- BOIL milk with water and butter in a non-stick pot over medium. Reduce heat to medium-low.
- ADD pasta. Cook, stirring often, until orecchiette is tender and most of the liquid has evaporated, 17 to 20 min. Remove from heat. Stir in cheddar, mascarpone and Dijon until cheeses melt. Season with fresh pepper. Garnish with green onions.
- Camp prep tip: Pack pasta and cheeses in separate resealable bags. Store milk, butter, Dijon and green onion in a cooler until ready to use.
Protein 39 g
Carbohydrates 56 g
Fat 43 g
Fibre 2 g
Sodium 662 mg
Excellent source of vitamin A
Chatelaine Quickies: Mac and cheese with butternut squash