Mac and “Cheese” with Beans, Veggies, and a Kick!

Mac and cheese without the cheese!? Count us in! This is a thick and creamy macaroni that’s packed with veggies and beans. It’ll fill you up with calories, nutrients, and of course, protein.

Ingredients (Serves 1, 650 calories):

• ½ cup (2 oz) macaroni noodles (6-7 minute cook time)
• ⅓ cup dehydrated canned pinto beans
• ⅓ cup dehydrated veggies, including cherry tomatoes, onions, kale, and carrots
• 2 Tablespoons powdered oat milk
• 2 Tablespoons nutritional yeast
• 1 Tablespoon flour
• 1 teaspoon vegetable bouillon
• ¼ teaspoon garlic powder
• ¼ teaspoon paprika
• ¼ teaspoon turmeric (for color)
• ⅛ teaspoon cayenne pepper (optional but yummy if you like a kick)
• 1⅓ cups water to rehydrate

Before the Trail:

Dehydrating:

• Rinse canned beans and dehydrate at 135°F until they are crispy (~8+ hours).
• For the veggies: Cut fresh onions into 1/2″ pieces. Chop Kale into 1″ squares. Chop cherry tomatoes into quarters. Julienne carrots. Dehydrate veggies separately at 135°F until they are crispy (~8+ hours).

Assembly:

• Put powdered oat milk, nutritional yeast, and flour in a small, light bag (e.g. a fold-over sandwich bag) and seal or tie shut.
• Put pasta, beans, veggies, bouillon, garlic, paprika, turmeric, cayenne pepper, and the small bag of powders in a sealable bag (e.g. a Ziploc).

On the Trail:

• Set the small bag aside. Combine water and other dry ingredients in a pot.
• Cover and bring to a boil on high heat. Stir occasionally. 
• Lower heat to a simmer. Simmer covered for two minutes (it will still look watery and uncooked).
• Remove from heat, add contents of small bag, mix thoroughly, then cover and let sit for 10 minutes, until all of the water is absorbed.