Hometown Buffet Macaroni Cheese Copycat

Description

My reverse-engineered recipe for hometown buffet's "creamy macaroni and cheese", as requested by a "fan". Recipe may be doubled and baked in a 9" x 13" baking dish.

Ingredients

• Boiling Water
• Elbow Macaroni
• Margarine
• Skim Milk
• White Pepper
• Cayenne Pepper
• Garlic Powder
• Cheez Whiz
• Medium Cheddar
• Parmesan Cheese

Instructions

1. Boil 3 quarts salt-free water in a 4-quart pot
2. Add 2 cups uncooked elbow macaroni
3. Scrape bottom immediately with a wire whisk to avoid sticking
4. Boil macaroni for 8-10 minutes
5. Pour macaroni into colander in sink
6. Rinse macaroni and pot with cold water
7. Allow to drain
8. Return empty pot to a new burner stovetop over medium-low heat
9. Add 2 tablespoons margarine and allow to melt, then add 1 1 / 3 cups skim milk, 1 / 8 teaspoon white pepper, 1 pinch cayenne pepper, and 1 pinch garlic powder
10. Raise heat to medium until heated
11. Add the contents of one jar cheez-whiz, scraping all contents from jar using a flexible spatula
12. Add 8 ounces shredded medium cheddar cheese
13. Whisk mixture often without letting mixture boil, until thickened and glossy in appearance
14. Add rinsed drained macaroni
15. Fold mixture together until well-blended
16. Pour mixture into greased 8 x 8 baking dish
17. Bake at 300f for 15 minutes
18. Remove from oven with oven mitts
19. Sprinkle top with 1 / 3 cup shredded medium cheddar cheese
20. Allow to set just long enough for the cheese to melt
21. Serve and enjoy