Dutch Oven Mac and Cheese
Dutch Oven Mac and Cheese is the ultimate camping comfort food creamy, cheesy, and perfectly suited for easy one-pot campfire cooking.
Equipment
- 6-Quart Cast-Iron Dutch Oven
- Campfire Cooking Grate
- Lid Lifter or Tongs
- Heat-Resistant Gloves
- Large Spoon or Spatula
- Measuring Cups
Ingredients
Core Ingredients
- 2 cups elbow macaroni
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ cup shredded Parmesan cheese
- 2 cups whole milk
- ¼ cup unsalted butter
- Salt and pepper to taste
Optional Add-Ins
- ½ cup cooked bacon bits
- ½ cup breadcrumbs
- ¼ tsp garlic powder
- ¼ tsp smoked paprika
- Chopped fresh herbs e.g., parsley
Instructions
Step 1: Build Your Campfire
- Choose a safe fire location and prepare a fire pit if needed.
- Start a fire with tinder, kindling, and hardwood logs, or use charcoal briquettes for steady heat.
- Allow the fire to burn down until you have glowing embers.
- Place a cooking grate over the embers for stability.
Step 2: Cook the Pasta
- Add 4 cups of water and a pinch of salt to the preheated Dutch oven.
- Bring the water to a boil over the fire, then add the macaroni.
- Stir occasionally and cook until al dente (7-9 minutes).
- Drain the pasta using a slotted spoon or by carefully pouring off the water.
Step 3: Prepare the Cheese Sauce
- Reduce the heat by moving the Dutch oven to the edge of the fire or removing some coals.
- Melt the butter in the Dutch oven.
- Gradually stir in the milk to prevent scorching.
- Slowly add the shredded cheeses, one handful at a time, stirring until smooth and creamy.
- Season the sauce with salt, pepper, and optional spices to taste.
Step 4: Combine and Cook
- Return the drained pasta to the cheese sauce, stirring gently to coat evenly.
- For a crunchy topping, sprinkle breadcrumbs over the top.
- Cover the Dutch oven with its lid and place a few hot coals on top.
- Let it cook for 10-15 minutes or until the top is golden and bubbly.