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Parmesan Macaroni Mix

Course Side Dish
Cuisine American
Keyword dry milk cheese sauce, homemade macaroni and cheese mix, parmesan sauce mix, refrigerated mix
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 16 servings
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

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.