🧀 Canning Mac & Cheese
A Heavenly, Easy Lunch for Kids – Straight from the Pantry
📌 In This Article
🧀 The Mac & Cheese Story
"I'm jumping on the 'look what I did' train and sharing the Mac n' cheese I made for my kids to eat for lunches! It's heavenly and honestly very easy!" 🧀✨
There's nothing quite like a warm, creamy bowl of macaroni and cheese – and when it's canned and ready to go on the shelf, it becomes a lunchtime game-changer. This recipe lets you prepare homemade mac and cheese that your kids can heat and eat in minutes, without any of the preservatives or artificial ingredients found in store-bought versions.
This is considered "rebel canning" because it contains dairy and pasta, which aren't approved by the USDA for canning [citation:8][citation:7]. However, many home canners have successfully used this method for years, and the results are absolutely delicious. Just like you, I wanted something easy and heavenly for my kids' lunches – and this delivers!
💬 Why this works: "This recipe can be considered rebel canning due to all of the ingredients that are put in the jar being unapproved. But it works, and it's delicious!" [citation:8]
⚠️ Important Safety Information
⚠️ Read This Before You Start
This is "rebel canning" – use at your own risk. The USDA does not approve canning pasta or dairy products [citation:7][citation:8]. This recipe has been tested by home canners and works well, but it is not an official USDA recipe.
Key Safety Rules:
- Must use a pressure canner – never water bath
- Use a commercial cheese sauce – Chef-mate or similar canned cheese sauce is recommended for safety [citation:8][citation:9]
- Leave 1 inch headspace – critical for proper sealing
- Process for full time – 20 minutes for pint jars at correct pressure
- Adjust pressure for altitude – see chart below
- Use within 6-12 months – rotate jars for best quality [citation:8]
Always inspect jars before consuming – bulging lids, off odors, or discoloration mean discard immediately.
📈 Altitude Adjustments for Pressure Canning
Dial-Gauge Canner:
- 0-2,000 ft = 11 psi
- 2,001-4,000 ft = 12 psi
- 4,001-6,000 ft = 13 psi
- 6,001-8,000 ft = 14 psi [citation:7]
Weighted-Gauge Canner: 0-1,000 ft = 10 psi; Above 1,000 ft = 15 psi [citation:7]
📦 Ingredients – Makes About 5 Pint Jars
The Simple Ingredients
- 🧀 4 cups cheddar cheese sauce – canned (like Chef-mate) or homemade [citation:8]
- 🥛 4 cups milk or chicken broth – for thinning the sauce [citation:8]
- 🍝 2⅔ cups uncooked elbow macaroni [citation:8]
- 🌿 Optional seasonings: salt, pepper, garlic powder, mustard powder [citation:8]
What Cheese Sauce to Use
- 🥫 Commercial option: Chef-mate Golden Cheddar Cheese Sauce (recommended) [citation:8][citation:9]
- 🧀 Homemade option: Make your own nacho cheese sauce and pressure can it first [citation:8]
💡 Pro tip: "You can make your own or you can buy a big ole whoppin' can of the poison nacho cheese or cheddar cheese sauce. I've done both and, you know, sometimes there's just something about that poison that makes this kinda good." [citation:8]
📝 Step-by-Step Instructions
Step 1 – Prepare Your Equipment
- Wash pint canning jars, lids, and bands in hot, soapy water. Rinse well [citation:8].
- Set aside on a clean towel for filling.
- Prepare your pressure canner according to manufacturer's instructions [citation:8].
💡 Pro Tip
Only fill jars that will fit in your canner and be processed right away. Preparing multiple batches at once and allowing them to sit waiting on the canner produces a gloopy, undesirable end product after canning. [citation:8]
Step 2 – Make the Cheese Sauce
- In a medium stock pot, add the cheddar cheese sauce and milk or chicken broth [citation:8].
- Whisk to combine.
- Add spices and seasonings you prefer to the sauce and stir to combine.
- Place over medium-low heat, and while stirring pretty constantly, heat until hot. Do not boil – it can scorch easily [citation:8].
- Taste your cheese sauce and make sure it is seasoned appropriately to your liking. Err on the side of a little heavy since the pasta will be cooking in the jar and will take on some of those spices and mellow them out [citation:8].
⚠️ Important: "You can also opt to add the spices after you open the jar, which is what I choose to do, because I found the spices were mellowing so much with processing I was adding more anyway and it seemed silly to season it multiple times." [citation:8]
Step 3 – Fill the Jars
- Into each clean pint jar, measure out and add ⅔ cup UNCOOKED macaroni pasta [citation:8].
