From: Owner Robert Dunn, MacDaddy's Macaroni and Cheese Bar, Monroe, CT. Yield: 24 servings. 4 ½ lb. Barilla® elbows or Barilla® Whole Grain Elbows as needed, olive oil 6 qt. Bechamel sauce 4 Tbsp. salt 6 tsp. pepper 1 ½ lb. Cheddar cheese, shredded 144 slices Canadian bacon 12 oz. unsalted butter 48 large eggs 3 qt. Hollandaise sauce, warm as needed for garnish, chopped parsley Cook pasta for half the time indicated on package. Drain pasta and drizzle with some olive oil to ...

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