Mac and Cheese Nancy calls this “a Cleveland standard.” 8 oz. elbow macaroni 1 stick (1/2 Cup) butter 1/2 Cup flour 3 Cups milk (Nancy uses skim) 1/4-1/2 tsp. salt 1/4 tsp. PENZEYS FRESHLY GROUND PEPPER 1/4 tsp. NUTMEG (optional) 1/4 tsp. MUSTARD POWDER (optional) 3 Cups shredded cheddar cheese, divided 1 large tomato, chopped 1-2 Cups French’s fried onions (This is great mac ‘n’ cheese even without the fried onions) 1/2 Cup bread crumbs 2 tsp. ITALIAN HERB MIX, TUSCAN SUNSET or PASTA SPRINKLE

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