"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Macaroni & Cheese Recipe

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This recipe for Macaroni & Cheese, by , is from Celebrations with Food, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol Speer
Added: Friday, January 12, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 cups cold water
1 lb. macaroni
1 tsp. salt
pepper
1/2 stick margarine
1 can milnot
cheeses (Longhorn, American, Velveeta), about 4
oz. each kind
8 oz. shredded cheddar cheese

Directions:
Directions:
Put water in 3 qt. saucepan. Bring to a boil. Add macaroni and salt. Boil until cooked. Remove from heat; add margarine, milnot, pepper and Longhorn, American and Velveeta cheese. Stir; pour into 9 1/2 x 12 inch casserole dish (sprayed with Pam). Sprinkle top with cheddar cheese, then pepper. Bake at 350 for 30 - 45 minutes until cheese is melted and bubbly.

 

 

 

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