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Mushroom Mac n Cheese

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Mushroom Mac n Cheese

Course Dinner, Main Course
Cuisine American
Keyword backpacking, no nuts, no shellfish, no tree nuts
Total Time 15 minutes
Servings 1
Calories 517kcal


  • cup pre-cooked and dehydrated pasta
  • 1 handful dried porcini mushrooms
  • ½ teaspoon dried thyme
  • 1 tablespoon full cream milk powder Nestle Nido
  • 3 tablespoons freeze-dried Cheddar cheese powdered
  • 1 teaspoon all-purpose flour
  • Salt to taste
  • 1 teaspoon ghee



  • Combine pasta, mushrooms and thyme in a medium-sized zip lock bag.
  • Mix milk powder, flour and cheese in other bag.
  • Pack ghee separately.


  • Pour Mushroom Mac mixture into a pot. Add in 1/3 cup water, stir well and let soak for 5 minutes.
  • Bring to a boil and season to taste.
  • Reduce heat to low and cook, stirring regularly, until rehydrated.
  • Take the pot off the heat and stir in ghee and cheese sauce mixture.


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 , then stir in sauce mixture and ghee.


Calories: 517kcal | Carbohydrates: 68.6g | Protein: 24.2g | Fat: 17.2g | Sodium: 237mg | Sugar: 0.2g

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