Kale Mac and Cheese
Kale Mac and Cheese
servings: 1
|
calories: 502
|
cooking time: 15 min
|
weight: 130 gr /
oz
Category: dehydrated, dinners, high-energy, lightweight, one-pot, pasta, vegetarian
nutrition info:
calories: 502, protein: 18 g, carbs: 85 g, fat: 11.1 g, sugars: 3 g, sodium: 199 mg
you'll need:
1 tablespoon full cream milk powder (Nestle Nido)
2 tablespoons freeze-dried Mozarella cheese, powdered
1 tablespoon kale powder
1 1/2 pre-cooked and dehydrated pasta shells
Salt, to taste
1 tablespoon ghee
2 tablespoons freeze-dried Mozarella cheese, powdered
1 tablespoon kale powder
1 1/2 pre-cooked and dehydrated pasta shells
Salt, to taste
1 tablespoon ghee
at home:
Mix milk powder, cheese and kale powder in a small-sized zip lock bag.
Pack the remaining ingredients separately.
on the trail:
Pour pasta into a pot; add in 1 cup water.
Bring to a boil and season to taste.
Reduce heat to medium and cook, stirring regularly, for about 5-10 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.
Enjoy!
Note: 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.
I have a question – I am going to make ten servings of the kale Mac and cheese, I won’t have dehydrated pasta, I’ll cook it at the campsite. Should I multiply the added water by 10, so instead of 1/4 cup it will be 2 1/2 cups?
–
If you will use regular pasta, just cook it as usual then drain the water off, reserving enough water to rehydrate other ingredients. Then stir in the sauce mixture.