- Ladle over hot cheese sauce to 1 inch headspace [citation:8].
- Remove air bubbles with a non-metallic utensil and add more cheese sauce if needed [citation:8].
- Wipe rims thoroughly with a clean cloth and add lids and secure with screw bands [citation:8].
💡 Pro tip: "The macaroni cooks in the jar during processing, so don't cook it first!" [citation:8]
Step 4 – Pressure Can
- Place jars of hot pasta and cheese in your pressure canner [citation:8].
- Process pint jars for 20 minutes at your elevation's recommended weight for low-acid food [citation:8][citation:7].
- Once processing time is complete, allow canner to completely depressurize before removing jars [citation:8].
Step 5 – Cool and Store
- Remove jars to a heat-proof surface lined with a clean towel [citation:8].
- Cool undisturbed for 18-24 hours [citation:8].
- Once cooled, remove bands, test seals, wash jars, label, and store in a cool, dark place [citation:8].
- Rotate jars out every 6-12 months for best flavor and freshness [citation:8].
🍽️ Serving Ideas
- 🔥 Quick Lunch: Dump contents of jar into a saucepan and heat until heated through while stirring [citation:8].
- 🧀 Baked Mac & Cheese: Dump contents into a prepared baking dish, top with bread crumbs tossed with butter, and bake at 375°F for about 25 minutes until edges are bubbling and top is golden [citation:8].
- 🍅 Add Mix-ins: Stir in cooked bacon, ham, or vegetables when reheating.
- 🧂 Season at Serving: Add extra salt, pepper, or hot sauce to taste.
💡 Pro tip: "Dump contents of jar into a prepared baking dish, top with bread crumbs tossed with butter, and bake at 375F for about 25 minutes until edges are bubbling and top is golden. Eat!" [citation:8]
❓ Frequently Asked Questions
❓ Is this safe to can?
This is "rebel canning" – the USDA doesn't approve canning pasta or dairy. Use at your own risk [citation:7][citation:8].
❓ Can I use homemade cheese sauce?
Yes – but it's recommended to can the cheese sauce separately first, then use it for this recipe [citation:8].
❓ Why do I need to use uncooked pasta?
The pasta cooks in the jar during processing – pre-cooked pasta becomes mushy [citation:8].
❓ How long does canned mac and cheese last?
Rotate out every 6-12 months for best quality, though it can last longer [citation:8].
❓ Can I use a water bath canner?
No – this MUST be pressure canned because it contains dairy and pasta [citation:7].
❓ Why is my mac and cheese watery?
Make sure you're using the right amount of pasta and sauce. The pasta absorbs liquid during processing [citation:8].
❓ Can I add other cheeses?
You can experiment, but cheddar sauce is the most reliable [citation:8].
❓ What if my jars don't seal?
Refrigerate unsealed jars and use within 3-4 days [citation:8].
❓ Can I double this recipe?
Yes – but process in batches and don't let filled jars sit before processing [citation:8].
❓ What are signs of spoilage?
Bulging lids, off odors, cloudy liquid, or discoloration – discard immediately.
📄 Printable Recipe Card
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║ CANNED MAC & CHEESE ║
║ A Heavenly, Easy Lunch for Kids – Straight from the Pantry ║
╚═══════════════════════════════════════════════════════════════════════╝
YIELD: ~5 pint jars | PROCESS: 20 min pressure canner
INGREDIENTS:
- 4 cups cheddar cheese sauce (canned or homemade)
- 4 cups milk or chicken broth
- 2⅔ cups uncooked elbow macaroni
- Optional seasonings: salt, pepper, garlic powder, mustard powder
INSTRUCTIONS:
1. Wash pint jars, lids, and bands. Keep hot.
2. In a pot, combine cheese sauce and milk/broth. Heat until hot (do not boil).
3. Add ⅔ cup uncooked macaroni to each pint jar.
4. Ladle hot cheese sauce over pasta to 1" headspace.
5. Remove bubbles, wipe rims, apply lids (fingertip-tight).
6. Pressure can at 10-11 psi for 20 minutes (pints).
7. Let pressure drop naturally.
8. Cool 18-24 hours. Check seals.
STORAGE: 6-12 months (cool, dark place).
"I'm jumping on the 'look what I did' train and sharing the Mac n' cheese I made for my kids to eat for lunches! It's heavenly and honestly very easy!" 🧀✨
⚠️ This is rebel canning. Use at your own risk.
© CanningRebels — Canning Mac & Cheese | A Heavenly, Easy Lunch for Kids
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