Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 8 ounces | (2 cups) dry elbow macaroni |
| 2 tablespoons | Each: nonfat dry milk and all-purpose flour |
| 1 tablespoon | Butter or margarine; melted |
| 1¼ cup | Boiling water |
| 3 cups | (12 ounces) grated American cheese; divided |
| ¼ teaspoon | Salt |
Here's the Luby's recipe from their Anniversary Cookbook. I found it in the Houston Chronicle archives.
>From Luby's 50th Anniversary Recipe Collection (Luby's, $9.95).
Cook macaroni according to package directions; drain and set aside. Heat oven to 350 degrees.
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 minutes. Remove foil. Sprinkle with remaining ½ cup cheese.
Continue baking 1 minute, or until cheese melts. Makes 8 servings.
Posted to FOODWINE Digest by Chris or Dick Marksberry <chrism1@...> on Jan 2, 1998