This is by far one of my most favorite Mac & Cheese recipes ever. I’ve had the recipe for years (at least 8-10) and honestly have no clue where I even found it. I know Luby’s came out with their cookbook a few years back but I had had this recipe longer than that. And after google-ing this recipe, each one that I saw used 2 T. of non-fat dry milk, whereas mine just calls for 1. And I’ve been making this dish like that for years and it’s quite tasty. 😉 I’m sure you could add more ingredients to kick it up a notch…I just like the simplicity of it the way it is.
8 oz. Elbow Macaroni (about 2 c. dry)
1 Tablespoon Non-fat dry milk
2 Tablespoons All-purpose flour
1 Tablespoon Melted Butter
1 1/4 c. Boiling Water
3 c. Grated American Cheese**, divided by 1 1/2 c., 1 c. and 1/2 c. (12 oz. total in cheese)
1/4 teaspoon salt
**Note: It’s easier for me to buy the Kraft American Cheese slices and just tear them apart into small bits. So I buy a 12oz package and divide that up by the measurements above)
Cook macaroni according to package directions; drain and set aside.
Heat oven 350 degrees.
In a large bowl, mix dry milk, flour and butter.
Gradually add boiling water, beating constantly. (Either with a whisk or electric mixer)
Add 1 1/2 c. of cheese and continue beating until smooth and creamy.
Stir in macaroni.
Add 1 c. of remaining cheese and salt.
Transfer to a lightly greased 2-qt. baking dish and cover with foil.
Bake 25 minutes.
Take out of the oven and remove foil.
Sprinkle remaining 1/2 c. of cheese on top.
Continue baking 1 minute or until cheese melts on top.