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20Ingredients
40Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 4 cups uncooked elbow macaroni (1 pound pkg)
- 1/4 cup butter (cut into chunks)
- 12 oz. evaporated milk
- 1 1/2 cups half and half
- 3 cups sharp cheddar cheese (freshly shredded)
- 8 oz. velveeta cheese (cut into cubes)
- 2 Tbsp. ground mustard
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 4 cups uncooked elbow macaroni
- 1/4 cup butter
- macaroni
- butter
- 12 oz. evaporated milk
- 1 1/2 cups half and half
- 3 cups sharp cheddar cheese
- 8 oz. velveeta cheese
- 2 Tbsp. ground mustard
- 1/4 tsp. salt
- 1/4 tsp. pepper
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Reviews(1)
Linda J a month ago
I put the noodles in crock pot el donte and it was rich and creamy. I always and a dash of nutmeg to my mac and cheese.