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Baked Macaroni and Cheese, Gourmet Style 

  • 3-pound box elbow macaroni

  • 1-cup butter

  • 1 (11 ounce) can Campbell’s cheddar cheese soup

  • 1 (12 ounce) can evaporated milk

  • 1 dozen eggs

  • 1 or 2 tablespoons black pepper

  • 1-pound American or cheddar cheese

  • 1 box Italian-style breadcrumbs

Cook macaroni as directed on package. Drain well. While still hot, in boiler, put butter in first to melt through pasta. Add Campbell’s cheese soup. Stir in evaporated milk. Eggs should be beaten separately in a small bowl. Fold eggs into macaroni. Sprinkle with black pepper. Grate cheese. Place a layer of layer cheese in the bottom of baking dish, then layer with pasta and sauce. Repeat until all of the mixture is used. Garnish top of casserole with Italian-style breadcrumbs. Beak in a moderate oven (400 degrees) until toasted on top, 15 to 30 minutes according to the size of baking dish.

Note: The longer you bake, the tighter the macaroni.

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