Campfire One-Pot Macaroni & Cheese
by Aimee
We’ve been road tripping through the blistering hot Niagara region of Ontario for the past week, visiting friends, picking stone fruits and enjoying plenty of beach time.
This easy pasta has come in handy for a quick meal when we have returned to our Airbnb hungry after a day of exploring. In the past I’ve always relied on the one-pot dish for camping trips, but it is a good recipe to have in your back pocket for any time you need a fast – and comforting – meal.
Here I’ve included photos of the Dutch oven campfire macaroni & cheese, but you can also prepare it in a heavy bottomed pot in your own kitchen.
I should reiterate that I love cooking over an open fire. I’ve done it for as long as I can remember, starting with fresh-caught lake trout grilled over a fire pit on the shores of Lake Laberge in the Yukon.
I find it relaxing, in fact, one should always be relaxed and never in a hurry when cooking over a campfire. A slow heat ensures an even heat, and an end result that is cooked through, instead of burnt on the outside and raw on the inside.
This recipe was created out of my love for a cheesey pasta dish every time we go camping. The fresh air makes us all ravenous, and, speaking from experience, cooking up a big pot of carbs keeps my children fueled up and out of my camp kitchen for a few hours at least.
As kids we used to buy Kraft Dinner, of course, but I can’t stand it now, and refuse to cook it for my kids. None of them like KD anyway. But this dish? Clara asks for thirds, as often as she can, and that’s not only because she’s worked up an appetite out in nature.
Loads of cheddar cheese, a generous pour of evaporated milk and a good dash of mustard all contribute to a mac & cheese that is every bit as craveworthy as your favourite packaged version. All ingredients are easy to pack for a camping trip or buy at any neighbourhood grocery.
The pasta is boiled in milk, which reduces as the pasta cooks. I partially cover it to keep out the ashes and sparks that tend to fly around a campfire.
All that is left to do is stir in the cheese, butter, evaporated milk and seasonings. Stir, stir, and stir some more over low coals and this one pot campfire macaroni and cheese comes together in a creamy, dreamy dish.
| Camping One-Pot Macaroni & Cheese | 5.0 from 2 reviews | Print |
- 3 cups 2% milk
- 2 1/2 cups water
- 1/2 teaspoon fine sea salt
- 450 grams macaroni pasta (or shells, like in the photos)
- 2 Tablespoons unsalted butter
- 1 teaspoon Dijon mustard
- 1 1/2 cups evaporated milk
- 2 cups (150g) cheddar cheese
- 1/4 teaspoon freshly ground black pepper
- dash of paprika
- Tabasco, for serving
- In a large, heavy bottomed pot, such as a cast iron Dutch oven, combine the 2% milk, water and salt. Bring to a boil, then tip in the pasta, stirring slowly with a wooden spoon.
- Cook the pasta in the milk, partially covered with a lid, over medium-high heat until al dente, about 9-10 minutes; it should be slightly underdone when you bite into it. Do not drain!
- Reduce the heat to medium-low. Stirring constantly, add the butter, dijon and evaporated milk to the pot. Slowly sprinkle in the cheese, a handful at a time, and stir until melted. The sauce will thicken as the cheese melts and the pasta finishes cooking.
- Remove the pot from the heat. Season with pepper and paprika. Taste the mac & cheese and shake in a little extra salt, if desired. Cool slightly, stirring occasionally, until the sauce has thickened and coats the pasta. Serve at once.
What are your favourite camping foods to cook over an open fire?
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