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Macaroni and Cheese
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Macaroni with a cheese sauce

My own recipe

Serves/Makes:8 or more healthy portions

  • 1 16 oz (448 grm). package elbow or shell macaroni
  • 1 stick butter
  • 1 can Campbells Cheddar Cheese Soup
  • 1 empty soup can filled with milk
  • 1 can evaporated milk
  • 1/3 of a 2 lbs (.9 kg). package Velveeta Cheese, cubed
  • Cook macaroni according to package instructions, drain but do not rinse.
  • In a four quart sauce pan, put all remaining ingredients.
  • Over medium heat, stirring constantly, cook until cheese has melted and a creamy sauce has been reached.
  • Stir macaroni into cheese sauce gently.
  • Continue cooking and stirring until bubbles start to form all over the top of macaroni and cheese.
  • Put a lid on pot, take pot off burner and let rest for 15 minutes.
You will have the creamiest mac and cheese you've ever eaten. This also freezes well.


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