If you see powdered cheese in the bulk food stores, like The Dutchman’s in Cantril, Iowa, or Stringtown Market north of Kalona, Iowa, here’s how to use it to make your own macaroni and cheese in a hurry. I shared this with Myrna, and they liked it at their house too.
What’s really nice is that you can choose your own shape of pasta to use; my husband likes larger elbows than what you get in those “blue boxes” and at Myrna’s they like smaller “three-minute” pasta.
Macaroni and Powdered Cheese
6 ounces Elbow Macaroni
1 ½ ounces Powdered Cheese -- about 6 tablespoons
4 tablespoons Butter
3 tablespoons Skim Milk
8 ounces Elbow Macaroni
2 ounces Powdered Cheese -- 1/2 cup
6 tablespoons Butter
4 tablespoons Milk
Side Dish Servings
4 ounces Elbow Macaroni
1 ounce Powdered Cheese -- about 1/4 cup
3 tablespoons Butter
2 tablespoons Milk
Cook macaroni 8 minutes, or as package directs for the kind you are using. Drain, do not rinse.
Melt butter in same pan. Combine butter, milk and cheese; mix well. Add drained macaroni, stir. Reheat if necessary.