When I first got married over 12 years ago, boxed mac and cheese was about the only thing I could cook—and even that I burned.
Now we make macaroni and cheese from scratch, and it couldn’t be easier.
We’ve come a long way, baby!
Tips for Making Macaroni and Cheese with Shelf-Stable Ingredients
We almost always have fresh milk on hand, but I like to stock milk powder and evaporated milk as shelf-stable milk alternatives.
Both happen to work well for making mac and cheese.
Even though the recipe calls for cheese powder, feel free to use fresh shredded cheese or even cheese slices instead.
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Homemade Mac and Cheese with Powdered Milk and Cheese
This homemade macaroni and cheese is made shelf-stable thanks to the use of powdered milk and powdered cheese. Feel free to substitute the butter for ghee!
- Total Time: 25 minutes
Ingredients
Scale
- 2 tablespoons butter
- 2 tablespoons flour
- 1/4 cup milk powder + 1 cup water
- 1/2 cup cheddar cheese powder
- 1/2 cup white cheddar powder
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 tablespoon mustard
- 3 cups elbow macaroni
Instructions
- In a large pot, cook up 3 cups of macaroni noodles. Drain, and set aside.
- In a separate pot, melt butter. Mix in flour. Cook until bubbly.
- Whisk the milk powder and water together, then add to the pot. Whisk well.
- Bring to a boil, then lower to a simmer until thickened. Stir frequently.
- Mix in cheese powders, seasonings, and mustard. Cook 2-3 minutes, stirring constantly. Add more salt and pepper to taste if needed.
- Mix with macaroni noodles, and serve.
Notes
You can certainly substitute fresh milk and fresh shredded cheese!
- Prep Time: 5 minutes
- Additional Time: 0 hours
- Cook Time: 20 minutes
