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!