8 ounces (2 C.) dry Elbow Macaroni
2 Tbsp. Nonfat Dry Milk
2 Tbsp. Flour
1 Tbsp. Butter, melted
1 1/4 C. boiling water
3 C. (12 ounces) grated Velveeta, divided
1/4 tsp. Salt
Put Velveeta cheese in freezer for about 10-15 minutes to make it easier to grate. Cook macaroni according to package directions; drain and set aside. Heat oven to 350 degrees. In a large bowl, mix dry milk, flour and butter. Gradually add boiling water, beating constantly. Add 1-1/2 cups cheese and continue beating until smooth and creamy. Stir in macaroni, 1 cup of the remaining cheese and salt. Transfer to lightly greased 2-quart baking dish. Cover with foil.
Bake 25 minutes. Remove foil. Sprinkle with remaining 1/2 cup cheese. Continue baking 1 minute, or until cheese melts
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