2 cups (8 ounces) dry elbow macaroni
4 tablespoons nonfat dry milk
2 tablespoons all-purpose flour
1 tablespoon butter or margarine, melted
1 1/4 cups boiling water
3 cups (12 ounces) shredded American cheese (found at deli counter)
1/4 teaspoon kosher salt
Preheat oven to 350 degrees. Cook macaroni 1 to 2 minutes longer than package directions so pasta is soft but not mushy. Drain. In a large mixing bowl, combine dry milk, flour and butter. Whisking constantly, gradually add in boiling water. Add 1 cup of cheese and continue whisking until smooth and creamy, about 2 to 3 minutes. Fold in macaroni, 1 more cup of cheese, and salt.
Transfer to a lightly greased 11×7-inch casserole dish and cover with foil. Bake 25 to 30 minutes or until sauce in center of casserole is thick and creamy. Remove foil and sprinkle remaining 1 cup of shredded cheese evenly over top. Return to oven until cheese melts. Serves 6.