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Creamy Macaroni and Cheese

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This Creamy Mac and Cheese takes just minutes to prepare on the stovetop, contains two types of cheese, and is creamy, hearty, and delicious!

Creamy Macaroni and Cheese

Creamy Macaroni and Cheese

Even though winter and I aren’t the best of friends, it does bring me joy within the kitchen.

Sounds strange, but the cold weather gives me the perfect excuse to whip up some delicious and hearty meals. Not that I don’t do this in the warmer months, but with the weather being frigid, I get creative with those foods that warm you right up and make you forget about the cold and snow.

While no bean chili and soup rank right up there with some of my favorite dishes, some other meals that scream comfort food are this chicken pesto pasta and spinach and mushroom pasta. Can you tell that I’m a sucker for decadent pasta dishes?

And nothing screams comfort food more than those dishes and this Creamy Stovetop Mac and Cheese.

Since I’m all about foods that take just minutes to prepare during the week, while accompanying that comfort food appeal, homemade creamy mac and cheese was the first food that I thought of.

Creamy Macaroni and Cheese

Stovetop Mac and Cheese Ingredients:

To make this homemade creamy mac and cheese, you’ll need the following: 

  • Cavatappi shells
  • Unsalted butter
  • All-purpose flour
  • Salt and pepper
  • Milk
  • Heavy whipping cream
  • Shredded sharp cheddar cheese
  • Shredded mozzarella cheese 

How to Make Creamy Stove Top Mac and Cheese:

  1. Cook the noodles to al dente, drain and set aside.
  2. Now comes the fun part, making the creamy cheese sauce. Melt some butter in a large pot and then whisk in some flour, salt, and pepper.
  3. Slowly add in some heavy cream and milk, cooking until it bubbles. We’re going for rich and creamy macaroni and cheese, so the heavy cream is necessary!
  4. Then reduce the heat to low and add in some shredded sharp cheddar cheese and shredded mozarella cheese.
  5. Stir until melted and then add the cavatappi noodles to pot. Stir until the noodles are coated and then let sit for 5 minutes to thicken up.

Creamy Macaroni and Cheese

How to Reheat Mac and Cheese:

If you wind up with leftovers of this creamy mac and cheese recipe, I recommend reheating them in a saucepan with a splash of milk or cream. Pop the lid onto the saucepan and reheat over low heat so the pasta doesn’t dry out. 

Can You Freeze Mac and Cheese? 

Absolutely! This homemade creamy mac and cheese freezes well. I recommend freezing this stovetop mac and cheese in small containers so you can thaw one serving at a time. 

Tips for Making the Best Mac and Cheese:

  • I chose to use cavatappi noodles, as I love the shape and thickness of them. But feel free to use whatever type of noodle you have on hand.
  • I prefer using a blend of shredded cheddar and mozzarella in my creamy stovetop mac and cheese, but you’re welcome to use any cheese you have on hand. 
  • To add more flavor to this mac ‘n cheese, I like to add 2 teaspoons of garlic powder and a dash of paprika or ground nutmeg.
  • Looking for a more distinct cheesy taste? Use ¼ cup of shredded Parmesan or cheddar jack cheese, ¾ cup of shredded mozzarella, and 1 cup of shredded sharp cheddar.
  • Note that you can use any milk you’d like in this homemade mac and cheese recipe. If you use a non-dairy milk, double check that it’s unsweetened and unflavored first. 

This creamy stovetop mac and cheese is the ultimate comfort food meal, friends! So perfect for a cold winter night when you want something quick, easy, and delicious!

Creamy Macaroni and Cheese

Looking for more side dish recipes? I’ve got you covered!

