- 2 cups nonfat dry milk powder
- 1 3/4 cups freshly grated Parmesan cheese
- 1/2 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon ground mustard
- 1/4 teaspoon pepper
- 1/2 cup cold butter or margarine
- Additional Ingredients:
- 1 1/2 cups uncooked elbow macaroni
- 1/2 cup milk
- 1/2 cup water
- 1/4 teaspoon salt
- In a large bowl, combine the first six ingredients. Cut in butter until crumbly. Cover and refrigerate for up to 2 months.
- To prepare macaroni: Cook macaroni according to package directions. Meanwhile, combine 1 cup mix, milk, water and salt in a saucepan. Cook and stir until mixture comes to a boil. Cook and stir for 2 minutes or until thick and bubbly. Drain macaroni; stir into sauce until evenly coated.