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.

  • Crystal

    How do you make evaporated milk out of powdered milk?!

  • Vanessa

    How much evaporated milk? I have small cans and bigger cans.

  • Beth

    A little Worcestershire sauce is a good flavor addition to this recipe.

  • JeanneS

    Love the green cheese sauce! When my girls (who are now adult) were little, I could often get them to try new foods by adding blue or green food coloring and telling them it was “fairy food.” To this day, when they’re feeling a bit silly, they’ll dye their milk blue.

  • Joyce

    Oh goodness…I would have to eat this with my eyes closed! LOL! Without green food coloring, I would give this a try.:)

  • Lisa Smallwood

    You can add tuna & peas to this & have a shelf stable tuna casserole. Great & easy recipe. Good for beginners to have available in an emergency. & it tastes great.

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