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Campbell's Baked Macaroni and Cheese

Reviewed: Feb. 6, 2013
I used this recipe as a base to make a mac and cheese dish. I used whole milk instead of canned milk. I also added two heaping tablespoons of french onion sour cream dip, 1/4 teaspoon of dried mustard (probably needed more though) and a pinch of cayenne pepper (not to make it hot, just to give it a little bit more flavor). Before I put it in the oven, I mixed in 8 oz of shredded New York Sharp Cheddar and put 8 oz of the same cheese on the top. After those changes, I can say I liked it.
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