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| I always doctor up mac and cheese by adding other cheese blends and it always get some cut up link sausage of whatever I have around at the time.
"Fixed fortifications are monuments to mans stupidity" - George S. Patton
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| Is that instant Mac-Cheese?
I am always looking for new easy-prep dishes to take when back-packing. |
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I Deal In Lead
| quote: Originally posted by Graniteguy:
Is that instant Mac-Cheese?
I am always looking for new easy-prep dishes to take when back-packing.
It's add water and heat, so yes it's pretty close to instant. |
| | | Posts: 10626 | Location: Gilbert Arizona | Registered: March 21, 2013 | 
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Now in Florida
| Grown up mac-n-cheese should have crab or lobster in it and possibly a little black truffle. |
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| I like the Bear Creek stuff. I sometimes add ham, chicken or sausage to it to jazz it up.
End of Earth: 2 Miles
Upper Peninsula: 4 Miles
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always with a hat or sunscreen
| I too like Bear Creek soup mixes. Their cream of potato makes a decent New England clam chowder when you add the right things. As for mac 'n cheese, I'm a do it from scratch guy: https://sigforum.com/eve/forums...130048974#1130048974
Certifiable member of the gun toting, septuagenarian, bucket list workin', crazed retiree, bald is beautiful club!
USN (RET), COTEP #192
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| | | Posts: 16625 | Location: Black Hills of South Dakota | Registered: June 20, 2010 |
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Fighting the good fight
| quote: Originally posted by bald1:
I too like Bear Creek soup mixes.
Bear Creek's rehydrated soups are decent, if eaten immediately after preparation. (Though nowhere near as good as made from scratch.) If allowed to cool, or especially if you want to store leftovers and reheat them later, they don't work very well. A side effect of them being corn starch based. |
| | | Posts: 33568 | Location: Northwest Arkansas | Registered: January 06, 2008 |
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