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"MAMA used Texas Longhorn cheese in this recipe. When the cheese melted, it covered all the macaroni. I loved to dig in and see how many strings of cheese would follow my spoonful."
This recipe is:
Quick
Nutritional Facts 1 serving (1 cup) equals 388 calories, 22 g fat (15 g saturated fat), 72 mg cholesterol, 542 mg sodium, 33 g carbohydrate, 1 g fiber, 16 g protein.
Originally published as Stove-Top Macaroni and Cheese in Reminisce Extra October 1994, p47
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Nov. 23, 2011 by transou4
Boxed mac and cheese dinners are easier and have about as much taste.
Reviewed on Dec. 20, 2010 by sastava
There was absolutely no flavor to this recipe. Too much flour taste. Not recommended.
Reviewed on May. 07, 2010 by laaalaala_13
I really like this recipes, it's quick, easy, and tastes so good... too good. I plan on making this again, maybe with swiss, or pepperjack cheese!
Reviewed on Oct. 25, 2009 by enonwosdog
It was different but I prefer the baked version. I will make this again for a quick side dish.
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