This quickly pulls together using a few simple items and is cooked using the one pot method. I used Simply Organic’s mac & cheese, though any brand would work (and yes, you can use regular if you like – I avoid non-organic ones as they often have artificial dyes added to make it orange.) Other good brands include Annie’s and Kraft.
- 1 6-ounce box organic mac & cheese
- 1/3 cup freeze dried green beans
- ¼ cup shelf stable Parmesan cheese
- 2 Tbsp dry milk
- 1 tsp dried chives
- ¼ tsp diced dried garlic
- ¼ tsp ground black pepper
- 1 packet olive/canola oil blend
- 1 5-ounce can chicken
Directions at home:
Pack the dry pasta and green beans in sandwich bag. Mark the cooking time on the bag from the pasta box.
Pack the cheese sauce powder, dry milk, Parmesan and spices into a snack bag. Also pack the oil and chicken containers.
Directions for trail:
Bring a quart of water to boil in a 2L non stick pot. Add in the pasta/beans and cook for time marked.
Drain off remaining water, holding back 1/4 cup water for the sauce. Add in the oil, chicken with broth and the dry ingredients. Mix to blend well. Turn your stove back on to low and cook the pasta dish till the sauce is bubbling and thickened.
And the video: