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Creamy Macaroni and Cheese
- 1 pound elbow macaroni
- 5 tablespoons butter
- 6 tablespoons flour
- 5 cups milk
- 8 ounces shredded Monterey Jack
- 8 ounces shredded sharp Cheddar (I recommend Cabot)
- Directions1. Cook macaroni until tender in boiling salted water. Drain and set aside.
Directions:View on Framed Cooks
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