Hometown Buffet Macaroni & Cheese (Copycat)

• MACARONI
• 3 quarts boiling water (unsalted)
• 2 cups dry elbow macaroni
• CHEESE SAUCE
• 2 tablespoons margarine
• 1 1/3 cups skim milk (or 50% milk with 50% water)
• 1/8 teaspoon white pepper
• 1 pinch cayenne pepper
• 1 pinch garlic powder
• 0.5 (8 ounce) jar Cheez Whiz or (15 ounce) jar Cheez Whiz
• 8 ounces shredded medium cheddar
• 2 tablespoons powdered parmesan cheese
• CHEESE TOPPING
• 1/3 cup shredded medium cheddar

1. BOIL 3 quarts salt-free water in a 4-quart pot; ADD 2 cups uncooked elbow macaroni; SCRAPE bottom immediately with a wire whisk to avoid sticking; BOIL macaroni for 8-10 minutes.
2. POUR macaroni into colander in sink (remove all pasta from bottom of pot); RINSE macaroni and pot with cold water; ALLOW to drain.
3. RETURN empty pot to a new burner stovetop over medium-low heat; ADD 2 tablespoons margarine and allow to melt, then add 1 1/3 cups skim milk (or 50% milk with 50% water), 1/8 teaspoon white pepper, 1 pinch cayenne pepper, and 1 pinch garlic powder.
4. RAISE heat to medium until heated; ADD the contents of one (8 ounce) jar Cheez-Whiz (or half the contents of one 15-ounce jar), scraping all contents from jar using a flexible spatula; ADD 8 ounces shredded medium cheddar cheese.
5. WHISK mixture often without letting mixture boil, until thickened and glossy in appearance.
6. ADD rinsed drained macaroni; FOLD mixture together until well-blended.
7. POUR mixture into greased 8 x 8 baking dish.
8. BAKE at 300u0b0F for 15 minutes.
9. REMOVE from oven with oven mitts; SPRINKLE top with 1/3 cup shredded medium cheddar cheese; ALLOW to set just long enough for the cheese to melt.
10. SERVE and enjoy.

macaroni, boiling water, macaroni, cheese sauce, margarine, milk, white pepper, cayenne pepper, garlic, cheddar, powdered parmesan cheese, cheddar

Taken from www.food.com/recipe/hometown-buffet-macaroni-cheese-copycat-457687 (may not work)