A few nights ago I decided it was time to experiment with the Mac N Cheese again from food storage. I wanted to make BLTs and Mac & Cheese for dinner. The first time I made it, I used it for Tuna Casserole and I used too much butter powder and I think I over cooked the noodles. When I made it this time, I forgot about using the hot water from the electric kettle, but at least I know I can do it that way if I have too. Here is the final recipe that I’ve worked out for Mac & Cheese from a box. It was really yummy and you’d never guess it wasn’t made with fresh butter or milk. (Eventually I’ll stop buying the boxes of Mac & Cheese and just the elbow macaroni and cheese blend in #10 cans. When I do, I’ll create a new post with those ingredients and directions.)
1 box Mac n Cheese
1 tablespoon butter powder
1 tablespoon instant non-fat powdered milk
4 cups hot kettle water for cooking macaroni (reserve 1/4 cup of this cooking water before draining cooked macaroni).
- Begin heating water in electric kettle (or heat water with another off-grid method).
- Open box and remove cheese packet and set aside.
- Pour elbow macaroni into a pot (or casserole) and cover with 4 cups of boiling water from kettle.
- Cover with lid and a thick towel and let stand for 10 minutes. Check to see if macaroni is done. If not, continue checking every 1 minute until done.
- Remove 1/4 cup of water from pot (or casserole) and drain remaining water. (Tip: Don’t throw the water down the drain. Cool it and use to water plants.)
- Add powdered cheese mix, butter powder, and powdered milk to pot (or casserole) with the drained noodles and 1/4 cup of reserved cooking water.
- Stir to combine all ingredients.