Macaroni and Cheese
This dish is great comfort food at church potlucks and family dinners.
8 ounces (2 cups) dry elbow macaroni
2 tablespoons nonfat dry milk
2 tablespoons all-purpose flour
1 tablespoon butter or margarine, melted
1 1/4 cups boiling water
1/2 teaspoon salt
3 cups (12 ounces) Velveeta shreds
Cook pasta according to package directions, and drain. Preheat oven to 350 degrees. In a large bowl, mix dry milk, flour and butter. Gradually add boiling water, beating constantly. Add half the cheese to the mixture, beating until the sauce is smooth and creamy. Stir in macaroni, salt and an additional cup of cheese. Transfer to a lightly greased 2-quart baking dish, and cover with foil. Bake for 25 minutes, then remove foil and sprinkle with remaining 1/2 cup of cheese. Return to oven long enough to melt the cheese.