Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake at 350˚ for 20 to 25 minutes, or until bubbly and golden on top. (Do not under-salt!) Pour in the drained, cooked macaroni and stir to combine. 3 cups shredded cheddar cheese, any blend: I often use 50/50 sharp cheddar to cheddar jack. Taste the sauce and add more salt and seasoned salt as needed. Whisk frequently, breaking up cream cheese with a wooden spoon.
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