Dutch Oven Mac & Cheese
This Dutch Oven Mac & Cheese is a great idea for an easy one-pot camping recipe. Covered with a layer of crispy cheese, you will not be able to get enough! Plus, it only requires ingredients we typically have on hand- and can easily be adapted for (almost) any flavor palette you want.
Can I add to this recipe?
If you’re anything like us, then you love a classic cheesy Mac & Cheese… But, sometimes you’re just feeling something else! Don’t worry, here are a few of our favorite ways to change it up:
- To keep things simple yet delicious, try adding a layer of bread crumbs (#1193) to your prepared Mac & Cheese and baking until crispy. This is a Southern favorite!
- Buffalo Chicken Mac & Cheese: Simply add in 2 cups of shredded chicken (#5513) and 1/4 cup of your favorite buffalo hot sauce. Stir in during the last step, and enjoy! For an extra creamy Mac, add 1/3 cup of sour cream.
- Your kids will love this Pizza Mac and Cheese! To your basic Mac and Cheese Recipe, simply mix in 1/2 cup of pizza sauce, then top with mozzarella cheese, bread crumbs (#1193), Parmesan cheese (#1683), and pepperoni slices (#1596). Then broil until the top begins to brown. Yum!
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- Mexican Steak Skewers with Avocado Salsa Verde
- S’mores Peanut Butter Brownies
This Dutch Oven Mac & Cheese is a great idea for an easy one-pot camping recipe. Covered with a layer of crispy cheese, you will not be able to get enough!
Dutch Oven Mac & Cheese
- 3 cups milk
- 2 1/2 cups water
- 1/2 tsp fine sea salt (#1146)
- 4- 4 1/2 cups macaroni pasta (#1332)
- 2 Tbsp unsalted butter
- 1 tsp Dijon mustard
- 1 1/2 cups evaporated milk
- 2 cups cheddar cheese (#1866)
- 1/4 tsp freshly ground black pepper (#1029)
- dash of paprika (#1697)
- Tabasco for serving
- In a large,
heavy bottomedpot, such as a cast iron Dutch oven, combine the milk, water andsalt. 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.