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- A little different from the normal
- 16 oz (448 grm). elbow macaroni
- 1 tbsp (15 ml) butter
- 1/3 cup (80 ml) milk
- 1 can (10-3/4 oz (301 grm).)cream mushroom soup
- 1 cup (225 ml) shredded cheese (your choice or combination)
- Preheat oven to 350 degrees (175 C.).
- Cook macaroni and drain.
- In saucepan over medium heat, combine butter, milk, mushroom soup, and cheese. Stir til melted.
- Stir in macaroni.
- Pour into 2 quarts (1900 ml) cassarole and bake for 20 minutes.
- Let stand for 10 minutes and dig in.
- Prep time 10 min. Cook time approx. 30 min.
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