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Macaroni and Cheese
Yield: 8 servings

12 oz macaroni; (3/4 box) elbow
2 lg eggs
3 tb butter or margarine
1 1/2 c milk
8 oz Cheddar cheese; grated (about 2 cups)
1 teaspoon salt
1 teaspoon black pepper; freshly ground
1 teaspoon sugar
1/2 teaspoon yellow food coloring; optional

Preheat the oven to 375 degree F. Cook the macaroni in a large
pot of boiling salted water until tender but not mushy, about 8
minutes. Drain it very well and transfer it to a large mixing
bowl.

Mix the macaroni with the remaining ingredients, reserving about
1/4 cup each of the milk and the cheese. Transfer to an 11-inch
oval baking dish.

Bake until the top crust is golden brown and the casserole is
bubbling, about 25 minutes. Serve hot.

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