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I use: 1 pound elbows make about two cups bechmel sauce add a lot of mild cheddar (sharp or ex-sharp are too grainy and don't come out creamy) and a bunch of American & swiss... mix all together and put in the ceramic pot... topped with butter fried bread Itallian crumbs... Bake at 350F covered with alum. foil for 1/2 hour, then uncover and bake for an additional 1/2 hour to brown... let stand for 15 minutes before serving... a deep ROUND or OVAL pyrex dish works well too... NOT SQUARE! I use round or the corners will burn... Deb also puts thin sliced kielbasa in the macaroni water to cook with the pasta... and then adds it to the mac & cheese mixture... for really creamy, make the cheese sauce in a double-boiler...
[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color] "Only Sailors Get Blown Offshore" <*}}}><{
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