Yield: 8 Servings
|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|
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