Creamy Macaroni and Cheese
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4.85 from 26 votes

Creamy Stovetop Macaroni and Cheese

This Creamy Mac and Cheese takes just minutes to prepare on the stovetop, contains two types of cheese, and is creamy, hearty, and delicious!
Course Side Dish
Cuisine American
Keyword macaroni and cheese recipe, stove top recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 6
Calories 467.59kcal

Equipment

Ingredients

  • 1 pound cavatappi shells
  • ¼ cup unsalted butter
  • ¾ cup all-purpose flour
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup milk any kind (I used 2%)
  • 1¼ cups heavy whipping cream
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded Mozzarella cheese

Instructions

  • In a large pot, cook noodles in boil water until al dente, per packaged directions. Drain and set aside.
  • In a medium pot, melt butter. Then whisk in flour, salt, and pepper.
  • Slowly add milk and heavy cream, whisking until combined. Heat mixture until it bubbles over medium heat.
  • Reduce heat to low and add in cheeses. Stir until melted. Add pasta to cheese mixture and toss to combine. If mixture is too thick, add 1-2 tablespoons more milk and go from there. Let macaroni and cheese sit for five minutes to thicken.

Notes

  • To add more flavor to this mac 'n cheese, I like to add 2 teaspoons of garlic powder and a dash of paprika or ground nutmeg.
  • Looking for a more distinct cheesy taste? Use ¼ cup of shredded Parmesan or cheddar jack cheese, ¾ cup of shredded mozzarella, and 1 cup of shredded sharp cheddar.
  • See my tips and tricks for making this Creamy Macaroni and Cheese above the recipe box.

Nutrition

Serving: 1serving | Calories: 467.59kcal | Carbohydrates: 36.03g | Protein: 12.22g | Fat: 30.71g | Saturated Fat: 18.79g | Cholesterol: 101.68mg | Sodium: 349.71mg | Potassium: 188.47mg | Fiber: 1.39g | Sugar: 3.28g | Vitamin A: 1113.71IU | Vitamin C: 0.3mg | Calcium: 174.61mg | Iron: 0.82mg
Tried this recipe?Mention @pumpkin_n_spice or tag #pumpkin_n_spice!

**Recipe from 1/2015. Photos updated 8/2020**

By Gayle |

Comments

      • Kiti says

        Hi! I just saw this on pinterest and it looks deliscous and simple enough. I want to make it but im not sure what "heavy cream" is. Im not the best cook.. pardon me. Is there a product labled heavy cream? What kind of cream? Where in the grocery isle will i find such cream

      • Gayle says

        Hi Kiti! Heavy cream is also referred to as heavy whipping cream. You can find it near the milk, coffee creamer, and whipped cream in the refrigerated section of your grocery store. I usually buy half pints, but they also sell them by the half gallon, too. Hope this helps and you hope love this if you try it. Thanks for stopping by!

      • Kiti says

        I made this yesterday and it was so simple to make and delicious!!!! This was by far the best mac and cheese I've had! Thanks for sharing!

        5 stars

      • Gayle says

        I'm so glad you enjoyed this, Kiti! I really appreciate you letting me know how this turned out. Hope you have a great day!

    • Mekleet says

      Sorry for putting a reply on youhr comet but I don't know how to make a new comment. So to my question, is there anything I can use besides heavy whipping cream that will still work just as good
      Reply

      • Gayle says

        Hi Mekleet! You could use milk, I would try either 2% or whole milk. It won't be as thick, but should be just as good. Hope you enjoy and thanks for stopping by!

  2. Laura says

    Gayle, this mac n cheese looks divine! I'm loving the thought of savoring it on a cold, winter Monday, thanks for sharing! I have a recipe that I'm used in the past that I love, but it has a couple of sticks of butter in that, and let's face it, that's gonna send me right to the gym. Thanks for sharing!!
    Reply

    • Gayle says

      Thanks, Laura! This recipe isn't healthy by any means, but I do like that it doesn't call for too much butter. But...the heavy cream and cheese sorta make up for that! :)
      Reply

      • Axelle says

        I don't know why, but I can see the ingredients but I can't see the recipe how to make it.. What do I have to do to see this?

      • Gayle says

        Hi Axelle! The directions are right below the ingredients in the box towards the bottom of the recipe. I've included them here for you, just incase. Hope you love this if you try it, and thanks for stopping by! In a large pot, cook noodles in boil water until al dente, per packaged directions. Drain and set aside. In a medium pot, melt butter. Then whisk in flour, salt, and pepper. Slowly add milk and heavy cream, whisking until combined. Heat mixture until it bubbles over medium heat. Reduce heat to low and add in cheeses. Stir until melted. Add pasta to cheese mixture and toss to combine. Let macaroni and cheese sit for five minutes to thicken. Serve with your favorite Marie Callender's pot pie. Enjoy!

