5.0 from 8 votes

There’s a special kind of satisfaction that comes from peeling off wet socks and damp boots after a long, cold day on the hills.

You’re tired, you’re chilled, but you’ve earned that feeling of exhaustion. And at that exact moment, your body doesn’t just want food; it craves comfort.

For me, this is the ultimate “Post-Hike Feast”. When I get back to the cottage or walk through my front door, this Mac and Cheese is the one-pot wonder I’m dreaming of. It’s not just a meal; it’s a reward.

Think of it as a pure, restorative refuel. You’ve got all the carbohydrates from the pasta to replenish the energy stores you’ve emptied on the trail.

But the real magic is that rich, bubbling cheese sauce. It’s the warmth, the comfort, and the “restorative wellbeing” all in one bowl.

This isn’t about complex dining; it’s about satisfying that deep, honest “hiker hunger” with something simple, hearty, and delicious.

It’s the perfect, no-fuss way to warm up from the inside out and celebrate a day well spent in the great outdoors.

When I make a batch of Mac and Cheese I like to go over the top and make extra so I can freeze individual portions, it comes in really handy on a hectic day.

Serve as you please with a salad or wonderful with a yummy ciabatta garlic bread. One of my favorite additions is a toasted slice of Home baked olive and tomato bread.

Equipment

A medium sized deep pie or casserole dish.

A large saucepan for boiling the pasta. Medium sized pan for the cheese sauce.

A steamer or pan for the broccoli.

A wooden spoon.

A Whisk.

Grater for the cheese.

Mac and Cheese Recipe – A Super Comfort Food

Recipe by Janine Moore

5.0 from 8 votes

The ultimate reward after a long, cold day on the trail. This hearty, easy Mac and Cheese recipe is the perfect post-hike feast to warm you up.

Course: DinnerCuisine: ItalianDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

220

kcal

Ingredients

3 Tablespoons Plain Flour
2 Tablespoons Butter
1 Clove Garlic (or half a teaspoon of powdered garlic will suffice)
350 g Short pasta. My preference is the wholemeal shell type. (Conchiglie)
250 g Grated Mature Cheddar. My personal preference is a half fat version.
50 g Grated Parmesan Cheese. Or vegetarian alternative.
1 Large teaspoon of Wholegrain Mustard. You can use other types of mustard if you prefer.
500 ml whole milk
Pinch of salt and pepper.

Directions

First preheat your oven to 180c/Gas mrk 6 /200c Fan Assisted.
Boil the pasta on a steady heat until almost cooked then take off the stove and drain.
To prepare the rich cheese sauce melt the butter in a pan and add the chopped clove of garlic along with the mustard and a pinch of salt and pepper cook gently for a minute.
Add the flour, stirring continually cook for a further minute before slowly and gradually adding the pint of milk, or enough milk for the sauce consistency you prefer. I like to use a whisk whilst adding the milk to keep the sauce lump free.
Simmer gently whilst whisking for another few minutes then stir in the cheese a little at a time with a wooden spoon, keep back enough grated cheese to sprinkle over the top of the dish.
Into the deep casserole dish, put the pre-cooked pasta and pour over the tasty cheese sauce and turn it about until all is coated then top with a generous sprinkle of cheese.
Bake for around 20 mins until the cheese topping melts to a light golden brown.