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freshly ground black pepper cups extra-sharp cheddar, grated pound elbow macaroni, cooked al dente instructions spread mayonnaise on both slices of bread; set aside. heat a small skillet over medium heat. melt half of butter, then place one slice of bread, mayonnaise side down, into pan. layer with sliced
dish. bake until top starts brown and bubble, about minutes. . tags: bacon , cheese , grilled , mac , melt , pasta , sandwich previous article gianduja – chocolate hazelnut cake next article chocolate malt pavlova matt robinson march , no comments yet leave a reply cancel reply your email address will not...
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