Ingredients: Nonfat Dry Milk, Dried Whole Egg, Salt, Spices, Chili Pepper, Sugar, Onion, Garlic.

Allergen Statement: Milk, Eggs

1. FILL measuring cup with 1 cup of water. Add 1 packet of Booker’s Mac & Cheese Seasoning Mix and whisk well. Set aside. Start preheating the oven to 350 degrees.

2. BOIL 4 cups of water in a medium sauce pot. Add 1 tsp of vegetable oil. Stir in 1 cup (4 ozs) of dry elbow pasta. Cook pasta 7 to 8 minutes stirring occasionally.

3. DRAIN elbow pasta. DO NOT RINSE. Return pasta to sauce pot and add 1 tbsp. Of butter.

4. ADD Booker’s Mac & Cheese seasoning liquid mixture and 8-12 oz of shredded cheese to the cooked elbow pasta in the pot and mix well.