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    Source of Recipe

    2 1/2 c. uncooked elbow macaroni
    1/4 c. plus 2 T. butter or margarine
    1/4 c. flour
    2 1/4 c. milk
    1/2 t. salt
    dash black pepper
    3 c. shredded Cheddar cheese
    Prepare pasta according to package directions. Melt 1/4
    c. butter over low heat; add flour. Cook 1 minute,
    stirring constantly, until smooth. Gradually add milk;
    cook over medium heat until thick and bubbly. Season to
    taste. Place 1/2 of drained macaroni in a greased 3 qt.
    casserole. Top with 1 c. cheese. Repeat. Pour white
    sauce over all. Top with remaining 1 c. cheese. Dot with
    remaining butter. Bake uncovered 35-40 minutes @ 400.




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