Homemade Make-Ahead Mac and Cheese Dry Mix

Ingredients

• 8 oz elbow macaroni (Store separately from the dry cheese sauce mix, or include in the same meal-prep jar if the container is large enough.)
• 1 cup cheddar cheese powder (Use a plain cheddar cheese powder intended for sauces or macaroni and cheese.)
• 0.5 cup dry milk powder (Provides creaminess in the sauce mix.)
• 2 tbsp all-purpose flour (Helps thicken the cheese sauce.)
• 0.5 tsp dry mustard powder (Optional but recommended for a fuller cheese flavor.)
• 1 tsp salt (Adjust to taste, especially if the cheese powder is salted.)
• 2 cup water (Used to cook the pasta and form the sauce; the exact amount may vary with the pasta and desired consistency.)
• 1 cup milk (Add to the pan with the stored dry cheese mixture.)
• 2 tbsp butter (Adds richness to the finished sauce.)

Steps

1. 1

   Combine the cheddar cheese powder, dry milk powder, flour, dry mustard powder, and salt in a bowl. Whisk thoroughly so the thickener and seasonings are distributed evenly throughout the cheese mixture.

2. 2

   Transfer the blended dry mixture to a clean, airtight jar. Label it with the contents and the suggested wet ingredients. Store the dry mix in a cool, dry place until needed.

3. 3

   When ready to prepare the macaroni and cheese, bring the water to a boil in a saucepan. Add the elbow macaroni and cook according to the package directions, stirring occasionally, until tender but not mushy.

4. 4

   Drain the cooked macaroni if excess water remains, then return it to the saucepan. Add the butter and stir until melted and the pasta is evenly coated.

5. 5

   Add the milk and the prepared dry cheese mixture to the pan with the macaroni. Stir continuously over medium-low heat so the dry ingredients dissolve smoothly and do not clump.

6. 6

   Continue cooking and stirring for 2 to 4 minutes, until the sauce is hot, creamy, and thick enough to coat the pasta. If it becomes too thick, loosen it with a small splash of milk or water.

7. 7

   Taste and adjust the seasoning, then serve immediately while hot and creamy.

Notes

The supplied description and transcript do not provide the cookbook's actual ingredient quantities or cooking directions. This recipe is therefore a low-confidence reconstruction based on the described dry-mix, make-ahead macaroni-and-cheese method. For pantry storage, keep the dry mix airtight and use clean, completely dry utensils; use the mix within several months and discard it if it develops moisture, clumps, or an off odor.

Nutrition per serving

• main
• American
• make-ahead
• pantry meal
• quick
• stovetop
• kid-friendly
• vegetarian