  6. Linda @ Veganosity says

    I love mac n cheese! Before I started eating vegan I made mine very much like yours. So creamy and rich. Fortunately I've figured out how to make a vegan version that's actually really good! My husband and son will be at your house for dinner at 6:00 pm, does that work? :)
    Reply

  13. Christine@ Apple of My Eye says

    Oh man, Marie Calandar's pot pies were an absolute STAPLE in my house when I was growing up! I swear, my mom and I would fight over them ;). So delicious! And this creamy mac and cheese to go with it? GIRL! You are killing it ;)
    Reply

    • Gayle says

      Aren't they the best? I just love pot pies when the weather gets colder. Thanks for the mac 'n cheese love, Christine!
      Reply

  17. Alice @ Hip Foodie Mom says

    Gayle!! oh my gawd, yes!! this is absolute perfect comfort food to me!!! Marie Callender’s pot pies and this Creamy Stovetop Mac and Cheese = perfection, esp on a cold winter day like today! it's snowing. . a lot!!
    Reply

  25. Isadora says

    I've been craving mac n cheese like crazy these days and this one looks so creamy and delicious! I'm also a sucker for pot pie :) It is supposed to rain all day tomorrow and I'm thinking that it will have me craving some comfort food!
    Reply

  29. Meg says

    Macaroni and cheese has been one of my No. 1 pregnancy cravings -- I just can't get enough! This version looks delicious. I have a big ol' bag of Swiss cheese I've been meaning to use up . . . along with some cheddar. Might have to give this a whirl this week!
    Reply

  31. Ceara @ Ceara's Kitchen says

    Oh my goodness Gayle!! This creamy stovetop mac and cheese looks too good for words!! Your pictures are absolutely stunning! I love easy one pot meals like this - perfect during this time of year :) Hope your week is off to a great week! Pinning :D
    Reply

  37. marcie says

    I'm a mac 'n cheese girl all the way, and this really does look SO creamy! This would be great in the summer time too when you don't want the oven on. Delicious!
    Reply

  42. Nancy G says

    I love Marie's pot pies, but I can't justify the fat grams...I have to "diet" all day to really enjoy them. Can't wait to try the mac and cheese recipe...love creaminess.
    Reply

    • Gayle says

      I think you will love this mac 'n cheese, Nancy! It's creamy and rich, but so worth it! Thanks so much for stopping by!
      Reply

  43. Amy says

    It's a great base, but a bit tasteless. Wish there was a way to make the cheese stand out. It's so bland. The babies like it though so that's a + in its favor.
    Reply

    • Gayle says

      I'm sorry you found it bland, Amy! It was very flavorful for me. You could always add in some garlic powder (my favorite seasoning), italian seasoning, or some mustard powder to liven it up a bit if you're looking for more spice.
      Reply

    • Gayle says

      Hi Toby! I am so glad that you and your wife enjoyed this mac 'n cheese. It's my favorite dish, too! Thanks so much for stopping by!
      Reply

  47. Deniece says

    We are not crazy about mac n cheese since I can't make it fit to eat but this looks like I could do. Am going to try. Thanks.
    Reply

    • Gayle says

      I think you will love this mac n' cheese, Deniece! Thanks for stopping by and please let me know how it turns out!
      Reply

  48. Donna says

    I love this option for the summer times. Who wants to fire up the oven when it's hot out. NOT ME! Thank You!
    Reply

    • Gayle says

      I definitely prefer cooking on the stovetop when it's hot outside, too! Thanks for stopping by, Donna! Hope you enjoy this recipe!
      Reply

      • Kat says

        Just got done making (and eating!) this. IT WAS AMAZING! I did sub a little more milk in, did about 3/4 cup of sharp cheddar, 3/4 cup of mild cheddar, and 2 slices of American cheese. It was so good. Yummy, filling, and just a perfect lunch for fall. May even cook some fish for dinner and use the leftovers as a side! Thanks for sharing this!

