Parmesan Macaroni Mix

• 2 cups nonfat dry milk powder
• 1-3/4 cups freshly grated Parmesan cheese
• 1/2 cups all-purpose flour
• 1 teaspoon paprika
• 1/2 teaspoon ground mustard
• 1/4 teaspoon pepper
• 1/2 cup cold butter
• 1-1/2 cups uncooked elbow macaroni
• 1/2 cup milk
• 1/2 cup water
• 1/4 to 1/2 teaspoon salt

1. In a large bowl, combine the first six ingredients. Cut in butter until crumbly. Cover and refrigerate for up to 2 months. Yield: 5 batches (about 5 cups total).
2. To prepare macaroni: Cook macaroni according to package directions. Meanwhile, combine 1 cup mix, milk, water and salt in a saucepan. Cook and stir until mixture comes to a boil. Cook and stir for 2 minutes or until thick and bubbly. Drain macaroni; stir into sauce until evenly coated.

nonfat dry milk, parmesan cheese, allpurpose, paprika, ground mustard, pepper, cold butter, elbow macaroni, milk, water, salt

Taken from www.tasteofhome.com/recipes/parmesan-macaroni-mix/ (may not work)