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Good Old Mac n Cheese

There are lots of Mac n Cheese versions available now on the web. But I’ve tried to develop recipe that would be suitable for prolonged backpacking trips and thru-hikes. I wanted it is lightweight, tasty, quick and easy-to-cook, preferably in one pot, and with long shelf live. I wanted to use also as more natural, non-harmful ingredients as possible.To minimize the cooking time on the trail, I cooked the pasta in advance and then dehydrated it. For sauce I used whole milk powder (Nido), ghee, flour and freeze dried Cheddar cheese that has been ground in a coffee grinder into a powder. As a result, I’ve got silky smooth Macaroni and Cheese.

Cook Time 10

Servings

Calories 445kcal

Ingredients

1 tablespoon full cream milk powder Nestle Nido
3 tablespoons freeze-dried Cheddar cheese powdered
1 teaspoon all-purpose flour
⅔ cup pre-cooked and dehydrated pasta
Salt to taste
1 tablespoon ghee

Instructions

AT HOME

Mix milk powder, cheese and flour in a small-sized zip lock bag.
Pack the remaining ingredients separately.

ON THE TRAIL

Pour pasta into a pot; add in 1/3 cup water.
Bring to a boil and season to taste.
Reduce heat to medium and cook, stirring regularly, for about 5 minutes, or until rehydrated.
Take the pot off the heat.
Stir in milk and cheese sauce powder from the bag.
Add ghee and mix well until it melts.

Notes

You can make this recipe also with regular, non-dehydrated macaroni too. Just cook them in salted, boiling water according to package instructions. Drain the water off reserving about ¼ cup for sauce, then follow original recipe.

Nutrition

Good Old Mac n Cheese