Shelf-Stable Homemade Mac and Cheese Mix

Ingredients

• 1 cup cheddar cheese powder
• 0.5 cup nutritional yeast
• 0.25 cup dry milk powder
• 0.25 cup butter powder
• 1 tbsp cornstarch
• 1 tsp mustard powder
• 1 tsp onion powder
• 0.5 tsp garlic powder
• 0.5 tsp paprika
• 0.5 tsp salt
• 2 cup cooked noodles (Use any cooked noodle; this is usually about half a box. The source gives this amount as the serving base for approximately 3 tablespoons of mix.)

Steps

1. 1

   Combine the cheddar cheese powder, nutritional yeast, dry milk powder, butter powder, cornstarch, mustard powder, onion powder, garlic powder, paprika, and salt in a dry bowl or storage container. Stir thoroughly until the powders and seasonings are evenly distributed. Store the dry mix in a shelf-stable container.

2. 2

   Cook any noodle according to its package directions and drain it. Measure about 2 cups of cooked noodles, usually approximately half a box.

3. 3

   Stir 3 tablespoons of the homemade dry mix into the approximately 2 cups of cooked noodles until evenly distributed and coated.

Notes

The source describes the mix as shelf-stable and says it is made with dairy powders, nutritional yeast, and seasonings. It does not specify a storage container, storage duration, or whether additional liquid is needed; those details have therefore not been added.

Nutrition per serving

• main
• side dish
• vegetarian
• shelf-stable
• pantry staple
• no-cook sauce mix
• homemade
• mac and cheese