      • Gayle says

        I'm so glad you liked it, Kat! It's a favorite in my household, too. Thanks so much for trying out the recipe and letting me know how it turned out. Enjoy your Sunday! :)

  50. Jayne says

    Wow! Really good mac and cheese! I ended up tossing it in a casserole pan, topping with panko crumbs and baking for 15 minutes. Definitely a keeper! Even my 18 month old son, the carb snob, scoffed this down! I think this will replace my usual mac and cheese recipe!

    5 stars

    Reply

    • Gayle says

      Thank you for the kind words, Jayne! I'm so glad you and your son liked this. I will have to try topping it with bread crumbs and baking it the next time I make this. Sounds delicious! Thanks for stopping by!
      Reply

  51. Fawn says

    we loved this!!! It was a meal in itself. THIS is why I just can't bring myself to make or consume the box stuff!! In the same amount of time it takes to make the other you can have this OOOOOHHHH soooo much better version. Thanks for posting. Pinned!!
    Reply

    • Gayle says

      I am so happy that this mac 'n cheese turned out well for you! It's a favorite of mine too. Thanks so much for stopping by and letting me know how it turned out! :)
      Reply

    • Gayle says

      Hi Michelle! I've never tried using half & half in this recipe, so I'm not sure how it would turn out and can't say how good it would be. You could definitely try it, as it's in between milk and heavy cream. Hope you love it!
      Reply

    • Gayle says

      Thanks for the kind words and for stopping by, Lily! I'm so glad you liked this mac 'n cheese. It's my favorite! And thank you for the tip about adding paprika or garlic salt...I'm definitely going to try that the next time I make this!
      Reply

  55. Samanths says

    I made this tonight and while the texture and creaminess was perfect, my family and myself thought it was rather bland and lacking in flavor. I plan on making it again but with a stronger cheese, perhaps something smoked.
    Reply

    • Gayle says

      Hi Samantha! I'm sorry that your family thought it was bland. A stronger cheese or more spices might definitely help with that. Thanks for letting me know!
      Reply

  56. Douglas Most says

    Deliciously. And so easy to make. I just used milk and came out fine plus halved recipe. Thanks love your blog.
    Reply

    • Gayle says

      I'm so glad you enjoyed this recipe! It's one of my favorites. Thanks so much for stopping by and letting me know how it turned out!
      Reply

  57. Mariya D. says

    For some reason, mine came out very "floury"- it ended up looking like batter. I dont know if that was due to the flour or what.
    Reply

    • Gayle says

      Hi Mariya! I'm so sorry to hear that! I've never had a problem with the flour before. It's important to whisk it so that it's thoroughly combined. Have a great day!
      Reply

  58. Ginny says

    Can you make this ahead of time and serve later? (Even let sit overnight) any suggestions? Want to make this for a party but it's not until tomorrow.
    Reply

    • Gayle says

      Hi Ginny! I've never made this and let it sit, so I'm honestly not sure how it would turn out. If you made the dish ahead of time, the sauce might get gloppy, but again, I'm not sure. Sorry I can't give you a better answer. Thanks for stopping by!
      Reply

  59. DAR says

    My son and nephew were asking for Mac and cheese this morning and I didn't have any in the pantry (yes, twice a month I make them KD). I've tried many mac and cheese recipes and didn't love any of them so I starting searching for another recipe to try. I came across your recipe and loved the simplicity of it so I decided to give it a go. IT.WAS.A-MA-ZING.!!! Never before have I found a recipe that I didn't have to tweak in some way or add more flavor. This recipe is absolute perfection and my days of searching for the best mac and cheese recipe are over!

    5 stars

    Reply

    • Gayle says

      Hi, Dar! I am SO happy to hear that you all loved this mac 'n cheese! It's one of my favorites, too! Thank you so much for letting me know and for stopping by!
      Reply

  60. Teal F. says

    This is literally the best I've ever had. Maybe add a little nutmeg to the cheese sauce, but otherwise it's perfection!
    Reply

    • Gayle says

      Thank you so much for letting me know, Teal! Nutmeg is a great suggestion and I'm going to try that the next time I make this. Thanks for stopping by!
      Reply

  62. Tabetha M says

    My boyfriend has been requesting Mac & Cheese, so I found this recipe and made it last night. It was amazing, I used elbow noodles since I already had them in my pantry and added a bit more cheese. We love cheese! It was delicious! Thanks for the recipe, I will be saving it :)
    Reply

    • Gayle says

      I'm so glad you both loved this, Tabetha! It's a favorite of mine too. And yes to more cheese! :) Thanks for stopping by to let me know how it turned out!
      Reply

  63. Cherie says

    I just made this Mac and cheese and it smells so good. I didn't have mozzarella cheese, so I used Gouda and oh my goodness, such a scrumptious smell. I didn't have heavy cream either and just used whole milk instead.

