Campfire Mac and Cheese
Cheesy, creamy, and smoky, this easy campfire mac and cheese is the perfect comfort food to enjoy after a fun-filled day outdoors.
Servings: 4
Equipment
- Pot Large
- Disposable Aluminum Baking Pan 8-Inch Square
- Ladle or Large Serving Spoon
- Cheese Grater Optional
Ingredients
- 2 Cups elbow macaroni uncooked
- 1 ½ Cups cheese shredded, I used a cheddar mix and asiago
For the Roux:
- ½ Cup butter unsalted
- ⅓ Cup cornstarch
- 2 ½ Cups milk
Optional Seasonings:
- 1 Teaspoon garlic powder
- 1 Teaspoon parsley dried
- 1 Teaspoon chives dried
- salt and black pepper to taste
Instructions
Cook the Pasta:
- Follow the directions on the package of macaroni to cook it, using heavily salted water.
- Drain it with a colander.
Make the Roux:
- Melt the butter in a saucepan and then add the cornstarch and stir until smooth.
- Gradually pour in the milk and keep heating and stirring the roux until it’s smooth and bubbling.
Combine the Ingredients:
- Stir the drained macaroni with the roux and then mix in the shredded cheese.
- Season to taste with salt, pepper, garlic powder, and/or dried herbs.
- Spoon the mixture into an 8-inch square disposable aluminum pan.
- Add more shredded cheese on top, if liked.
- Wrap tightly with aluminum foil and keep refrigerated until ready to cook.
Cook the Campfire Mac and Cheese:
- Cook the mac and cheese over hot coals or over a fire for about 20 minutes or until the cheese is bubbling and melted.
- Serve immediately.
Notes
Making the roux: It's simple to make a roux. Make sure the butter is melted before adding the cornstarch and then keep whisking it. Add the milk gradually, not all at once. And keep the heat down, so you don't accidentally burn it.
Shred your own cheese: Although optional, it's nice to shred your own, as pre-shredded cheese has starch to keep the shreds separate and these can affect how well it melts. Mac and cheese is, of course, all about the ooey-gooey cheese!
Use a disposable pan: Disposable aluminum pans are great for campfire recipes, as they're lightweight and versatile. You don't need nonstick cooking spray either, since they're disposable and don't need to be cleaned after use. Don't put a disposable pan directly on the flames though - you don't want to burn a hole through it! Hot coals are a better source of heat.
Keep the dish intact: Making this ahead and taking it to the campsite to cook? Put the prepared pan in a gallon-sized Ziploc bag and then in a cooler to stop water from getting in.
Shred your own cheese: Although optional, it's nice to shred your own, as pre-shredded cheese has starch to keep the shreds separate and these can affect how well it melts. Mac and cheese is, of course, all about the ooey-gooey cheese!
Use a disposable pan: Disposable aluminum pans are great for campfire recipes, as they're lightweight and versatile. You don't need nonstick cooking spray either, since they're disposable and don't need to be cleaned after use. Don't put a disposable pan directly on the flames though - you don't want to burn a hole through it! Hot coals are a better source of heat.
Keep the dish intact: Making this ahead and taking it to the campsite to cook? Put the prepared pan in a gallon-sized Ziploc bag and then in a cooler to stop water from getting in.
Nutrition
Calories: 586kcal | Carbohydrates: 72g | Protein: 25g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 64mg | Sodium: 372mg | Potassium: 468mg | Fiber: 2g | Sugar: 11g | Vitamin A: 734IU | Vitamin C: 0.2mg | Calcium: 537mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
