• 2cups dry elbow macaroni
• 4Tsp dry milk
• 2Tsp flour
• 1Tsp butter or margarine(melted)
• 1 1/4cups boiling water
• 3cups shredded American cheese
• 1/4tsp Kosher salt

1. Preheat oven to 350degrees. Cook macaroni 1-2min longer than pkg directions so pasta is soft but not mushy. Drain. In a large mixing bowl, combine dry milk, flour, & butter. Whisking constantly, gradually add in boiling water. Add 1cup of cheese and continue whisking until smooth & creamy, about 2-3min. Fold in macaroni, 1more cup of cheese, & salt. Transfer to a lightly greased casserole dish and cover w/foil. Bake 25-30min or until sauce in center of casserole is thick and creamy. Remove foil and sprinkle remaining 1cup of shredded cheese evenly over top. Return to oven until cheese melts. Take out of oven & let cool for about 5min. Serve & Enjoy!

I got this recipe almost by accident. I wanted to make my macaroni more creamy as well as making it a little crusty at the top. It makes a great combination. I LOVE this macaroni. I make it all the time for my husband and he loves it too.