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How to make the best-baked mac and cheese recipe is on today’s post. I really like making this recipe because I can make all of it with food storage. I can also make it with freshly grated cheese. It smells fabulous baking in the oven. You can make it with whole milk or skim milk. You can even make it with different cheeses, fresh or freeze-dried. As I remember, this was a family reunion recipe, so yes, you could feed your large family. It freezes well after baking in smaller containers. This is a great item for school lunches as well if you have a thermos type container to keep it hot.

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When Mark and I raised our daughters, they loved this recipe! I served it with the green beans we had grown, picked, snapped and canned in a pressure canner. My girls still tell me that gardening and canning taught them their work ethic among other things. There is something really awesome about working side by side with your kids producing your own food and preserving it.

Jun 01, 2011  Can You Store Yogurt Long-Term? The only solution for dairy/protein that I can think of in my situation for long-term storage is to dehydrate yogurt, preferably blended with fruit, into a flat roll that could be stored and eaten like a fruit roll-up. I’ve tried dehydrating yogurt once, and it works fine. I just freshly shredded some gruyere and fontina cheese for making gnocchi mac and cheese. I have a ton left over and won't be needing it for now. Any ideas if its best to keep in fridge versus freezer in a ziploc bag and how long will they be fine for in either of those two places?

Baked Mac and Cheese

• 4tablespoonsbutter
• 1/4cupflour
• 1teaspoonof sea salt
• 1/2teaspoonpepper
• 1teaspoondry mustard
• 2-1/2cupswhole milk
• 2-1/2cupsgrated sharp cheese
• 8ouncesVelveeta cheese (cut into pieces)
• 1cupgrated mozzarella cheese
• 16-17Ouncesmacaroni (cooked and drained (al dente)
• plain breadcrumbs

1. Preheat the oven to 375 degrees. In a medium pan, melt the butter and quickly add the flour, salt, pepper, and mustard. Continue stirring with a whisk until the mixture is smooth and blended. Keep stirring, add the milk, then start adding the different cheeses (save 1/2 cup cheddar cheese for the top) and stir until melted. Remove from heat. Add the cooked and drained macaroni and blend until macaroni is covered with cheese. Scoop the mixture into a 9″ by 13″ inch greased pan and sprinkle with the 1/2 cup of cheese you set aside. Sprinkle the breadcrumbs depending on the quantity you desire on top. Bake uncovered for 20-30 minutes or until the casserole starts to bubble.

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