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Michele's Mac and Cheese Recipe

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This recipe for Michele's Mac and Cheese, by , is from F.L.T.A.P.'s Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Michelle J.


1 pound of elbow macaroni or cavatappi
1 quart of whole milk
1 stick of butter, divided
1/2 cup of flour
12 oz extra sharp cheddar cheese, grated (4 cups)
8 oz Colby Jack cheese, grated (2 cups)
1/2 tsp black pepper
1/2 tsp nutmeg
4 small tomatoes
1 1/2 cups bread crumbs

Preheat oven to 375 degrees. Boil macaroni in a large pot of salted water, 6-8 minutes. Drain.
Heat the milk in a small pot- don't boil. Melt 6 tablespoons of butter in a 4 quart pot, add the flour and whisk over low heat for about 2 minutes. Still whisking, add hot milk, and cook for a minute or two until thickened and smooth. Off heat add your cheeses, salt to taste, pepper and nutmeg. Add the cooked macaroni and mix well. Pour into a casserole dish.
Slice the tomatoes and arrange on top. Melt remaining 2 T of butter, mix with bread crumbs, and sprinkle on top. Bake for 30 minutes until bubbly.




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