1 cup dry elbow macaroni
3 tablespoons Cabot Cheddar Shake
2 teaspoons butter-flavored granules (such as Butter Buds)
2 teaspoons "light" butter
COOK macaroni according to package directions; drain well and return to pan.
STIR in powdered cheese, butter-flavored granules and light butter until smooth and creamy.
Recipe courtesy of Karen Christiansen.
just like the box with the bunny ; )
I thought I made a new recipe almost exactly like this...lol. Minus the butter granules and plus 2 TB of milk. YUM!
So much creamier with just a tablespoon of milk stirred in- Tastes great without the guilt!!
This makes the BEST gluten-free mac and cheese when used with tinkyada rice pasta.