‘Italian’ Macaroni Cheese
This recipe adapts well for trips where fresh food might go off. It’s tasty, filling and simple to make. Its also good as vegetarian fare without the sausage. If you have a dehydrator, the onion, peppers, herbs and tomato puree can be cooked together and dried at home and reconstituted on the day. We use a Nalgene bottle, load it in the morning and put in the bottom of the canoe for the rest of the day. If, like me, you don’t like packet cheese sauce you can dry the cheese in the dehydrator, or use a small wax coated cheese which won’t go off if the weather is warm, and make ‘proper’ cheese sauce and amaze your friends. Mattesons sausages are excellent canoe food as they don’t need to be refrigerated and are long life. If you have a Dutch oven this recipe is the sort of thing it excels at, and you will all want the crunchy topping!
Quick cook pasta
1 onion, chopped.
Mattesons Sausage, sliced.
1 – 2 peppers, chopped
Dried Italian herbs
Small tin tomato puree
Cheese sauce mix.
Cook the pasta and drain. Sauté onion and sausage, add all other ingredients, mix well and heat thoroughly. If using a Dutch oven apply top heat and cook for 20 minutes for a crispy topping.