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.
- 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
- 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.
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.
Sodium: 179mg | Sugar: 5.6g | Calories: 445kcal | Fat: 20.6g | Protein: 15.9g | Carbohydrates: 48.4g