Prep 20 mins
Cook 25 mins
This is a classic favorite of all of the Luby's Cafeteria customers. From the Luby's 50th Anniversary Recipe Collection Cookbook. The taste of this M&C might be a little bland, but you can always kick it up.
- 2 cups dry elbow macaroni (8 oz.)
- 2 tablespoons nonfat dry milk powder
- 2 tablespoons all-purpose flour
- 1 tablespoon butter or 1 tablespoon margarine, melted
- 1 1⁄4 cups boiling water
- 3 cups American cheese, shredded (12 oz.)
- 1⁄4 teaspoon salt
- Cook macaroni according to package directions.
- Heat oven to 350ºF.
- In a large bowl, mix dry milk, flour, and butter.
- Gradually add boiling water, beating constantly.
- Add 1 1/2 of the cheese and continue beating until smooth and creamy.
- Stir in macaroni, 1 cup of the remaining cheese, and salt.
- Transfer to lightly greased 2-qt baking dish.
- Cover with foil.
- Bake 25 minutes.
- Remove foil.
- Sprinkle with remaining 1/2 cup cheese.
- Continue baking 1 minute or until cheese melts.
WOW!!! This is a great Mac and Cheese recipe. I have never eaten at a Luby's so I can't compare but we really liked this dish. I hope to try your Dessert Cheese Ball next (it looks sinful). Yep, the Top 100 better look out because here comes TwinkDawg!!!! :-)
I've been making this recipe for 20 plus years, in fact it's the most requested side for every holiday gathering. Don't substitute anything. Always use yellow American cheese (the deli can cut a block off for you then shred using the grater on your food processor). And follow the directions EXACTLY. It's easy to double, triple, or even do 5 times the amount in this recipe. Believe me, one batch isn't enough!
If someone makes this and it's bland, then you obviously need to start salting the water that the macaroni (or any pasta for any dish) boils in... problem solved!