Parmesan Macaroni Mix
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A refrigerated Parmesan and dry milk mix that makes a quick stovetop cheese sauce for macaroni. Keep it in the fridge and use a cup per batch.
Ingredients
- 2 cups nonfat dry milk powder
- 1 3/4 cups freshly grated Parmesan cheese
- 1/2 cup all purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon ground mustard
- 1/4 teaspoon pepper
Equipment
- zip-top bags
- saucepan
Directions
Make the mix
- Put all six dry ingredients in a large zip-top bag.
- Close it and shake until well blended.
- Label it and keep it in the refrigerator.
To use
- Cook the macaroni following the package directions.
- In a medium saucepan, combine 1 cup of the sauce mix with the milk, water, margarine, and salt.
- Stir constantly over medium heat until the sauce comes to a boil.
- Drain the macaroni and stir it into the hot sauce until coated.
Notes
Per batch: 1 1/2 cups uncooked elbow macaroni; 1/2 cup milk; 1/2 cup water; 1/4 to 1/2 teaspoon salt; 1 1/2 tablespoons margarine; 1 cup sauce mix.
Storage: dry mix sealed IN THE REFRIGERATOR up to about 2 weeks. Leftovers refrigerated within 2 hours, 3 to 4 days.
Food safety: freshly grated Parmesan makes this a refrigerated mix, not a pantry or gift-shelf mix.
Nutrition
Serving: 96g | Calories: 283kcal | Carbohydrates: 38g | Protein: 12g | Fat: 8.8g | Saturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 25mg | Sodium: 420mg | Potassium: 304mg | Fiber: 1.4g | Sugar: 7g | Vitamin A: 351IU | Vitamin C: 0.6mg | Calcium: 236mg | Iron: 0.8mg
Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 4 servings from 1/4 of the mix with 1 1/2 cups uncooked elbow macaroni, 1/2 cup milk, 1/4 to 1/2 teaspoon salt, 1 1/2 tablespoons margarine; ground mustard counted as ground mustard seed, uncooked elbow macaroni counted as dry pasta, milk counted as whole milk, margarine counted as butter. Brands and portions vary, so use it only as an approximation.
