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1 lb. elbow macaroni
1 can (12 fl oz.)-evaporated milk
1 tsp. pepper
1/2 tsp. salt
1/4 cup (4 tbsp.) butter
1 lb. assorted cheese (sharp, cheddar, Velveeta, Parmesan)

Preheat oven to 350F. Bring medium sized pan of water to boil. Add elbow macaroni. Cook macaroni until done. Meanwhile, cut up cheese into thin slices or small cubes. Drain water and pour macaroni into a casserole dish.

Add butter, salt, pepper, milk, and cheese. Stir together.

Bake for about 20-30 minutes. Stir occasionally. If it gets dry you may add a little more milk.

Serves about 6-8.

Hint: For crispy top sprinkle with grated parmesean or shredded cheese and put in oven on broil for about 10-15 min, or till golden brown.

Submitted by: Ashley Stroup
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