Gather the ingredients, including elbow macaroni, all-purpose flour, powdered milk, salt, dry mustard powder, paprika, onion powder, garlic powder, and black pepper.
In a mixing bowl, combine 2 cups of elbow macaroni with 1/2 cup of all-purpose flour, 1 cup of powdered milk, 1 tablespoon of salt, 1 teaspoon of dry mustard powder, 1/2 teaspoon of paprika, 1/2 teaspoon of onion powder, 1/2 teaspoon of garlic powder, and 1/4 teaspoon of black pepper. Stir until well combined.
Transfer the dry macaroni and cheese mix to an airtight container or zip-top bag. Label the container with the contents and date of preparation.
Stored in a cool, dry place, the homemade macaroni and cheese mix will last for several months.
When you're ready to make macaroni and cheese, boil 2 cups of water in a saucepan. Add 1 cup of the dry macaroni and cheese mix to the boiling water, stirring constantly.
Reduce the heat to medium-low and simmer the mixture, stirring occasionally, for about 10-12 minutes or until the macaroni is cooked and the sauce has thickened to your desired consistency.
Remove the saucepan from the heat and let the macaroni and cheese stand for a few minutes to thicken further before serving.
For added flavor and texture, consider stirring in shredded cheese, cooked bacon or ham, steamed vegetables, or breadcrumbs before serving.