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Classic Macaroni and Cheese

Reviewed: Oct. 11, 2013
This is the macaroni and cheese I grew up with. Maybe my mother put an egg in sometimes, but I don't think she did on a regular basis. She just poured the milk (fresh milk, usually) in the baking dish until it was about half way up the macaroni in the dish. I can't imagine twice the cheese or twice the milk as one reviewer suggested. The amount of cheese in the recipe seems right to me. I did cook at 350 until bubbly and a bit browned at the edges.
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