Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 8 ounces | Elbow macaroni, 2 cups; dry |
| 2 \N | Nonfat dry milk |
| 2 \N | All-purpose flour |
| 1 \N | Butter or margarine; melted |
| 1¼ cup | Boiling water |
| 3 cups | Grated American cheese, 12 oz.; divided |
| ¼ teaspoon | Salt |
Cook macaroni according to package directions; drain and set aside.
Heat oven to 350°. In a large bowl, mix dry milk, flour and butter.
Gradually add boiling water, beating constantly. Add 1½ cups cheese and continue beating until smooth and creamy. Stir in macaroni, 1 cup of the remaining cheese and salt. Transfer to lightly greased 2-quart baking dish. Cover with foil. Bake 25 min. Remove foil.
Sprinkle with remaining ½ cup cheese. Continue baking 1 min., or until cheese melts. Source: Houston Chronicle, Nov. 13, 1996, p. 4F