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Ingredients
| dry nonfat milk: 2 cups |
| grated parmesan cheese: 1 3/4 cups (freshly grated) |
| all-purpose flour (unsifted): 1/2 cup |
| paprika: 1 tsp |
| ground mustard: 1/2 tsp |
| black pepper: 1/4 tsp |
| salted butter: 1/2 cup (cold) |
| macaroni (small shells): 1 1/2 cups |
| 2% milk: 1/2 cup |
| water: 1/2 cup |
| salt: 1/2 tsp |
Parmesan Macaroni Mix
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
20 min -
Servings
5 serving(s)
Tags
- 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.