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7Ingredients
50Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 8 oz. elbow macaroni
- 2 cups milk (I use whole milk)
- 1/4 cup all purpose flour
- 1 tsp. onion salt
- 20 oz. sharp cheddar cheese (shredded and divided, I use one block of Sharp Cheddar and one block of Extra-Sharp Cheddar cheese)
- 1 cup plain breadcrumbs (soft, The recipe suggest homemade breadcrumbs, but I use store bought - not Italian breadcrumbs, just plain)
- 1/4 cup butter (or margarine, melted, I use butter)
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Reviews(12)
Rose Kelly Turick 5 years ago
Great! I love not having to mess up another pot to cook cheese sauce,,,
Michelle 5 years ago
very delicious! next time I would maybe add some beef mince to add more flavour.
Crystal Anton 5 years ago
was a tad on the dry side, would like to figure out how to make it a bit creamier, but the flavor was great
Skyler Greyson 5 years ago
Absolutely delicious! I accidentally used to many bread crumbs but it still tasted great and I actually appreciated the extra crunchy ness. 10/10!
Clark 6 years ago
this was easy and great..... made it exactly as directed..... my new go to mac n cheese recipe