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Homemade Mac and Cheese in a Jar Mix

A shelf-stable, easy-to-make dry mix for rich, creamy macaroni and cheese. Perfect for quick pantry meals or beautiful handmade edible gifts.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course, Side Dish
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Dry Mix (For the Jar)
  • 3 cups elbow macaroni
  • 0.5 cup cheddar cheese powder high-quality
  • 0.25 cup dry whole milk powder
  • 1 tbsp cornstarch
  • 1 tsp sea salt
  • 0.5 tsp garlic powder
  • 0.5 tsp dry mustard powder
  • 0.25 tsp black pepper freshly ground
Wet Ingredients (For Cooking)
  • 4 cups water for boiling
  • 2 tbsp unsalted butter

Equipment

  • 1-Quart Mason Jar
  • Small cellophane bag
  • Medium Saucepan

Method
 

  1. Wash and completely dry a 1-quart glass mason jar.
  2. Whisk together the cheese powder, milk powder, cornstarch, salt, garlic powder, mustard powder, and black pepper.
  3. Place the powder mixture into a small bag, seal it tightly, and place it at the bottom of the mason jar.
  4. Fill the rest of the jar with the elbow macaroni and seal with the lid.
  5. To cook: Remove the cheese packet from the jar. Boil 4 cups of water in a saucepan.
  6. Add the macaroni and cook for 8-10 minutes until tender. Drain well.
  7. Return pasta to the warm pot off the heat. Stir in 2 tablespoons of butter until melted.
  8. Sprinkle the cheese powder mix over the pasta and stir vigorously until a thick, creamy sauce forms. Serve immediately.

Notes

Store jars in a cool, dark pantry for up to 6 months. Make sure the jar is 100% dry before assembling to prevent clumping.