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This was a really good, mild-flavored macaroni dish. I made this as written, but doubled the cheese, using half gruyere and half swiss. I loved how the top got nice and browned. I think this goes best with a bold-flavored meat or main dish. I think next time, I'd add some fresh herbs and maybe a spice such as nutmeg or dry mustard or paprika just to perk up the flavor a tad. I'd also double the recipe. :) Thanx!

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*Parsley* June 19, 2012

Good for when you are a hurry and you don't really have that much cheese. This fed 2 adults and a toddler who loves pasta but it really could have been doubled as the serving sizes are standard servings.

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Missy Wombat February 27, 2004
Macaroni Gratin