Macaroni and cheese mix
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Elbow macaroni in a quart jar with a bag of cheese sauce powders on top. Boil the pasta, whisk the powders with water and stir together for homemade mac and cheese.
Ingredients
- 2 2/3 cups elbow macaroni
- 2/3 cup cheese powder
- 2 tablespoons instant non-fat dry milk
- 4 teaspoons butter powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon ground mustard (powdered, optional)
- 1/4 teaspoon garlic powder (optional)
Equipment
- mason jars
- zip-top bags
- whisk
Directions
- Pour the macaroni into a clean wide-mouth quart jar.
- Mix the powders in a small sandwich or zip-top bag, press out the air, and close it.
- Lay the bag on top of the pasta.
- If you are not vacuum sealing, place one 100cc oxygen absorber on top of the bag.
- Wipe the rim of the jar clean, then set a new lid on it.
- Seal with a FoodSaver wide-mouth attachment, or let the oxygen absorber pull the lid down. A sealed lid stays firm when you press the center.
- Put on the ring, tightened by hand.
- Label the jar with the cooking instructions and the date.
- Keep it in a cool, dry place out of direct sunlight.
Notes
Stovetop: remove lid and ring, take out the powder bag, discard any oxygen absorber. Cook the pasta in a large pot of boiling water until al dente, about 7-8 minutes. Drain and return to the pot or a large bowl. In a separate bowl whisk the bag’s contents with 1 1/2 cups water (pasta water can be used) until smooth; it will thicken. Pour over the hot pasta and stir.
Instant Pot: add dry pasta, cover with water to about 2 inches above the pasta, cook on HIGH pressure 3 minutes, quick release, drain, return to pot; whisk the powder with 1 1/2 cups water and stir into the hot pasta.
Shelf life: 5-10 years if stored properly and the seal holds.
Safety: cheese, milk and butter powders can go rancid.
Nutrition
Serving: 93g | Calories: 365kcal | Carbohydrates: 52g | Protein: 14g | Fat: 11g | Saturated Fat: 6.2g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 464mg | Potassium: 204mg | Fiber: 2.2g | Sugar: 3g | Vitamin A: 353IU | Vitamin C: 0.1mg | Calcium: 176mg | Iron: 0.9mg
Nutrition is an estimate per serving from USDA FoodData Central, for 4 servings; elbow macaroni counted as dry pasta, cheese powder counted as cheddar. Brands and portions vary, so use it only as an approximation.
