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Macaroni and Cheese and a Little Extra
C Von
3-cups medium elbow macaroni
3-tbsp btter or margarine
3-cups shredded sharp cheddar cheese
1-cup shredded Monterey Jack cheese
1-tsp Onion salt
2-tsp. Black pepper
1-tsp. Seasoned salt
2-tsp. Dijon-style or dry mustard
2-tbsp. Chopped parsley
1-cup milk
10-oz can Cream of Mushroom
16-oz. Bar of Velveeta cheese
1 egg

Preheat oven at 425 degrees and boil a pot of water with a tablespoon of salt. Add macaroni and allow it to boil for 15-20 minutes then drain. Afterwards, place macaroni into greased 2 quart baking dish. Add butter and stir until melted. Stir in cheese, seasoning and parsley. Beat egg, milk and Cream of Mushroom until combined then pour over macaroni and stir. Place in preheated oven for 20 minutes then remove. Afterwards, take Velveeta and a cup of milk and place into a soup pan over a low flame, stir until completely combined. Take mixture and pour over macaroni. Puncture macaroni w/fork in several areas to ensure absorbency. Place macaroni back into the oven for another 15 minutes remove and let stand for 15 minutes then serve.