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
DIY FBC Mac n’ Cheese
Ingredients:
- 1 cup dry milk
- ¼ cup shelf-stable parmesan cheese or romano cheese
- 1½ tsp dried granulated garlic
- ½ tsp granulated onion powder (not onion salt)
- ½ tsp ground black pepper
Also take:
- 4 ounces of cooked and dehydrated pasta (freeze-dried or dehydrated)
- 2 T olive oil (or 2 packets) or 2 Tbsp butter
Instructions:
Mix all ingredients except for pasta and store in a tightly closed container (plastic bag or tub). It will keep for 4 months if stored away from heat. Long-term storage in the refrigerator is a good choice. It makes 5 servings.
Put pasta in a quart freezer bag, ¼ cup of the dry mix in a small bag, and pack with oil.
To use:
Combine ¼ cup of the mix with 2 tablespoons of melted butter or oil and ¼ cup of water. Toss with cooked pasta (to cook: cover with near-boiling water, seal tightly, and put in a cozy for 10 to 15 minutes, draining off any water).
Makes 5 batches.
Notes:
You can find dried cheeses from several companies online that can be used instead of Parmesan. Use dehydrated cheese, not freeze-dried, though, in this recipe.