Get full access to Outside Learn, our online education hub featuring in-depth fitness, nutrition, and adventure courses and more than 2,000 instructional videos when you sign up for Outside+ Sign up for Outside+ today.
1 pound pasta
1 cup or more (depending on preference) sharp cheddar cheese, diced
4 tablespoons dried milk
3–4 tablespoons butter or margarine
Red pepper flakes to taste
Garlic powder, salt, and pepper to taste
At home Put butter in a hard container and place dried milk, pepper flakes, garlic, salt, and pepper in separate zip-top bags.
In camp Boil water and add pasta; cook until done (about eight to 12 minutes). Stir occasionally to keep the noodles from sticking. Meanwhile, rehydrate dried milk following package directions (add enough water to give it the consistency of milk). Once the pasta is done, remove it from heat. Drain water, leaving an inch or so in the bottom of the pot. Add milk, red pepper flakes, and garlic powder, and stir to coat pasta. For a creamier mac, use more milk. Mix in cheese and butter. Return pot to stove, and heat slowly, stirring constantly until cheese melts. Add salt and pepper to taste. Serves 3.