Mushroom Mac N Cheese
Mushroom Mac N Cheese
servings: 1
|
calories: 445
|
cooking time: 15 min
|
weight: 120 gr /
oz
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 pasta
1 handful dried 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 teaspoon ghee
1 handful dried 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 teaspoon ghee
at home:
Combine pasta, mushrooms and thyme in a medium-sized zip lock bag.
Mix 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 , then stir in sauce mixture and ghee.
Okay, so I want to vacuum seal the meal. Should I vacuum seal the powders too? Or can I just throw the powder in a small Mylar bag and just vacuum seal the whole meal together?
Depends on how long you are planning to store it. You can vacuum-seal the meal and powders put separately in a small Mylar or zip-lock bags right before your trip.