Campfire Mac and Cheese

Macaroni pairs with a rich and creamy cheese sauce to make this simple campfire mac and cheese. It’s the kind of cozy comfort food every camper will enjoy.   

More campfire cooking recipes are lumberjack breakfast foil packs and shrimp scampi foil packs. First-timers might find this campfire cooking guide helpful!

Why You’ll Love It           

So delicious: Mac and cheese is elevated to the next level by infusing it with the perfect amount of smokiness from the campfire. This dish is rich and flavorful with plenty of cheesy, creamy sauce.
Easy to make: You’ll cook the macaroni and then make a roux, adding milk and seasonings to it. Combine the two with some shredded cheese and your mac and cheese is ready to cook to bubbling hot perfection over the hot coals or fire pit.
A versatile dish: Instead of asking what mac and cheese goes well with, ask what it doesn’t go well with because this flavorful side dish goes with just about anything! You could even enjoy it as a vegetarian main dish.
A crowd pleaser: Kids love mac and cheese, and so do the grownups! This campfire recipe is sure to be a hit.

Campfire Macaroni and Cheese Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Elbow macaroni: I used 2 cups of uncooked macaroni, which turned into about 6 cups after cooking.
Milk: To make the cheese sauce.
Cornstarch: To thicken up the roux.
Butter: For richness.
Cheese: You can either shred your own or buy pre shredded cheeses from the store.
Seasonings: These are up to you. I used garlic powder and dried parsley and chives.

How to Make Camping Mac and Cheese

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Cook the pasta: Cook the pasta in heavily salted water following the package directions and then drain it.
Make the sauce: Melt the butter and mix in the cornstarch to make a roux. Add the milk and keep cooking until smooth and thick.
Combine the ingredients: Mix together the drained cooked pasta, shredded cheese and sauce. Spoon the mixture into a square baking pan, adding some more cheese on top if liked. Wrap tightly with aluminum foil and keep refrigerated until it’s time to cook.
Cook the mac and cheese: Cook it over hot coals or a camp stove until the cheese is melted and bubbling, then serve immediately and enjoy.  

Substitutions and Variations

Gluten-free option: If you want a gluten-free version, you can use gluten-free macaroni.
Cheese: I like the combination of cheddar cheese and asiago. You can use any cheese blend you prefer, perhaps some parmesan cheese for a salty touch or maybe Swiss cheese or pepper jack.
Milk: Swap for Half & Half or even heavy cream for a richer, creamier result.
Spice it up: Add some crushed red pepper flakes, cayenne or chili powder, for heat or a pinch of sweet paprika for spice without the heat.
Alfredo sauce: You can use a jar of alfredo sauce instead of making the roux-based sauce.
Elbow macaroni: Feel free to use whichever pasta shape you prefer.
Mustard: Add a spoonful of Dijon or yellow mustard to the uncooked dish for added flavor.
Add crunch: Sprinkle fresh breadcrumbs or crushed potato chips on top before cooking the mac n cheese over the campfire.
Add a garnish: Some fresh herbs add a pop of color to the dish.

Serving Suggestions

Main dishes: Pair this mac and cheese with anything from pineapple BBQ chicken, hot dogs, or surf ‘n turf foil packs, to pie iron breakfast crunchwraps.
Desserts: Finish off with campfire apple crisp or banana boats, or perhaps pie iron cherry pie.

How to Store Camp Mac and Cheese

Store: Keep leftovers in an airtight container in the refrigerator and eat within 3 days.
Freeze: You can freeze it in an airtight container for up to 3 months.
Thaw: Defrost it in the refrigerator overnight.
Reheat: You can warm it back up in a pan on the stove, on the campfire or in the microwave.