Lunch - Car Camping - GF Macaroni and Cheese

1 cup - old Cheddar cheese
1/2 cup - shredded Swiss cheese
1/4 cup - freshly grated Parmesan cheese
1 tbsp - sorghum flour
1/2 tsp - dry mustard
1/2 tsp - salt
1/4 tsp - freshly ground white pepper
Pinch - cayenne pepper
2 cups - GF elbow pasta
1 can - 14oz 2% evaporated milk
1/4 tsp - GF Worchestershire sauce

1. In a small bowl, combine Cheddar, Swiss, Parmesan, sorghum flour, dry mustard, salt, white pepper and cayenne pepper. Set aside.

2. In a large saucepan, cook pasta in boiling water according to package instructions, until just tender. Rinse well under cold running water and drain well.

3. Return the pasta to the saucepan. Stir in milk, Worchestershire sauce and cheese mixture. Simmer, Stirring gently, over low heat until mixture boils and thickens.

This recipe is from - The Best Gluten-Free Family Cookbook – by Donna Washburn & Heather Butt

To adapt this recipe for camping -

At home - Combine the dry ingredients in a small sealable container - sorghum flour, dry mustard, salt, white pepper, cayenne pepper.
For cheese, we take a couple of sealed bags of shredded cheese with us.
If space is limited, or if it is inconvenient, you might leave the Worchestershire sauce at home.
Additional note, we used a 12 ounce can of evaporated milk, just because it was convenient, and we think it turned out fine.

We really enjoy this one! Just like any pasta dish, you could add some vegetable, especially tomatoes to the Mac & Cheese.

A variation - add bacon! Yum!