THRIVE Macaroni & Cheese


No need to get your Macaroni & Cheese from a box! Go for this creamier, tastier version that's made exclusively from food storage.

Prep Time

20 minutes


2 servings
Calculate recipe for Servings

Lindsay Budge


  • 1 1⁄4 c thrive elbow macaroni
  • 1⁄3 c thrive cheese blend
  • 4 T thrive butter powder
  • 1 t thrive powdered milk
  • 1 c water
  • 1⁄2 t thrive iodized salt


* Boil 2 quarts of water and add macaroni noodles. Boil for 10-13 minutes or until macaroni is tender.

* Meanwhile, whisk together the cheese blend, butter powder, powdered milk, water, and salt.

* Drain water from macaroni, then coat in the cheese mixture. Stir and serve warm.


recipe helps

It has been my experience in recipes like this from food storage items that if you make sure the pasta is totally drained that helps, also after reducing the water inthe cheese blend add a touch of dry mustard or real mustard if you have it. Mustard is a very strong taste so go easy and taste along the way. It really does help improve the flavor.

Too watery and salty

I made this recipe from 100% home storage ingredients as listed. The result was inedible.

If you follow this recipe as directed, expect an extremely salty, watery, and overly buttery mess.

I'd recommend reducing the water, eliminating the salt, and reducing the butter powder.

Even if I do everything I suggested, it still turns out "poor" rather than "totally inedible".

I do hope that the Thrive Chefs take another look at this recipe and adjust it. I suspect that there has been a typo, as this recipe is not good as posted.

Good and creamy

I added thrive mushrooms to this and it turned out great!