Comforting macaroni and cheese are combined with chicken and spicy seasoning for a kick of heat in this Buffalo Chicken Mac and Cheese for backpacking. Mini peppers, carrots, and green onions add color and flavor, so you will be fueled for your next outdoor adventure.
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I created the meals on my website for my boyfriend and his buddies for their many hunting trips. I’ve learned over the years that they like spicy foods so I was not surprised when they asked me to develop a buffalo chicken mac and cheese recipe. I already had a basic dehydrated macaroni and cheese recipe so it wasn’t difficult to adjust it to make it spicy.
Buffalo Chicken Mac and Cheese has now become one of the favorites of my boyfriend and his buddies. I hope you enjoy it as much as they do. Please remember to rate the recipe if you enjoyed it!
Ingredients and Variations for Buffalo Chicken Mac and Cheese
- Dehydrated elbow pasta: Elbow pasta* was used to create the meal since that is common for macaroni and cheese. Any shape noodle can be used, but the dehydrated quantity may vary based on the shape.
- Dehydrated canned chicken: This is the chicken* in “buffalo chicken”. Adds protein to the meal.
- Cheddar cheese powder: This is the cheese in macaroni and cheese. Both yellow cheddar* and white cheddar* power work great. Have another favorite powdered cheese flavor, feel free to experiment with the flavor by using it!
- Whole milk powder*: Gives a creaminess and helps to create the sauce. Also adds extra calories to the meal which are necessary to replenish those burned on the trail.
- Powdered butter*: Contributes to the flavor.
- Sriracha seasoning*: Adds the touch of heat to make the meal “Buffalo”. Have another favorite powdered buffalo seasoning*, feel free to use that instead.
- Dehydrated mini peppers: Adds flavor, color, and a little bit of fiber.
- Dehydrated shredded carrots: Adds a pop of color and some flavor.
- Dehydrated green onions: Adds a pop of color and some flavor.
Equipment needed
Measuring cups and spoons: to measure ingredients at home when packing the meal.
Scent proof bags*: Keep your food safe from wild animals with a scent proof bag. If wild animals are not a concern, the meal could be packaged in a zippered sandwich bag.
Vacuum sealer*: This is optional but will help keep the meal fresh longer.
Jetboil*: Used on the trail to cook the meal. Other backpacking stoves would work too.
Silicon spoon*: Use to stir the meal in the Jetboil so the non-stick surface does not get scratched. Can use the same spoon to eat the meal directly from the Jetboil.
Helpful Tips for Packing and Enjoying Buffalo Chicken Mac and Cheese on the Trail
At home
- Do a test run of the meal at home so you know what to expect on the trail and can adjust seasoning to your preferences.
- Plan enough time before your backpacking trip to dehydrate all the ingredients.
- This meal cooks great in a Jetboil. It was tested in both a Jetboil and a sauce pan on the stove.
- When packaging the meal at home, have someone help hold the scent proof bags open. A canning funnel* also works to open the bag and get the ingredients in the bag without spilling.
- If packaging more than one of the same meal, do it in an assembly line fashion, focusing on one ingredient at a time to make packing the meal go quicker.
- Bring along salt and pepper packages* to season to your tastes because your preferences may be different than the recipe as written. Pack extra sriracha*/buffalo* seasoning if you like your food spicer.
- Save the salt, pepper, and other seasoning packages that are included in silverware kits when you order out.
On the trail
- Be sure to let the meal sit for about 10 minutes after cooking. This is so the ingredients can rehydrate and absorb the water.
- Water boils at a lower temperature at a higher altitude so this will affect the rehydration and cooking time of the meal.
- The amount of water used to rehydrate the meal may need to be adjusted, especially if at a higher altitude. More water could cause extra liquid in the meal; less water could cause the ingredients to not rehydrate very well.
Buffalo Chicken Mac and Cheese
Ingredients
- 1/2 cup Dehydrated elbow noodles
- 1/3 cup Dehydrated canned chicken
- 2 Tbsp Cheddar cheese powder
- 1 Tbsp Whole milk powder
- 2 tsp Dehydrated mini peppers
- 1 tsp Powdered butter
- 1 tsp Sriracha seasoning like it spicer, use more or pack extra for the trail
- 1 tsp Dehydrated shredded carrots
- 1 tsp Dehydrated green onion
Instructions
At home
- Cook and dehydrate elbow noodles.
- Dehydrate canned chicken.
- Dehydrate mini peppers.
- Dehydrate shredded carrots.
- Dehydrate green onion.
- If necessary, purchase or acquire cheddar cheese powder, whole milk powder, butter powder, and sriracha seasoning.
- Package all ingredients in a scent proof bag and vacuum seal, if desired.
On the trail
- Use 1 cup of water
- Using a Jetboil (or other backpacking stove) boil water.
- Turn the heat down to a low setting and stir in the contents of the packaged meal.
- Cook on a low for about 1 minute, stirring continuously to prevent boiling over.
- Turn the Jetboil off and put the cover on it.
- Let the meal sit for 10 minutes to rehydrate.
- Enjoy!
Notes
- As you make the meal on the trail, you may find that you need more or less water to rehydrate the meal. The suggested 1 cup of water was how the meal was tested in a location that is around 600 feet above sea level. This was enough to rehydrate the meal. Extra liquid may cause the pasta to become mushy and too little may not allow all the ingredients to rehydrate as well.
- The longer the meal sits after cooking, the more the ingredients have a chance to rehydrate. Not all ingredients may rehydrate fully.
- Altitude will affect the rehydration time and water needed.
- Do a test run of the meal at home so you know what to expect on the trail.
- If you like spicier food, add extra sriracha powder or pack some for the trail. Just remember you can always add more, but you can’t take too much out!