Mushroom Mac N Cheese

servings: 1, cooking time: 15 min, weight: 120 g / 4.23 oz, cooking gear: one-pot

Category: dehydrated, dinners, high-energy, lightweight, one-pot, pasta

nutrition info:

calories: 517, protein: 24.2 g, carbs: 68.6 g, fat: 17.2 g, sugars: 0.2 g, sodium: 237 mg

you'll need:

2/3 cup pre-cooked and dehydrated whole wheat macaroni
1 handfull dehydrated porcini mushrooms
1/2 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 tablespoon ghee

at home:

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

on the trail:

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.

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.

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