    5 stars

    Reply

    • Gayle says

      Hi Cherie! I'm so glad you liked this mac 'n cheese! Your substitutions sound wonderful, especially the gouda! Thanks for stopping by and letting me know how it turned out!
      Reply

  64. Julianne says

    I cant wait to make this!!! :) One question though. While we let the mac and cheese sit for 5 minutes is that on or off the burner?

    5 stars

    Reply

    • Gayle says

      Hi Julianne! Great question...remove from heat and let it sit off the burner to thicken up. Hope you enjoy this and thanks for stopping by!
      Reply

    • Gayle says

      Hi Bridget! You can definitely use milk in place of the cream, the sauce may just be a bit thinner. Hope you enjoy and thanks for stopping by!
      Reply

  66. Jane says

    I was craving some mac and cheese and normally I use the box stuff since I've rarely had success with home made recipes but this sounded even easy enough for me to try. Mind you, when I went to read the comments to see about how well it did or didn't work, I nearly gave up and moved on - the posts were inundated with "must try" "love mac and cheese" "pinning for later" "have to try"....that is soo freaking frustrating for those of us who want to know if it's worth making! FINALLY towards the end of the comments I started seeing actual reviews and it sounded like people were having luck with it so I gave it a shot. I'm soo glad I took that leap of faith - I can bake up a storm but cooking is not my strong suit so if I can make it anyone can lol. I had some crumbled bacon in the freezer so I fried up an onion, added the bacon and tossed in a handful of frozen peas to the cooking noodles and turned it into a main course. I will definitely make this again!

    5 stars

    Reply

    • Gayle says

      I am so glad you tried this, Jane! I love the addition of bacon and peas...definitely trying that the next time. Thank you for stopping by and letting me know how it turned out!
      Reply

  67. Kelley says

    I was nervous because most one-pot mac and cheeses don't taste like the really good recipes I crave but THIS is great! Super simple ingredients, quick, easy and tastes great!!!! Had I not spilled an entire bag of cheese on the floor, I would have been done and ready to eat it in no time lol.

    5 stars

    Reply

    • Gayle says

      I'm so glad you liked this, Kelley! Haha I've totally done that too with cheese! :) Thanks for stopping by and letting me know how this turned out!
      Reply

  68. Tricia says

    Any suggestions on the best cheese to use? Are you shredding the cheese yourself or do you buy bagged shredded cheese? I would assume this recipes requires shredding from the block. Looking forward to making this for Thanksgiving, as my two older kids do not like my baked mac n cheese anymore.
    Reply

    • Gayle says

      Hi Tricia! I've actually only used the bagged shredded cheese, though shredding it from the block yourself would most likely make it a bit creamier (or so I've noticed when shredding cheese in other recipes). Either way, it will work! As for the kind of cheese, I use what is listed in the recipe ingredients, though I know other readers have commented that they've tried a different variety. Hope you enjoy this and have a happy Thanksgiving!
      Reply

  69. Juanita says

    I just made this for our Thanksgiving meal, and everyone loved it. I used extra-sharp white cheddar and colby jack. I used a bit over half a 16 oz block of each, which is a little more than the recipe called for, but it was perfect.
    Reply

    • Gayle says

      I'm so glad that you liked this, Juanita! And that's a great idea to use white cheddar and colby jack. Thanks so much for letting me know how it turned out!
      Reply

  70. Bloodvork says

    It is amazingly creamy. However, I personally feel that adding equal parts mozzarella and cheddar really reduces the taste of the cheese. I'd suggest cutting the mozz in half and adding half a cup of gruyere. Or 1/2 gruyere, 1/2 pecorino romano, if you really want to be kicked in the face with cheese.
    Reply

