Cook macaroni according to package directions. Melt butter and stir in flour to make a roux. Stir in milk, stir constantly until the mixture thickens. Continue stiring while melting the cheese. Butter or oil casserole dish and mix noodles with cheese sauce. Bake at 180˚C for 20 minutes. Melissa makes this in a 23x33cm casserole dish, which is roughly tripling this recipe.
Rehydrating Macaroni and Cheese:
Step 1: Preheat your oven to 180˚C.
Step 2: Place your freeze-dried meal in an oven safe container. Gradually add water until the pasta is resting in water, but not submerged. (If necessary, you can always add more water later.)
Step 3: Cover with aluminum foil. This allows the food to steam and will result in better rehydration and your food will reconstitute much better.
Step 4: Place your covered pasta in the oven for approximately 15 minutes.
Step 5: Remove the foil and stir. If pasta is not completely reconstituted, replace the foil and put it back in the oven. (You may find that you need to add more water on this step.)
Step 6: Once you have ensured the pasta is completely reconstituted, remove the cover from your dish and enjoy.
You can also rehydrate pasta in a microwave safe container using similar principles as above, eliminating the aluminum foil. Simply add water, place in microwave, and heat and stir, cover the meal with a lid or saran wrap and allow the steam generated to rehydrate the pasta fully. Re-heat or add more water as necessary until the meal is fully rehydrated.
In an emergency situation where you may not have the use of a stove or microwave, simply add boiling water (can be done directly in a Mylar bag). Close the bag or cover the meal with a lid and allow the steam generated to rehydrate the pasta fully. Add more water, as necessary, until the meal is fully rehydrated.
Enjoy!