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2. John Legend's Easy, Cheesy, Extra Creamy Mac & Cheese ... - AOL

   www.aol.com/john-legends-easy-cheesy-extra...

   To assemble, layer 1/3 of the macaroni in the bottom of the prepared baking dish, followed by 1/3 of the cheese mixture. Repeat this process with the remaining macaroni and cheese mixture.

3. Eric Kim's Copycat Stouffer's Mac and Cheese Recipe Is ... - AOL

   www.aol.com/eric-kims-copycat-stouffers-macaroni...

   Stouffer's Mac and Cheese Recipe (Copycat) Ingredients. Salt. 1 lb cavatappi or elbow macaroni. ½ cup unsalted butter. ½ cup all-purpose flour. 6 cups whole milk

4. 34 macaroni and cheese recipes for the ultimate comfort food

   www.aol.com/34-macaroni-cheese-recipes-ultimate...

   This creamy mac and cheese uses three types of cheese — American, white cheddar and yellow cheddar — and is topped with a homemade pulled pork that is excellent left over.

5. Macaroni and Cheese Recipe - AOL

   homepage.aol.com/food/recipes/macaroni-and-cheese

   Reserve 1 cup cooking water and drain macaroni in a colander. Stir together macaroni, reserved cooking water, and sauce in a large bowl. Transfer to 2 buttered 2-quart shallow baking dishes. Sprinkle topping evenly over macaroni and bake until golden and bubbling, 20 to 25 minutes. Cooks’ notes: Topping can be made 1 day ahead and chilled ...

6. Our Crockpot Mac & Cheese Is Impossible To Mess Up - AOL

   www.aol.com/crockpot-mac-cheese-impossible-mess...

   Mac & Cheese. Kosher salt. 1 lb. (16 oz.) large elbow or corkscrew pasta. Cooking spray. 6 oz. cream cheese, cut into pieces, room temperature. 5 tbsp. unsalted butter, cut into pieces. 1 (12-oz ...

7. Macaroni and cheese - Wikipedia

   en.wikipedia.org/wiki/Macaroni_and_cheese

   A recipe called "macaroni and cheese" appeared in the 1824 cookbook The Virginia House-Wife written by Mary Randolph. Randolph's recipe had three ingredients: macaroni, cheese, and butter, layered together and baked in a hot oven. [16] The cookbook was the most influential cookbook of the 19th century, according to culinary historian Karen Hess ...