Camping Mac and Cheese Recipe (Cheese Powder Mac and Cheese)

Camping Mac and Cheese Recipe (Cheese Powder Mac and Cheese)

This recipe will blow you away! You'd never guess that this rich, creamy mac and cheese is made with only cheese powder and other shelf-stable ingredients. It's perfect for camping (or for stocking your pantry), and it whips up in just 20 minutes!

Course Side Dish

Cuisine American

Keyword Campfire Mac and Cheese, Camping Mac and Cheese, Cheese Powder Mac and Cheese, Dutch Oven Mac and Cheese

Prep Time 5

Cook Time 15

Other Time: 10

Servings servings

Calories 320kcal

Author Faith Gorsky

Ingredients

Dry Mac and Cheese Sauce Mix:

1 cup white cheddar cheese powder
1/3 cup whole milk powder or 1/2 cup reduced-fat milk powder or nonfat milk powder
1/4 cup butter powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon mustard powder
1/4 teaspoon salt
1/8 teaspoon cayenne pepper optional

When You Want to Cook the Mac and Cheese:

8 ounces small pasta such as elbows, shells, bowties, etc. (I used vesuviotti)
4 cups water

Optional Ingredients:

2 ounces cheddar cheese shredded
1 tablespoon minced fresh parsley

US Customary - Metric

Instructions

For the Dry Mac and Cheese Sauce Mix:

Add all ingredients to a jar or zip-top plastic bag. Cover the jar or seal the bag, and shake to combine. Label the outside with the date and contents.

To Make the Mac and Cheese:

Add the pasta and water to a medium pot. Bring to a boil, then turn the heat down slightly so it doesn’t boil over and cook for 8 to 12 minutes, stirring occasionally. At this point, the water level should be just under the top of the pasta.
Stir in the dry mac and cheese mix, and cook until the sauce is thickened and the pasta is fully tender, about 4 to 6 minutes more.
Remove from the heat. If you’re using the optional shredded cheddar, sprinkle it evenly across the top. Cover the pot and let it sit for 10 minutes to thicken (do this even if you don’t add the cheddar topping).
Serve garnished with fresh parsley if desired.

Notes

Storage: The dry mac and cheese mix will stay good for as long as all the ingredients in it are good. Check the expiration dates on the packages so you know, and be sure to label the mix. Store it in a cool, dry place at room temperature, such as the pantry. I like to add the pasta to a gallon-sized zip-top plastic bag and keep the dry mix in smaller zip-top bag right in the same bag with the pasta, so I when I cook it the only other ingredient I need is water.
Cooking Time: Note that the exact time it takes to cook the pasta will vary slightly based on the pasta you use.

Nutrition