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DIY FBC Mac n' Cheese

Wed, 04/08/2009 - 20:14 — Sarah

Summary

Yield
Servings
Prep time20 minutes

Description

Leave the boxes behind

Ingredients

1cdry milk
1⁄4cshelf stable parmesan cheese or romano cheese
1 1⁄2tdried garlic
1⁄2tonion powder (not onion salt)
1⁄2tground black pepper
4ozcooked and dehydrated pasta
2Tolive oil (2 packets) or butter

Notes

You can find dried cheeses from a number of companies online, that can be used instead of the Parmesan. Use dehydrated cheese, not freeze dried though.

Instructions

Mix all ingredients except for pasta and store in a tightly closed container (plastic bag or tub). Keeps for 4 months, stored away from heat. Long term storage in the refrigerator is a good choice. Makes 5 servings.

Put pasta in a quart freezer bag, 1/4 cup of he dry mix in a small bag and pack with oil.

To use:
Combine 1/4 cup mix with 2 tablespoons melted butter or oil and 1/4 cup water. Toss with cooked pasta.

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