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Alpine Mac & Cheese
Nb persons: 2
Yield:
Preparation time:
Total time:
Source: Backpacking
| 3 tablespoons | flour |
| 2 teaspoons | mustard powder |
| 1/2 teaspoon | salt |
| 1/2 cup | powdered milk |
| 1 tablespoon | parsley |
| 1/2 teaspoon | black pepper |
| 1/3 cup | sun-dried tomatoes |
| 8 ounces (2 cups) | small shell pasta |
| 5 ounces | Swiss cheese |
| 1/4 cup | dry white wine, (optional) |
At home: Combine flour, mustard powder, salt, powdered milk, parsley and pepper in zip-top bag. Combine dried tomatoes and shell pasta in a separate zip-top bag. Pack cheese and wine individually. Note: Swiss cheese does not preserve well, so eat this meal early in the week.
In camp: Cut cheese into small chunks. Bring 3 1/2 cups of water to boil. Add wine to pot, then add pasta and dried tomato. Boil until pasta is slightly tender, stirring occasionally. Stir in dry ingredients, then stir in cheese. Turn off heat and stir until cheese melts. Serves 2.
Nutritional facts per serving (daily value): Calories 789kcal; Protein 38g (76%); Total Fat 24g (36%)(Sat. 14g (70%)); Chol. 70mg (24%); Carb. 105g (35%); Fiber 5g (22%); Sugars 10g; Calcium 664mg (66%); Iron 3mg (19%)
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