Take the classic mac and cheese up a notch and have a shelf-stable cheesy chili mac ready for weeknight meals, emergency meals, or something you can gift to a new family or elderly person as an easy meal help.
2 ½cupswaterUse only 2 cups if omitting vegetable powder
Place pasta and protein into the bottom of a quart jar or mylar bag
Place dry ingredients into a zip top bag and place on top of pasta mix
Close the jar or bag as desired (vacuum seal, use an O2 absorber or simply close)
Store for 2 years easily, up to 5 years in most cases
Vacuum seal or use an O2 absorber for best results
Heat 3 cups of water to rehydrate the pasta and protein.
Allow pasta to soak while preparing the sauce
Add 2.5 cups of water to dry ingredients
Mix thoroughly and allow to sit an rehydrate while pasta rehydrates
Mix with pasta and serve.
Notes:If using regular pasta, cook it first (you can rehydrate the protein in the same water), drain, then go into the next steps. You can use some of that pasta water to mix the dry ingredients to form your sauce.For ease, you can cook all the ingredients together. The sauce may clump and it may take more time to mix together, but given time, the ingredients will mix properly.