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The macaroni and cheese


2 tablespoons butter
2 tablespoons flour
2 cloves of garlic
12 ounces evaporated milk
10 ounces milk
1/4 teaspoon nutmeg
1/4 teaspoon black pepper
Dash Tumeric
Cheese shredded

Cooked macaroni noodles - about 4 oz of dry noodles

Cracker or breadcrumbs for topping
Italian seasoning and garlic for topping

Melt butter over low in a saucepan. Add in minced garlic and cook slowly. Do not let garlic burn. Sprinkle flour over butter and garlic and mix thoroughly until thickened. Slowly add the evaporated milk stirring constantly until you have a smooth sauce. Add in the regular milk and seasonings. Add the cheeses stirring to melt. Mix sauce and cooked macaroni together. If sauce is too thick you can reserve some of the pasta water to thin. If you have to much sauce save some for later or cook more noodles. If baking: top with Italian crumbs and bake at 350° for 30 minutes.



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