| 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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