Servings: 8 22 carbs for 1 serving

2 cups (8 oz.) dry elbow macaroni 2 cups (8 oz.) dry elbow macaroni
4 Tblsp. dry milk powdered 4 Tblsp. dry milk powdered
2 Tblsp. flour 2 Tblsp. flour
1 Tblsp. butter melted 1 Tblsp. butter melted
1¼ c boiling water 1¼ c boiling water
3 cups (12 oz) shredded american cheese 3 cups (12 oz) shredded american cheese
¼ tsp. salt ¼ tsp. salt

Heat oven to 350°
Cook macaroni 1 to 2 min more than package directions so pasta is soft but not musy.
In large bowl, mix dry milk, flour and butter. wisking constantly,
Gradually add boiling water, stirring constantly.
Add 1 c cheese and continue wisking until smooth and creamy 2 to 3 min.
Stir in the macaroni, 1 cup more of cheese and salt.
Transfer to a lightly greased 11x7 in casserole dish and
Cover with foil.
Bake for 25 min.- 30 min or until sauce in center of casserole is thick and creamy.
Then remove foil and add 1 cup of cheese to top and continue baking till cheese is melted.