Planning a road trip with the littles this year? Enjoy the irresistible goodness of macaroni and cheese wherever life takes you with our freeze-dried version. This crispy, gooey, and creamy delight is perfect for those on-the-go moments when you need a quick and satisfying meal. If you are late for soccer or half way to Yellowstone park with a hungry child, this recipe is a life saver. Here's how to whip up this freeze-dried marvel:
Ingredients:
For the Topping:
- 2 tbsp. unsalted butter
- 2 tbsp. extra-virgin olive oil
- 2 cups panko
- 2 large garlic cloves, finely chopped
- 2 oz. finely grated Parmesan (about ½ cup)
- ½ tsp. Diamond Crystal or ¼ tsp. plus ⅛ tsp. Morton kosher salt
For the Macaroni and Sauce:
- 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more
- 1 lb. dried elbow macaroni
- ½ cup (1 stick) unsalted butter, plus more for baking dish
- 6 tbsp. all-purpose flour
- 4 cups whole milk
- ¾ cup heavy cream
- ½ tsp. ground white pepper
- 1½ tbsp. mustard powder
- 16 oz. coarsely grated extra-sharp cheddar cheese (about 6 cups)
- 2 oz. grated Parmesan (about ½ cup)
Instructions:
For the Topping:
- Melt 2 tbsp. unsalted butter in a large skillet over medium heat.
- Add 2 tbsp. extra-virgin olive oil, stirring until butter foam subsides.
- Add 2 cups panko and 2 large garlic cloves, finely chopped; cook until crumbs are golden brown, 4–6 minutes.
- Transfer crumbs to a medium bowl, stir in 2 oz. finely grated Parmesan and salt, and set aside.
For the Macaroni and Sauce:
- Bring a large pot of salted water to a boil. Add 1 lb. dried elbow macaroni and cook until just al dente. Drain par-cooked macaroni and set aside (do not rinse).
- Preheat oven to 400°F and grease a 13x9” baking dish with unsalted butter.
- Melt ½ cup (1 stick) unsalted butter in a large pot over medium-low heat. Sprinkle 6 tbsp. all-purpose flour over butter, whisking to incorporate and make a roux.
- Cook, stirring constantly, until roux is light golden, about 4 minutes.
- Gradually pour in 4 cups whole milk and ¾ cup heavy cream, whisking constantly to make a béchamel sauce.
- Bring sauce to a low boil, whisking constantly. Reduce to a simmer, whisking occasionally, and cook until béchamel sauce is thick.
- Add salt, ground white pepper, and mustard powder. Add grated extra-sharp cheddar cheese and grated Parmesan in three batches, whisking until each addition is melted.
- Remove from heat.
- Add drained macaroni to pot with cheese sauce and stir well to coat.
- Transfer macaroni mixture to prepared baking dish and sprinkle panko topping evenly over macaroni.
- Bake until golden and bubbling, 18–22 minutes. Let baked mac and cheese cool for 15 minutes before serving.
Enjoy the convenience of a classic macaroni and cheese that's freeze-dried for your on-the-go adventures!
FREEZE-DRYING INSTRUCTIONS
- Spread evenly on trays lined with silicone mats. Or use a small cookie scoop to make dollops. Make note of the weight of the trays with food.
- Process according to freeze-dryer instructions.
- When finished freeze-drying, note the weight of the trays. The difference in weight of the trays before and after freeze-drying is the recommended amount of water needed to reconstitute.
TO RECONSTITUTE
Add recommended amount of hot water. Stir and let sit a few minutes until fully reconstituted. More, or less, than the recommended amount of water can be added to get the desired consistency.
