This creamy one-pot camping mac and cheese recipe is easy to make in your Dutch oven on your camp stove or over the fire, and is a great budget-friendly camping meal. This cheesy bowl of comfort food is ready in just 20 minutes, making it perfect for lunch or dinner.
Recipe at a Glance: Camping Mac and Cheese
- DETAILS
- Total Time: 20 minutes
- Preparation method: Camp stove or campfire
- HIGHLIGHTS
- This easy campfire mac and cheese recipe can be made in your Dutch oven on the camp stove or directly over the campfire. You can also make it at home or in your RV on your stovetop.
- It's a one-pot pasta recipe, so it only requires your Dutch oven. No colander or draining required.
- Offer this simple vegetarian camping meal with salad on the side for a satisfying lunch or dinner.
You've been busy exploring the great outdoors all day, and once you're back at camp, everyone is suddenly starving. Enter this comforting pot of camping macaroni and cheese. It's ready in just 20 minutes, and a satisfying camping meal that is both kid-friendly and vegetarian.
If you're serving it as a main, a simple green salad tossed with lemon thyme vinaigrette is the perfect side dish. As part of a larger meal, serve it with classics, like smoked ribs and coleslaw.
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Ingredients and Substitutions
- Macaroni--You can use any type of pasta here, but I recommend a small shape, such as macaroni or penne.
- Cheddar cheese--For best results, use full-fat cheese and grate it by hand. Pre-shredded cheese doesn't melt well.
- Heavy cream (not pictured, optional)--Although the addition of cream, half and half, or milk is optional, I highly recommend it. It adds extra creaminess to the pasta.
How to Make Dutch Oven Mac and Cheese
1. Combine the pasta, water, and salt in a Dutch oven.
2. Cover and bring to a boil over medium-high heat.
3. Cook the pasta until tender, stirring frequently to prevent sticking. Don't drain it!
4. Remove from the heat, and add the cheese, hot sauce, mustard powder, and cream, if using.
5. Stir vigorously until the cheese is melted and the sauce is smooth.
6. Let the Dutch oven macaroni and cheese stand for 5 minutes before serving.
Making it Over a Campfire
To make campfire mac and cheese, set the Dutch oven on a grate over a bed of glowing hot coals or even place it directly in the coals, and follow the directions below. Depending on how hot your coals are, the pasta may take a few extra minutes to cook.
Storage and Reheating
Store leftovers in a sealed container in your cooler or RV fridge for up to 3 days. To reheat, scoop the mac and cheese into your Dutch oven and set it over low heat. Rewarm gently, adding a splash of milk or cream to loosen the sauce as it heats.
Tips and Troubleshooting
- If you're doubling the recipe, use a 6-to-8-quart Dutch oven.
- Stir the pasta occasionally to avoid sticking.
- To avoid grainy cheese sauce, remove the Dutch oven from the heat before stirring in the cheese.
- The sauce should still be a little runny after cooking. It will thicken and absorb the liquid as it sits. If it becomes too thick, stir in milk or water, 1 tablespoon at a time until the sauce is creamy and smooth.
More One-Pot Pasta Recipes You'll Love
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Recipe
Camping Mac and Cheese
Equipment
Ingredients
- 2 cups macaroni
- 2 cups water
- ½ teaspoon table salt
- ½ teaspoon mustard powder
- 8 ounces Cheddar cheese shredded
- 1 to 2 teaspoons hot sauce
- 2 tablespoons heavy cream, half and half, or milk optional
Instructions
- Combine the macaroni, water, and salt in a Dutch oven.
- Prepare a camp stove, stovetop, grill, or hot campfire coals for medium-high heat. Cover the Dutch oven, set it over the heat and bring to a boil.
- Cook the pasta, stirring frequently, until tender, 8 to 10 minutes. There will still be some liquid left in the Dutch oven at this point.
- Remove from the heat and add the mustard powder, cheese, hot sauce, and cream, if using.
- Stir vigorously until the sauce is smooth and the pasta is evenly coated.
- Let the mac and cheese stand for 5 minutes before serving. The pasta will continue to absorb the sauce.
Video
Notes
- If you're doubling the recipe, use a 6-to-8-quart Dutch oven.
- Stir the pasta occasionally to avoid sticking.
- To avoid grainy cheese sauce, remove the Dutch oven from the heat before stirring in the cheese.
- The sauce should still be a little runny after cooking. It will thicken and absorb the liquid as it sits. If it becomes too thick, stir in milk or water, 1 tablespoon at a time until the sauce is creamy and smooth.
Conor brien says
if you like gooey mac and cheese this is for you. in my opinion this is the best mac and cheese I have ever had.
Angie Zoobkoff says
Thanks, Conor! I'm so glad you liked it.