  71. AMARIS says

    Great Recipe! The kids love it and a super easy Meal for the weekday. Honestly i love to play around with different cheeses. I guess it depends on the mood you're in. I tried the recipe as written and it's perfect. Im going to try a light version of this recipe to make it healthy for my own good, But every once in awhile you got to live it up. Thank You for an easy dinner.
    Reply

    • Gayle says

      I'm so glad you liked this, Amaris! It's a favorite of mine, too. Thanks so much for stopping by and letting me know how it turned out!
      Reply

  72. Lisa says

    Hi Gayle! I made this tonight and I don’t know what I did wrong - the cheese was very very sticky! Any tips??
    Reply

    • Gayle says

      Hi Lisa! I'm so sorry to hear that! Hmm I've never had the cheese become sticky before. I'm really not sure why that happened or how to improve it? Maybe trying removing the mac 'n cheese from heat right after the cheese is melted? If it continues to cook while melting the cheese and too high of heat or for too long, it often can become gloppy. Just a suggestion, I'm not entirely sure that would work, but that's what I would try. I'm sorry that happened. Thank you for letting me know and for stopping by!
      Reply

  73. Cheryl says

    Hi, I need to make this right now!!! This looks So So Yummy!!! But I only have cheddar cheese and pepper jack cheese in the house!!! I'm hoping I done mess up the taste by using the pepper jack instead of the Mozzarella??? What do you think??? Thank You...

    5 stars

    Reply

    • Gayle says

      Hi Cheryl! I've never tried it with that combination but I would think it would still turn out deliciously! Hope you enjoy and thanks for stopping by!
      Reply

    • Gayle says

      Hi Mara! I'm really not sure, as I have never made this without butter before. Sorry I can't be of more help!
      Reply

    • Gayle says

      Hi Dayna! I'm really not sure, I think it may get a little gloppy with the constant heat. But you could try it! Maybe add more cheese or liquid if it becomes too thick in the crockpot. Hope you enjoy and thanks for stopping by!
      Reply

  77. Laura says

    Very easy to make, but it I tasted more of the mozzarella so I shredded more of the sharp cheddar put some panko on top and put in oven until cheese melted👍🏻Very good!! Happy Super Bowl Sunday!

    5 stars

    Reply

    • Gayle says

      Hi Bridget! This recipe serves approximately 6 people. I'm not sure how many cups that is, per say, if that's what you mean? It's a pound of noodles plus ingredients.
      Reply

  80. Rya says

    Delicious! I’m pregnant, and this recipe is one of my cravings haha It’s my favorite homemade Mac and cheese.

    5 stars

    Reply

  81. Isabel says

    Hi! I got all of the ingredients to make this, but was wondering if you make it ahead & heat it in the oven the next day if it turns out equally as good? Thanks!
    Reply

    • Gayle says

      Hi Isabel! I've never made it ahead, though I think it would turn out well! The cheese may end up a little clumpy...if so, you could always thin out with a little milk if that happens. Hope you enjoy!
      Reply

  82. Maddie says

    Pretty good!! Tasted just like Panera Mac and cheese. I didn’t see the ingredient measurements at the bottom so I winged it. (My fault that I didn’t see them) it came out soooo good! Thanks!

    5 stars

    Reply

  83. Alyssa says

    This recipe is PERFECT. I’ve made it probably a dozen times now and it’s always good. I started using it to make pulled pork Mac n cheese recently where I just put it into a 9x13 and top it all with smoked pulled pork, then bbq sauce, then a little more shredded cheddar or cheddar jack. It’s delicious! It’s perfect for those of us who aren’t huge fans of the drier baked macaroni varieties as is too. Kids and husband approve. Thank you!

    5 stars

    Reply

  84. Justine says

    I can’t understand how 3/4 cup flour won’t make it taste like paste! I made it and it was SO thick I probably doubled the milk, and it still tasted like flour. I started over and used less than half of the flour and it was still very thick

    3 stars

    Reply

    • Gayle says

      Justine, the flour makes a roux, and when mixed with the melted butter, milk AND heavy cream. Not like paste though, so maybe you didn't add the cream, as listed in the directions? That would be 2 1/4 cup of liquid per 3/4 cup of flour, which should not be thick...
      Reply

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