1 cup instant nonfat dry milk
2 tablespoons grated romano cheese
1/4 cup dried minced onion
1 tablespoon garlic powder
1/4 teaspoon white pepper
Combine ingredients and store in a sealable container or zipper topped plastic bag. This will keep for 2 months in the pantry, however, I would personally store in the fridge because of the cheese; plus it will last longer. Mark the date on the zipper topped bag with your Sharpie pen. This recipe doubles and triples well.
To Use: combine 1/4 cup mix with 2 tablespoons melted butter and 1/4 cup milk. Toss with 8 ounces pasta (cooked).