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4
servingsEasy
Published 1991
I love macaroni and cheese, but during the week, I never make it the classic way because I don’t have time to first make a white sauce, then cook the macaroni, assemble the dish, and finally put it in the oven to bake.
So I’ve come up with a technique that eases the work and speeds up the process. Choose the larger amount of cheese if you prefer a more powerful flavor.