Ultralight High-Calorie Mac&Cheese

The perfect comfort food, this mac&cheese is creamy, rich and made with real (freeze dried) cheddar cheese. When calorie needs are high and space limited in your packs, don’t look further!

Ingredients

Note: This recipe contains affiliate links. You can read my disclosure here.

• 1 cup (250 ml) macaroni
• ¾ cup (175 ml) freeze dried cheddar cheese
• 1 tsp. (5 ml) dried chives
• ¼ cup (60 ml) whole milk powder
• 2 tbsp. (30 ml) parmigiano reggiano, shredded
• 3 tbsp. (45 ml) cooked bacon bits or bacon jerky
• 1 pinch of each: salt, black pepper and cayenne pepper

Equipment

• Stove + fuel
• Pot large enough for 2 liters (8 cups)
• Wooden spoon to mix
• Bowl to eat (you could always eat directly in the pot, no judgement here!)
• Sporks or forks!

Before trip

1. Mix in bag #1: macaroni and freeze dried cheddar cheese
2. Mix in bag #2: whole milk powder, dried chives, parmigiano reggiano, bacon, salt, black pepper and cayenne pepper.

At camp

1. Bring about 1½ cup (375 ml) of water to boil.
2. Add the pasta and freeze dried cheese.
3. Cook until pasta are al dente while mixing occasionally to avoid the cheese to stick to the bottom.
4. Add the content of bag #2.
5. Mix well and enjoy!