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| 8 x ca. 30 g | (2 cups) dry elbow macaroni |
| 2 Esslöffel | Each: nonfat dry milk and all-purpose flour |
| 1 Esslöffel | butter or margarine, melted |
| 1 1/4 Tasse | water boiling |
| 3 Tasse | (12 ounces) grated American cheese; divided |
| 1/4 Teelöffel | salt |
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Here's the Luby's recipe from their Anniversary Cookbook. I found it in the Houston Chronicle archives.
>From Luby's 50th Anniversary Recipe Collection (Luby's, $9.95).
Cook macaroni according to package directions; drain and set aside. Heat oven to 350 degrees.
In a large bowl, mix dry milk, flour and butter. Gradually add boiling water, beating constantly. Add 1.5 cups cheese and continue beating until smooth and creamy. Stir in macaroni, 1 cup of the remaining cheese and salt. Transfer to lightly greased 2-quart baking dish. Cover with foil.
Bake 25 minutes. Remove foil. Sprinkle with remaining .5 cup cheese. Continue baking 1 minute, or until cheese melts. Makes 8 servings.
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