DIY FBC Mac n’ Cheese

DIY FBC Mac n’ Cheese

With a little effort, you can leave behind the “blue box” and make your own Mac and Cheese, which is quick to prep in camp.
We returned to this recipe and updated it so you can make a single batch without storing multiple bags of cheese sauce powder. We also updated the pasta method for freeze-dried and dehydrated pasta (and included links on how to do both!)

DIY FBC Mac n’ Cheese

Ingredients:
  • 1 cup dry milk
  • ¼ cup shelf-stable parmesan cheese or romano cheese (Kraft/green can)
  • 1½ tsp dried granulated garlic
  • ½ tsp granulated onion (not onion salt)
  • ½ tsp ground black pepper

Also take:

Instructions:

Mix all ingredients except for pasta and store in a tightly closed container (plastic bag or tub). The sauce mix will be kept for four months if stored away from heat. Long-term storage in the refrigerator is a good choice. It makes five servings.

Put pasta in a quart freezer bag, ¼ cup of the dry mix in a small snack-size bag, and pack with the oil.

To use:

Combine ¼ cup of the mix with two tablespoons of melted butter or oil and ¼ cup of water. Let sit to hydrate.

To cook: Place the freezer bag in an FBC cozy, cover the pasta with boiled water, seal tightly, and put in a cozy for 10 to 15 minutes, draining off any remaining water.

Add in the sauce and toss to combine.

Makes five batches of sauce mix.
In this version, we used butter powder to lower the meal’s weight and make it fully shelf-stable. If you want extra calories, add in a Tablespoon or 1 packet of olive oil.

Single Serving DIY FBC Mac n’ Cheese

Ingredients:
  • ¼ cup dry milk
  • 2 Tbsp shelf-stable Parmesan cheese (Kraft/green can type)
  • 1 Tbsp butter powder
  • 1 tsp granulated garlic
  • ¼ tsp granulated onion
  • 1/8 tsp ground black pepper
Also Take:
Directions:

Add ¼ cup water to the dry sauce mix and stir well to combine.

To cook: Place the freezer bag in an FBC cozy, cover the pasta with boiled water, seal tightly, and put in a cozy for 10 to 15 minutes, draining off any water remaining.

Add in the sauce and toss to combine.

~Serves 1.

Notes:
You can find dried cheeses from several companies online, such as dried cheddar, that can be used instead of Parmesan. In this recipe, though, use dehydrated cheese, not freeze-dried.