Easy Ready Made Macaroni And Cheese
An easy make-ahead recipe that is quicker to serve than kraft. Tasty and without all the salt of the boxed dinner.
Steps
Divide and place cooked pasta in four 1-quart ziplock bags.
To each bag add: 1 / 8 c flour , c parmesan / romano grated cheese , tsp dry mustard , c shredded cheddar cheese.
Store in fridge for up to a week.
To cook each serving: melt 1 tbls margarine / butter in a small sauce pan.
Add one bag of macaroni / cheese mixture.
Stir well.
Add s& p to taste.
Slowly add c+ of milk and stir until heated through and sauce is made.
Ingredients
elbow macaroni, flour, parmesan cheese, dry mustard, cheddar cheese, margarine, milk, salt and pepper