Ingredients
- 8 ounces uncooked large elbow macaroni
- 1 1⁄8 cups skim milk (or 9 Tbsps whole milk with 9 Tbsps water)
- 1 tablespoon nonfat dry milk powder
- 1 teaspoon cornstarch
- 1⁄2 teaspoon mustard powder
- 1⁄8 teaspoon seasoning salt
- 1 pinch white pepper
- 12 ounces Velveeta cheese, cut into 1/2-inch cubes
- 1⁄2 cup shredded cheddar cheese
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