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Ingredients
- 1 lb Elbow macaroni
- 4 cups Water
- 2 cups Whole milk
- 2 tbsp Unsalted butter
- 1 tsp Kosher salt
- 1/2 tsp Black pepper
- 1/2 tsp Garlic powder
- 2 cups Shredded sharp cheddar
- 1 cup Shredded Monterey Jack
- 1/2 cup Finely grated Parmesan
- 1 tsp Dijon mustard
Instructions
Place a Dutch oven or heavy pot over moderate camp stove or campfire grate heat.
Add macaroni, water, milk, butter, salt, black pepper, and garlic powder.
Bring to a gentle simmer while stirring frequently. Cook approximately 10–12 minutes, stirring often so the pasta does not stick to the bottom.
If the liquid reduces too quickly before the pasta becomes tender, add a small splash of water or milk.
When the pasta is al dente and a small amount of creamy liquid remains, reduce the heat to low. Stir in Dijon mustard.
Add cheddar and Monterey Jack gradually, stirring constantly. Add Parmesan.
Continue stirring until the cheese has melted and the sauce becomes smooth and creamy. Do NOT boil aggressively after adding the cheese.
Taste and adjust salt and pepper. Remove from heat. Rest approximately 3 minutes. Serve hot.
Nutrition per serving
480
Calories
22g
Protein
52g
Carbs
18g
Fat
