Shelf Stable Recipes: Mac and Cheese

Recipes, Shelf Stable Recipes
Submitted by: Teresa Nemecek From: Canandaigua, NY MAC AND CHEESE Ingredients: 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 Directions: 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…
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