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Old 11-07-2013, 07:28 PM   #11
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I will have to try this!

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Old 11-07-2013, 07:37 PM   #12
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I have added this to my favorites. When I have time, I will put it in recipe form for my files. This is definitely a winner!!!

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Old 11-07-2013, 07:53 PM   #13
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Sounds great, .40, and I usually don't like mac 'n cheese! Thanks!
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Old 11-07-2013, 10:15 PM   #14
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This sounds great. I love mac and cheese, but don't have it very often - it's a special treat. Will try this!

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bechamel sauce, cheese, macaroni, recipe

No-Boil Mac and Cheese Made a batch of this up for DS tonight. Mac and cheese is his FAVORITE and he really liked this version. INGREDIENTS 1/2 cup (1 stick) unsalted butter, divided 1/4 cup all-purpose flour 3 cups whole milk 3 cups water 1 teaspoon kosher salt plus more 1/2 teaspoon freshly ground black pepper plus more 1 pound elbow macaroni 2 cups shredded cheddar, divided 2 garlic cloves, chopped 1 cup panko (Japanese breadcrumbs) INSTRUCTIONS Preheat oven to 400F. Melt 1/4 cup butter in a large saucepan over medium-high heat. Add flour; cook, whisking constantly, for 1 minute. Whisk in milk and 3 cups water. Bring to a boil, reduce heat to a simmer, and cook, whisking often, until a very thin, glossy sauce forms, about 10 minutes. Stir in 1 teaspoon salt and 1/2 teaspoon pepper. Remove sauce from heat. Toss pasta and 1 1/2 cups cheese in a 13x9x2" or other shallow 3-quart baking dish. Pour sauce over (pasta should be submerged; do not stir) and cover with foil. Bake until pasta is almost tender, about 20 minutes. Meanwhile, melt remaining 1/4 cup butter in a large skillet over medium heat. Add garlic, panko, and toss to combine. Season with salt and pepper. Remove foil from dish. Sprinkle with remaining 1/2 cup cheese, then panko mixture. Bake until pasta is tender, edges are bubbling, and top is golden brown, about 10 minutes longer. Let sit 10 minutes before serving. .40 3 stars 1 reviews
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