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9Ingredients
50Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 12 oz. elbow macaroni (no cook)
- 3 3/4 cups milk
- 12 oz. evaporated milk
- 4 cups shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 4 oz. cream cheese
- 1/2 tsp. ground mustard (optional)
- 1/2 tsp. salt (optional)
- 1/4 tsp. pepper (optional)
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Reviews(5)
Laura E. 7 years ago
We were so excited to try this recipe and sad to say we all greatly disliked it. My kids love mac n cheese so this seemed like the perfect thing for our Sunday dinner. Everyone has their own tastes and this just wasn't for us. I did not like the way the cheese melted and the combination of everything just didn't work for us.
Tharpe 8 years ago
It was very good, my family loves it. It's rich and creamy I do Sometimes add bacon to mix up the flavor.
Sheila B. 8 years ago
I made this recipe for our Christmas dinner at church. I had a lot of good comments. Instead of using elbow macaroni, I used small shells macaroni(so good). I don't remember if I modify the recipe but I was pushed for time and didn't have time to let set up let I would have liked to, so it was a little "soupy". It was still very good. I had several people to tell me that they loved it that way. It is a personal preference if you like it soupy or dry.
Kristi F. 8 years ago
my sister made this for Thanksgiving for the 1st time and it was a huge hit. We will be making more for Christmas