Allow dehydrated pasta to cool to room temperature before adding to jars.

Be sure and cook the pasta FIRST, rinse and cool, and dehydrate it or it will not work when trying to rehydrate this recipe.

Fill each pint jar to the 1 cup line with dehydrated macaroni.

If using 1 quart jar, add all the dehydrated pasta to the jar.

In a small mixing bowl, add the remaining dry ingredients and stir to combine well.

If using 4 pint jars, add 5 Tbs of the cheese powder mix to each pint jar and then evenly distribute the remainder between the jars.

If using a quart jar, dump the entire batch of cheese powder mix into the jar using a jar funnel.

Gently tap the jar to move the cheese powder down as it will all fit inside a quart jar.

Wipe the top of the jar off with a clean, dry towel.

Add a lid and vacuum seal for shorter term storage, around 6 months.

To increase shelf life storage, add a properly sized oxygen absorbers to the jar, add the lid, and vacuum seal.

The macaroni and cheese should store several years this way!

To prepare a PINT jar, add 1 cup of room temperature or boiling water straight to the jar.

Stir to combine, cover, and allow it to sit until rehydrated, up to 30 minutes.

To speed up the process, bring 1 ¼ cups water to a boil in a small sauce pan, add the pint of dehydrated easy mac, and stir.

Cook on low heat until the pasta is rehydrated, about 5 minutes.

To prepare a QUART jar, dump the jar into a bowl and add 3 cups of water (room temperature or boiling) and do the same as the pint jars.