Otter Lake Chili Mac

Ingredients

• 10 Ounces small shell pasta or small elbow macaroni (whole grain)
  
• 15 ounces canned beans
  
• 1 can black olives, sliced
  
• 3 cups spaghetti sauce
  
• 1/2 cup salsa
  
• 6 cloves garlic, minced
  
• 1/2 t salt
  
• 3 T grated Parmesan cheese
  

Instructions
Cook pasta in a large saucepan according to the directions on the package, then drain. Pour the pasta back into the saucepan and add the beans, spaghetti sauce, salsa, garic, salt, and Parmesan cheese. Heat briefly. Spred on dehydrator trays. Dehydrate at 145 degrees. When dry, let cool and store in ziplock bags.

Backcountry Preparation
Boil water, add dried Chili Mac, simmer until done. For thick Chili Mac, add less water. For soupier Chili Mac, add more water.

Recipe adapted from http://www.troop123.com/Recipes/RecipesForDehydratedMeals.htm