Jake's Recipes

Homemade Mac N Cheese Dry Mix

A pantry jar of cheddar cheese powder, nutritional yeast, and spices that stands in for boxed mac and cheese. Whisk the mix into any drained pasta with a splash of water or milk for a creamy sauce in minutes.

pantry make-ahead pasta mix shelf-stable vegetarian
Recipe from Treasured Craft Kitchen
No photo here yet. See photos at the original recipe ↗

Quick facts

Yield
1 pint jar (32 tablespoons)
Servings
1 pint jar (32 tablespoons); about 10–11 uses at 3 tbsp each
Prep
5 minutes
Total
5 minutes

Heads up

  • Source recipe card lists Diet as Dairy-Free, but the mix includes dry milk powder and butter powder (dairy). Cheddar cheese powder is also typically dairy.
  • Blog body says one batch makes about 12 servings; the card yield is 32 tablespoons at 3 tbsp per use (~10–11 uses). Using the card yield.
  • Source step text has a typo: "Mix until until creamy." Reworded without the double "until."
  • Gluten-Free and Dairy-Free claims depend on the powder brands and the pasta chosen; not independently verified.

Ingredients

Dry mix (1 pint jar)

  • 1 cup cheddar cheese powder
  • 1/2 cup nutritional yeast
  • 1/4 cup dry milk powder
  • 1/4 cup butter powder
  • 1 tbsp cornstarch
  • 1 tsp mustard powder
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp salt

To make one batch of mac and cheese

  • 8 oz pasta (macaroni for example; any shape or type works)
  • 3 tbsp mac n cheese dry mix (from the jar above)
  • 3 tbsp water or milk (up to 3 tbsp; add one tbsp at a time until creamy)

Steps

Make the dry mix

  1. Add every dry ingredient to a pint jar.
  2. Seal the jar, shake until evenly blended, and label it.
  3. Store in a cool, dark place.

Make mac and cheese

  1. Cook 8 oz pasta (macaroni works) as the package directs, then drain. Stir in 3 tbsp of the dry mix, then add up to 3 tbsp water or milk one tablespoon at a time, mixing until creamy.

Notes

  • Turn it into a fuller plate by stirring in cooked protein or vegetables at the end.
  • In a sealed jar kept cool, dark, and dry, flavor holds for about 6 months; moisture leads to clumping and spoilage.
  • Always scoop with a dry spoon.
  • Any noodle works: protein pasta, veggie noodles, gluten-free pasta, or whatever is on hand.

Credit

This recipe comes from Treasured Craft Kitchen by Michelle Finethy. Ingredients and amounts match the original recipe card; the summary and steps are in our own words. Visit the original for the full post and photos.

Recipe from Treasured Craft Kitchen ↗

Added 2026-11-09