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Friday, February 27, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Orlando Marsh
  • 16 oz. elbow macaroni
  • 1 can cream of chicken soup plus one can warm water
  • 1 can evaporated milk plus one can water
  • 3 eggs
  • 1â�„2 stick butter, melted
  • Salt
  • Pepper
  • 11â�„2 lbs. grated sharp cheddar cheese
Preheat oven to 350 degrees.
Cook the macaroni according to package directions. In a bowl, mix the soup and water, milk and water, eggs and melted butter. Layer half the macaroni with half the soup mixture, salt and pepper; add half the cheese. Repeat the layers, ending with the other half of the cheese. Poke holes in the mixture to get the macaroni, soup mixture and cheese together. Bake for 40-45 minutes or until golden.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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