We have made this 3 times since we saw the recipe in your catalogue. It is tremendously good. We love the pizza seasoning and the garlic oil in it. Haven't tried the Italian dipping oil in it yet, but love it for sourdough dipping. Didn't you used to carry it? Anyway this is by far the best and easiest baked mac and cheese recipe I have ever made. It is also equally good with the Cabot 75% light, and with less butter in the crumbs for a slightly less guilty pleasure. We have even made it with whole wheat pasta with good results. My babies get very excited when they get their own ramekin of this mac and cheese. Yum-o! Yum-o is right, Lish - we've made this several times lately, too - "just to be sure" it's good; to take another picture; to try a new pan - all kinds of reaosns why we HAVE to try it again! Glad you like it - and yes, we used to carry the Italian dipping oil, but alas, no more... PJH

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