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MACARONI AND CHEESE

2 c. macaroni, cooked and drain
2 c. shredded or cubed red rind cheese
1 large can evaporated milk
1 stick margarine
1/2 salt and pepper

Cook as directed on package; add salt when cooking. Drain.
Add cheese and butter. Mix until most of cheese is melted. Pour
evaporated milk in mixture and black pepper. Stir. Pour into
glass baking dish that has been sprayed with vegetable oil. Cook
15 to 20 minutes in a 350 degrees oven or until bubbly hot. Do not brown.

Note: You can use mild Cheddar if you can not find red rind.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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