2 cups macaroni
1 1/2 cups milk
2 cups cubed Velveeta cheese
1/2 tsp. onion powder
3/4 tsp. salt
1/4 tsp. dry mustard
1 tsp. dry parsley
buttered cracker crumbs or buttered croutons like onion and garlic

Cook the macaroni in water, drain. Pour into 2-quart casserole.

In blender mix Velveeta and spices. Pour over macaroni. Cover with buttered cracker crumbs or croutons. Bake at 350°F for 1 hour.

Submitted by: Nancy Spencer