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Homemade Macaroni and Cheese

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Recipe photo courtesy of DAVID M. RUSSELL

Basic bechamel is made of milk, thickened with flour and butter; add grated cheese to create Mornay sauce -- the key to creamy, crowd-pleasing mac and cheese. This recipe is adapted from the "Martha Stewart's Cooking School" cookbook.

Source: Martha Stewart's Cooking School, Episode 102

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  • miametropolita
    24 NOV, 2016
    How many servings does this recipe make? Can you substitute non-whole milk?
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