Campfire Mac & Cheese
Creamy one-pot macaroni and cheese cooked in a Dutch oven over the campfire. Easy, comforting campsite dinner or side dish ready in 35 minutes.
🍽 6 servings
⏱ Prep: 10 min
🔥 Cook: 25 min
⏰ Total: 35 min
📊 Easy
Vegetarian
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
480 cal/serving
22g protein
52g carbs
18g fat
Chef's Notes
SHRED YOUR OWN CHEESE: Pre-shredded cheese can contain anti-caking agents that make the sauce slightly less smooth. LOW HEAT: Once the cheese is added, lower heat reduces the chance of the sauce becoming grainy. ONE-POT METHOD: The starch released by the pasta helps naturally thicken the sauce.