Shelf Stable Recipes: Mac and Cheese

Home / Recipes / Shelf Stable Recipes: Mac and Cheese

Submitted by: Teresa Nemecek
From: Canandaigua, NY


2 can Condensed Cheddar Cheese Soup
1 can evaporated milk (I made mine out of powdered milk)
1/2 teas. pepper
3 cups pasta cooked and drained
2 tablespoon bread crumbs

If making your own evaporated milk, mix 1 1/2 cups of water with a heaping 1/2 cup of powdered milk. Blend very well in a blender. This will be equivalent to about a 12 oz can. Stir soup, milk, pepper and pasta in baking dish. Sprinkle with bread crumbs. Bake at 400 for 25 min or until hot and bubbling.

Special Notes (from Jodi):
I made this for St. Patrick’s Day dinner in order to get a picture for this week, so of course I had to dye the cheese sauce green. I hope you can forgive the green macaroni picture. My kids are picky eaters and thought there was too much pepper, so if you are worried about that I would use 1/4 tsp. instead and maybe add in some seasoned salt to give back a little flavor. It was a nice change from box macaroni and was still quick and easy. And it rotates the 20 pounds of elbow macaroni I have in my storage.

FREE checklists to make your life easier

Start today and get our 4 favorite downloads to help you build and use your food storage!