– 2 cups elbow macaroni – 1 cup powdered cheddar cheese – 1/2 cup dry milk powder – 1 tsp cornstarch – 1/2 tsp salt – 1/2 tsp mustard powder – 1/4 tsp white pepper
Boil the elbow macaroni until al dente, then drain and rinse under cold water. Let it cool completely before mixing with the cheese powder blend.
In a bowl, combine the powdered cheddar, dry milk, cornstarch, salt, mustard powder, and pepper. Mix everything until well blended.
In a bowl, combine the powdered cheddar, dry milk, cornstarch, salt, mustard powder, and pepper. Mix everything until well blended.
When ready to use, cook 2 cups of pasta. Drain it and return to the pot. Add 1/2 cup of the dry cheese mix and stir well while on low heat.
Add 1/4 cup of milk and 2 tbsp butter to the pot. Stir continuously until the cheese melts and the sauce thickens to a creamy consistency.
Let it simmer for 1-2 minutes while mixing to avoid lumps. Taste and add more salt or milk if needed for desired texture and flavor.
Serve hot and creamy. Garnish with parsley or a sprinkle of extra cheese for added taste. Store leftover mix in a cool, dry place.