Take an average box of mac & cheese and make it into a satisfying meal. Lots of veggies and chicken add fiber and protein to it.
Sealed and ready to take.
Hiker’s Primavera Pasta
- 1 box white cheddar mac & cheese
- ¼ cup freeze-dried chicken
- ¼ cup freeze-dried peas
- ¼ cup freeze-dried corn
- 2 Tbsp dried diced carrots
- 2 Tbsp freeze-dried tomatoes
- ¼ cup shelf stable Parmesan cheese
- 1 Tbsp dry milk
- 1 tsp dried parsley
- 1 tsp dried basil
- 1 tsp dried garlic
- 1 packet or 1 Tbsp olive oil
In a sandwich or quart freezer bag pack the dry pasta and dried meat/vegetables together.
In a snack size bag, pack the cheese sauce mix, Parmesan cheese, dry milk and herbs.
Pack the oil packet with it.
One Pot Method:
Add 4 cups water to a 2 Liter pot. Bring to a boil, add in the pasta and vegetables. Cook for time indicated on mac and cheese box (ours was 7 minutes, read the various brands to find the lowest time).
Stir often, adjust flame on stove as needed to avoid boil over.
Reserve ¼ cup of the water, drain the rest off carefully.
Add the water back, along with oil and the cheese sauce mix. Stir until creamy.
Serves 2 to 3.
When prepping recipes using freeze-dried ingredients (versus dehydrated) you want to ensure the bag is well sealed. Particularly with freeze-dried meat. If you are making the meal to use that weekend, a plastic bag will work great. If longer, I highly suggest using a FoodVac sealer and precut quart size bags.
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