Classic mac and cheese
This version is creamy and simple, so the flavor of your cheese comes through. Choose a good sharp Cheddar as a base; you need 16 oz/455 g of cheese plus the Parmesan. You can use all Cheddar or a combination of half Cheddar and half ends and bits. Some folks add parsley or other herbs before baking (as shown in photo). Peggy and I like to make it without herbs.
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