alternatively, you can always buy Stouffers and stop stressing over it. It's good stuff.
Here's a recipe which I have used (I think) by Martha Stewart (tho' I always add dry mustard to mine). You will note it says:
Quote:
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The type of cheese used will also affect the sauce's texture: Sharp white cheddar produces the smoothest result; yellow and extra sharp cheddars can become grainy.
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perfect macaroni and cheese
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Last edited by Cloud; 05-27-2008 at 12:54 AM.
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