A recipe for a casserole of macaroni, white sauce, and grated yellow cheese was recorded in the Boston Cooking School Cookbook in 1896, and Americans have enjoyed this homespun classic ever since. . .The sum of all these [ingredients] bakes into a truly memorable dish with a crisp, browned top that contrasts beautifully with the creamy molten center. Nothing from a boxed mix can hold a candle to that.
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