Recipe of the Week: Mac and Cheese, by B.I.

This is one of the kids favorites (Including the big kids over 40)


  • 1 1/2 cups rotelle pasta
  • 4 tbs butter
  • 1/4 cup flour
  • 3 cups whole milk
  • 1 tsp mustard
  • 3/4 tsp salt
  • 3 tsp Tabasco sauce
  • 1 cup smooth melting shredded cheese (We like pepper jack)
  • 1 1/2 cup shredded sharp cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup croutons
  • 2 tsp chili powder
  • 1/2 tsp ground pepper


  1. Preheat oven to 375 degrees F
  2. In a large saucepan over medium heat, melt 2 tablespoons butter.
  3. Whisk in flour and cook, stirring about a minute.
  4. A little at a time, whisk in milk, mustard, salt, pepper and hot sauce. Bring to a gentle boil, stirring constantly.
  5. Boil one minute, then remove from heat and whisk in cheese until smooth.
  6. Stir in cooked pasta and pour into shallow 2 quart baking dish.
  7. Melt remaining 2 tablespoons butter. Stir in bread crumbs and chili powder. Sprinkle over macaroni mixture.
  8. Bake in preheated oven 30 minutes. Let stand 10 minutes before serving.

Makes about 8 servings

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  1. I really like this one! It can be made with storage food which is key. I feel that all recipes featured here should focus on storage food/ garden raised. After all, we’re Prepper’s!!

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