Dry Ingredients:
• 2 2/3 cups elbow macaroni
• 2/3 cup cheese powder
• 2 tablespoons instant non-fat dry milk
• 4 teaspoons butter powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon ground mustard (powdered mustard, not prepared OPTIONAL)
• 1/4 teaspoon garlic powder
Instructions:
• Place pasta in clean, wide-mouth quart-size mason jar.
• Place remaining ingredients in small sandwich bag.
• Twist or seal sandwich bag and place on top of dry pasta in jar.
• Place new canning lid on top of jar. Using wide-mouth attachment for a FoodSaver, vacuum seal lid onto jar following instructions from your FoodSaver manual. (You can also insert an oxygen absorber before putting on lid if you’d like.)
• Remove vacuum attachment and put ring on. Tighten by hand, but don’t over tighten.
• Label and date. Be sure to include the instructions from the package for cooking the pasta. Store in cool, dry location.