RCI-ND.002.0065.001
Macaroni and Cheese I
A River of Recipes: Native American Recipes Using Commodity Ingredients by the USDA Food Distribution Program on Indian Reservations, public domain government resource—original source of recipes
Prep25 min
Cook12 min
Total37 min
Servings4
Difficultybeginner
Ingredients
- (16 ounce) package macaroni1 unit
- cheddar cheese3 cupsshredded or cubed
- ⅓ cup
- salt and pepper1 unitto taste
Method
1
Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook according to package directions until al dente, then drain and set aside.
10 minutes
2
Return the drained pot to medium heat and add the instant non-fat dry milk mixed with 1 cup water (or use 1 cup non-fat milk directly). Stir constantly until heated through, about 2-3 minutes.
3 minutes
3
Reduce heat to low and gradually add the shredded or cubed cheddar cheese, stirring continuously until completely melted and smooth. Do not allow the mixture to boil.
5 minutes
4
Season with salt and pepper to taste, adjusting seasoning as needed.
5
Transfer to a serving dish and serve immediately while hot.