Monday, August 15, 2011
Macaroni with Cheese Sauce
I love that old stand by Mac and Cheese. It is one of those cheap and tasty comfort foods from when I was a kid. Making it with food storage is not quite as simple, and at the same time easier than I imagined. I struggled with this for quite a while, but have finally figured it out. Here is the pure food storage recipe ... just cheese blend and pasta.
MACARONI AND CHEESE
Equals one box of Mac and Cheese
The trick, is to mix it well BEFORE you add it to the pasta. After the pasta is in the mix, any lumps are there to stay.
MAC AND CHEESE BOX
Making a box mix food storage style
1 box Mac and Cheese
2 Tbs Dry Milk
3 Tbs Dry butter
1/8 tsp Salt
1/8 tsp Pepper
2 1/2 c. Water
Cook pasta in water. If you use a lid, there will be plenty to cook and plenty left over.
Mix contents of cheese packet with dry milk and dry butter.
Drain pasta, reserving water. Mix cheese mixture into pasta adding 1/4 c. water. Add more water to desired texture.
Dry Dairy 101
I don't know how many botched batches of mac and cheese I threw away before I realized the difference between the packet powders and what I have in the #10 can. To help prevent ya'll from having the same problem in this and other recipes, here is what I learned:
Cheese Blend: A blend of cheees and dairy products like milk or whey. This is what comes in most #10 cans for food storage. This is why you can get away without adding any milk or butter into this recipe.