- 2 cups nonfat dry milk powder
- 1-3/4 cups freshly grated Parmesan cheese
- 1/2 cups all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon ground mustard
- 1/4 teaspoon pepper
- 1/2 cup cold butter
- ADDITIONAL INGREDIENTS:
- 1-1/2 cups uncooked elbow macaroni
- 1/2 cup milk
- 1/2 cup water
- 1/4 to 1/2 teaspoon salt
- In a large bowl, combine the first six ingredients. Cut in butter until crumbly. Cover and refrigerate for up to 2 months. Yield: 5 batches (about 5 cups total).
- 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. Yield: 2-3 servings per batch.
Originally published as Parmesan Macaroni Mix in Quick Cooking January/February 2001, p14
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