If your favorite part of boxed mac and cheese is that little cheese packet, here’s how to make your own! This Homemade Mac and Cheese Mix is a dry cheddar sauce blend you can keep in a jar. When you’re ready to eat, stir it into hot macaroni with a splash of milk for quick, creamy mac and cheese.
I have always loved making Homemade Macaroni and Cheese from scratch, too, so having a homemade dry mix ready to go is another fun way to enjoy one of my favorite comfort foods!
Ingredients & Substitutions
- Cheddar cheese powder: This gives the mix its cheesy flavor and color. Look for cheddar cheese powder, often sold online or in specialty baking stores.
- Nutritional yeast: Adds a cheesy, savory flavor to the mix. It is often sold in the health food section of grocery stores or online. I recommend keeping it in the recipe for the best flavor.
- Dry milk powder: Helps make the sauce creamy when mixed with milk. Use regular powdered milk, not a prepared liquid milk substitute.
- Butter powder: Adds buttery flavor without needing fresh butter. You can usually find it online or near other powdered ingredients. I would keep this ingredient for the closest flavor to boxed mac and cheese.
- Cornstarch: Helps thicken the cheese sauce so it coats the noodles. No special preparation is needed; just whisk it into the dry mix.
- Mustard powder: Also called ground mustard, this adds a little tang and helps bring out the cheese flavor. It does not make the sauce taste like mustard.
- Onion powder and garlic powder: Add extra flavor to the cheese mix. Both help give the sauce a more savory taste.
- Paprika: Adds a little color and mild flavor. Regular paprika works well here.
- Salt: Adds flavor to the mix. Start with the amount listed, then taste the finished mac and cheese and add more if needed.
- Elbow macaroni: I use dry elbow macaroni for each batch. You can use other small pasta shapes, like shells or small spirals, if you prefer.
- Milk: Helps turn the dry mix into a creamy cheese sauce. Start with ⅓ cup and add more as needed. Whole milk gives the sauce a nice creamy texture, but 2% milk should also work.
FAQs
Can I use this mix with different types of pasta?
Yes! Elbow macaroni is a classic choice, but you can use other small pasta shapes, too. Shells, rotini, and cavatappi are all good options. Or, make your own homemade shaped pasta!
How much mix do I use for one batch of mac and cheese?
Use ½ cup of mix for every 8 ounces of dry elbow macaroni. This recipe makes about 2 cups of mix, enough for four batches.
Can I make the mac and cheese with water instead of milk?
Milk is best for a creamy sauce. I recommend using milk rather than water for the best texture and flavor.
Can I make the sauce thicker or thinner?
Yes! Start with ⅓ cup of milk and add a little more as needed until the sauce reaches the consistency you like.
Can I make this mix ahead of time?
Absolutely! The mix is made ahead of time, so you can have it ready whenever you want homemade mac and cheese.
Can I double the recipe?
Yes! You can easily double or triple the ingredients to make a larger batch. Just store the extra mix in an airtight container.
How To Make Mac and Cheese With Homemade Mix
Once you have the mix ready, making mac and cheese is quick and easy!
- Cook the pasta. Bring a large pot of salted water to a boil. Add 8 ounces of elbow macaroni and cook according to the package directions. Drain well.
- Add the mix. Return the warm pasta to the pot. Add ½ cup of homemade mac and cheese mix and ⅓ cup of milk.
- Stir until creamy. Set the pot over low heat and stir for 1 to 2 minutes, or until the sauce is smooth and creamy.
- Adjust the consistency. Add more milk, a little at a time, until the sauce reaches your desired consistency. You can use up to ½ cup of milk total.
- Serve. Taste and add a little salt if needed. Serve warm!
How To Store Homemade Mac and Cheese Mix
Room Temperature: Store the dry mac and cheese mix in an airtight container or jar in a cool, dry place. Keep it away from heat and moisture. For the best flavor, use it within 3 months.
Once Prepared: Once you make the mac and cheese, store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk to loosen the sauce if needed.
Homemade Mac and Cheese Mix
Ingredients
Homemade Mac and Cheese Mix
- 1 ¼ cups (160 g) cheddar cheese powder
- ¼ cup (15 g) nutritional yeast
- ¼ cup (30 g) dry milk powder
- ¼ cup (20 g) butter powder
- 1 tablespoon cornstarch
- 1 teaspoon mustard powder
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 1 teaspoon salt, plus more to taste
To Make Mac and Cheese (Per Batch)
- 8 ounces dry elbow macaroni
- ½ cup homemade mac and cheese mix
- ⅓ to ½ cup milk
Instructions
Homemade Mac and Cheese Mix
- In a medium bowl, whisk together the cheddar cheese powder, nutritional yeast, dry milk powder, butter powder, cornstarch, mustard powder, onion powder, garlic powder, paprika, and salt until evenly combined.
- Transfer the mixture to a clean, dry, airtight jar or container.
- Store in a cool, dry pantry for up to 3 months. Shake or stir before each use.
To Prepare Mac and Cheese
- Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package directions. Drain and return the noodles to the warm pot.
- Add ½ cup of the homemade mac and cheese mix and ⅓ cup milk.
- Set the pot over low heat. Stir for 1 to 2 minutes, or until the powder dissolves and the sauce is creamy.
- Add more milk, a splash at a time, until the sauce reaches your desired consistency.
- Taste and add more salt, if needed. Serve immediately.
Did you make this recipe?
You can tag me at @iamhomesteader.
