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:

1. 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!
2. 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.
3. 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!

Summer Favorites:

• Caprese Tortellini Pasta Salad
• 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

Ingredients:

• 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

Instructions:

1. In a large, heavy bottomed pot, such as a cast iron Dutch oven, combine the milk, water and salt. Bring to a boil, then tip in the pasta, stirring slowly with a wooden spoon.
2. 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!
3. 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.
4. 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.

Adapted from: http://www.simplebites.net/campfire-one-pot-macaroni-cheese/

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