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Macaroni & Cheese

Got this recipe from Carolyn Hebert at work. Really good - just be careful if you reheat not to overdo it because it will dry out.

Prep
Cook
Serves 15people
Ingredients
18
oz pasta - I use large shells
evaporated milk ( approximately 10 oz)
1 1/2
sticks butter
2
blocks grated cracker barrel sharp cheese
salt and pepper to taste
Directions
1.
Boil noodles until done. Drain and rinse well. Add one can of evaporated milk in to pot you boiled the noodles in and put on low heat. Add the butter. Add 1/3 of the cheese to the evap milk. Add half the drained noodles and the rest of cheese less a reserve to sprinkle on top. Stir well, then add the rest of the noodles. Salt and pepper to taste. Stir until all the cheese is melted. Add additional eval milk to the consistency you desire. Remember, as the dish cools it will become less liquid.
2.
This makes enough to fill a 13 x 9 pan.

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