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Good Old Mac n Cheese

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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 minutes
Servings 1
Calories 445kcal


  • 1 tablespoon full cream milk powder Nestle Nido
  • 3 tablespoons freeze-dried Cheddar cheese powdered
  • 1 teaspoon all-purpose flour
  • 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.


  • 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.


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

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