Tuesday, May 7, 2013

Luby's Macaroni and Cheese

When my sister got married, one of her friends collected recipes form friends and family and made her a cookbook. One of the recipes sent in was for Luby's mac and cheese, which is quite possibly my brother-in-law's favorite comfort food. Luby's, from what I gather, is a Texas classic, famous for their mac and cheese. My sister has made this recipe countless times, and each time it's great. It has that traditional macaroni and cheese taste you'd expect from a rich dish like this. Be prepared to share this with your friends once they've had a taste (and if they love mac and cheese).

My sister last made this dish for a friend who had requested a batch, so what you see above this the no-so-elegant to-go packaging. I've been visiting her for 2 weeks, and we've made all sorts of delicious meals and snacks together. Unfortunately, this was the one we made that wasn't for us. We did stuff our faces with other delicious recipes that I will be posting here shortly.

Recipe from Luby's Cafeteria via my sister's wedding cookbook

8 ounces (2 cups) dry elbow macaroni
2 tablespoons non-fat dry milk powder
2 tablespoons flour
1 tablespoon butter, melted
1 1/4 cup boiling water
12 ounces (3 cups) shredded American cheese (preferably freshly shredded)
1/4 teaspoon salt

Cook your macaroni until it's done and drain. Preheat your oven to 350ºF/175ºC.

Mix together the dry milk, flour, and butter. Gradually add the boiling water, stirring constantly. Add 1 1/2 cups fo the cheese and continue stirring until smooth. To this cheese mixture, add the cooked macaroni, 1 cup of cheese, and salt. Transfer mixture to a lightly greased 2-quart sized baking dish, cover with foil and place in oven.

Bake the macaroni for 25 minutes. Remove the dish from the oven and take off the foil. Sprinkle with the remaining 1/2 cup cheese and bake another minute, or until the cheese is melted.

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