Ingredients:
1 (16 ounce) boxes elbow macaroni, cooked, drained and cooled
1/2 cup flour
1 cup parmesan cheese or 1 cup romano cheese, grated
1 teaspoon dry mustard
2 cups shredded cheddar cheese
4 tablespoons margarine
2 cups milk
salt and pepper
Directions:
Divide and place cooked pasta in four 1-quart ziplock bags.
To each bag add: 1/8 c flour, 1/4 c Parmesan/Romano grated cheese, 1/4 tsp dry mustard, 1/2 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 1/2 c+ of milk and stir until heated through and sauce is made.
(Add more milk if you like).
Servings: 4-6
Time preparation: 15 min.
Time total: 18 min.