Parmesan Macaroni Mix Recipe

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Parmesan Macaroni Mix Recipe

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"This creamy macaroni and cheese mix is better than the kind you buy at the store," assures Iola Egle of McCook, Nebraska. "The sauce is smooth, rich and so yummy!"
MAKES:
10-15 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
10-15 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 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 or margarine
  • Additional Ingredients:
  • 1-1/2 cups uncooked elbow macaroni
  • 1/2 cup milk
  • 1/2 cup water
  • 1/4 to 1/2 teaspoon salt

Directions

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. Yield: 5 batches (about 5 cups total), 2-3 servings per batch, 10-15 servings total.
Originally published as Parmesan Macaroni Mix in Quick Cooking January/February 2001, p14

Nutritional Facts

1 cup: 329 calories, 11g fat (7g saturated fat), 32mg cholesterol, 540mg sodium, 41g carbohydrate (12g sugars, 1g fiber), 17g protein.

  • 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 or margarine
  • Additional Ingredients:
  • 1-1/2 cups uncooked elbow macaroni
  • 1/2 cup milk
  • 1/2 cup water
  • 1/4 to 1/2 teaspoon salt
  1. In a large bowl, combine the first six ingredients. Cut in butter until crumbly. Cover and refrigerate for up to 2 months.
  2. 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: 5 batches (about 5 cups total), 2-3 servings per batch, 10-15 servings total.
Originally published as Parmesan Macaroni Mix in Quick Cooking January/February 2001, p14

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