Food Storage Mac 'N Cheese from WSU/Puck canned cheeses.

Jar of Puck cream cheese
http://ift.tt/2Dh0ARX
Can WSU Cougar Gold/Cheddar cheese
Can WSU Viking Hot Pepper/Crimson Fire cheese
http://ift.tt/2C7t7Kz
1 lb elbow macaroni (preferably whole-grain)
3 T Butter (Red Feather canned)
2 T Flour (preferably white whole-wheat)
3 c Milk (whole milk made from nonfat milk powder and butter)
Seasoning: any or all of salt, pepper, paprika, onion, mustard to taste and optional ground annatto if you want it orange, or just use 1 packet Sazon seasoning with/without annatto.

Make a white sauce by lightly browning 2 T flour in 3 T butter and slowly whisking in 3 c milk. Stir in an 8-oz jar of Puck cream cheese until melted. Season to taste (see above). Pour over cooked macaroni and stir just to combine. Mix in 8-oz shredded Cougar Gold and 8 oz shredded Viking Hot Pepper cheese (or canned WSU cheese combo of your choice). Put in greased 9x13 casserole. Top with breadcrumbs if desired, 1/2 c tossed with 1 T melted butter, and bake at 350ºF for 20 minutes.

Now you've opened the cans, you will naturally have to eat the rest of the WSU cheeses that you didn't use for this. It's a terrible job, but someone has to do it.
(You can, of course, also make this with an 8-oz package of supermarket cream cheese, 8 oz shredded extra-sharp cheddar, and 8 oz shredded Pepper Jack.)

Sliced chorizo is a nice optional addition to this. Add a side of canned diced tomatoes with lots of added freeze-dried/dehydrated green peppers, onions, and corn and call it dinner.

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Food Storage Mac 'N Cheese from WSU/Puck canned cheeses.