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“It took me awhile to come with a really good mac and cheese and i finally did it. I buy only bar cheese and hand grate it...it tastes far better then pre-shredded cheese for some reason. And i only use new york extra-sharp cheddar ...its the best !!”
READY IN:
50mins
SERVES:
8-10
YIELD:
1 PAN
UNITS:
US

Ingredients Nutrition

Directions

  1. 1. shred cheese and set aside.
  2. 2. boil macaroni til al dente and set aside.
  3. 3. in medium saucepan melt maragarine and whisk in flour. allow to cook about a minute continue to whisk periodically. slowly whisk in milk. allow to cook until it becomes slightly thickened and then add salt, pepper, and dry mustard. (make sure you keep stirring while waiting for mixture to thicken.it will burn easily).
  4. 4. mix sauce and macaroni together. pour half of mixture in a 9x13 baking dish and put a layer of half cheese then rest of macaroni and finish with remaining cheese.
  5. bake at 400 degrees until top is golden brown.

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