Luby's Macaroni and Cheese Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 7 1/2 lb. American cheese
1 1/2 scoops flour
1 1/2 scoops powdered milk
2 gallons boiling water
1 1/2 lb. melted oleo
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Directions: |
Directions:Mix cheese, flour, and powdered milk in beater bowl at low speed with heavy whip (like you mash potatoes).
After well mixed, add boiling water and mix until smooth.
Add to cooked macaroni.
Meg is from the Luby family and submitted this recipe from her Luby Family Restaurant Cookbook. This recipe dates back all the way to 1967. It is a commercial recipe and is hard to figure out considering it does not give the scoop size or pasta amount. Check the notes for our version of this wonderful comfort food. |
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Personal
Notes: |
Personal
Notes: Julie's version:
2 lb. American cheese - shredded
1/2 c. flour
1/2 c. powdered milk
2 c. boiling water from cooked pasta
1 stick butter - room temperature
6 c. large elbow noodles
Cook pasta in salted water. When pasta is done drain it and keep 2 c. of the starchy water to re-heat.
In large mixing bowl, cream butter. Add flour and powdered milk and whip well. Add and whip all but 2 c. of the cheese (add a little at a time). On low speed, add 1 c. of the boiling water and whip, and then add the other cup. Whip until creamy.
Add the cheese mixture to your macaroni and fold to coat all pasta well.
Spray a 9x13 inch pan with cooking spray. Pour mixture in to pan and sprinkle last of the cheese on top. Bake 20-25 minutes at 350 degrees or until top is slightly golden brown.
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