| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | American | 1 | Servings | |
INGREDIENTS
| 8 | oz | 2 cups dry elbow macaroni |
| 2 | T | Each: nonfat dry milk and |
| all-purpose flour | ||
| 1 | T | Butter or margarine, melted |
| 1 1/4 | c | Boiling water |
| 3 | c | 12 ounces grated American |
| cheese divided | ||
| 1/4 | t | Salt |
INSTRUCTIONS
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 1.5 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 .5 cup cheese. Continue baking 1 minute, or until cheese melts. Makes 8 servings. Posted to FOODWINE Digest by Chris or Dick Marksberry <chrism1@MAIL.PHOENIX.NET> on Jan 2, 1998
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