Macaroni and Cheese Recipes

For these macaroni and cheese recipes, I recommend borrowing the cheese powder and macaroni from Annie’s Homegrown or Back to Nature brands. These brands contain no artificial ingredients and the cheese powder rehydrates into a nice cheesy sauce. You will use one third of the cheese power and almost half of the macaroni from the package for these recipes. I usually assemble several meals at one time using the contents from several boxes. Nothing goes to waste.

To learn more about dehydrating meat and vegetables for these macaroni and cheese recipes, review the dehydrating meat and dehydrating vegetables pages.

Ham and Cheese Macaroni

Ingredients:

• ¼ cup deli ham, dried
• ¼ cup mixed vegetables, dried (corn, carrots, peas, and green beans)
• ½ cup macaroni
• 1 Tbl + 1 tsp cheddar cheese powder
• 1 Tbl powdered milk
• 1 cup water

At Home:

Combine ham, vegetables, and macaroni in a 4 x 6 plastic bag.

Combine cheese powder and instant dry milk in a 2 X 3 plastic bag. Enclose the smaller bag in the larger bag and seal.
On the Trail:

Add all ingredients except the cheese/milk mix to your pot with one cup water. Allow contents to rehydrate for five minutes.

Light stove, bring to a boil, and continue cooking with the lid on at medium to high heat for two minutes.

Quickly stir in cheese/milk mix, put the lid back on, and place pot into insulating cozy. Wait ten minutes for the meal to continue rehydrating and cooking inside the cozy.

Kickin’ Veggie Macaroni and Cheese

Ingredients:

• ¼ cup dried cherry tomato slices
• ¼ cup dried mixed peppers, onions, mushrooms
• 2 slices dried jalepeno peppers
• Pinch red pepper
• ½ cup macaroni
• 1 Tbl + 1 tsp cheddar cheese powder
• 1 Tbl powdered milk
• ½ tsp taco seasoning
• 1 cup water

At Home:

Combine vegetables, macaroni, and red pepper in a 4 x 6 plastic bag.
Combine cheese powder, instant dry milk, and taco powder in a 2 X 3 zip style plastic bag. Enclose the smaller bag in the larger bag and seal.

On the Trail:

Add all ingredients except the cheese/milk/taco powder mix to your pot with one cup water. Allow contents to rehydrate for five minutes.

Light stove, bring to a boil, and continue cooking with the lid on at medium to high heat for two minutes.

Quickly stir in cheese/milk/taco powder mix, put the lid back on, and place pot into insulating cozy. Wait ten minutes for the meal to continue rehydrating and cooking inside the cozy.

Beefy Macaroni and Cheese

Ingredients:

• ¼ cup ground beef, dried
• ¼ cup mixed vegetables, dried (bell peppers, tomatoes, onions, mushrooms)
• ½ cup macaroni
• 1 Tbl + 1 tsp cheddar cheese powder
• 1 Tbl powdered milk
• 1¼ cup water

Kickin' Option:

Add two slices of dried jalepeno pepper, pinch of red pepper, and a half teaspoon of taco seasoning

At Home:

Combine ground beef, vegetables, and macaroni in a 4 x 6 plastic bag.

Combine cheese powder and instant dry milk in a 2 X 3 plastic bag.

Enclose the smaller cheese bag in the larger bag and seal.
On the Trail:

Add all ingredients except the cheese/milk mix to your pot with one and a quarter cup water. This recipe needs a little more water than the other mac recipes. Allow contents to rehydrate for five minutes.

Light stove, bring to a boil, and continue cooking with the lid on at medium to high heat for two minutes.

Quickly stir in contents of the cheese/milk mix, put the lid back on, and place pot into insulating cozy. Wait ten minutes for the meal to continue rehydrating and cooking inside the cozy.

If you like these Macaroni and Cheese Recipes, try my Chili Mac recipe.

Return to backpacking recipes for supper.