Are you a camper person? I’m not. Not really. But if you live in Minnesota and are from the Midwest it’s a bit of a prerequisite to be an outdoorsy kind of person. Don’t get me wrong, I can do the camp thing as good as the next person. When I camp, however, it’s with my Chemex, and down blanket, and real food. Like this campfire macaroni and cheese. This is one of the recipes I make every. single. time we go camping. Every time. It’s a family favorite.
It’s easy to prep this macaroni and cheese recipe ahead of the camping trip and, because it’s cooked on the fire, it will still have all the great flavor and fun of a true campfire meal. Without having to be a hotdog.
During the summer months, I always keep a stock of the disposable aluminum pans because they are brilliant for campfire cooking! For campfire macaroni and cheese I sometimes make one big ol’ batch and sometimes make mini ones that are personalized for each person. It depends completely on my mood and stock of pans. When using the smaller pans simply reduce the time of cooking. Easy peasy!
Combine your cooled, cooked macaroni with the cheeses, cream, and butter. Top with a whole lot of parm and then…
Butter crackers make macaroni and cheese better! Especially after they get toasty and golden from sitting on the fire.
Let me tell you about the best part of making campfire macaroni and cheese:
Campfire macaroni and cheese can be a pre-made meal! You can close that pan up and pop it into the fridge until it’s time – a couple of days is fine. Pack it up, and take it with you. Then put it on your campfire to get melty and delicious.
Campfire cooking tips:
- Don’t cook this on a super hot flaming fire or you will have burned macaroni. yuck!
- Put it on the fire when the flames just died down and you have good coals. For about 15 minutes.
- The goal is simply to make it hot and melty. Everything is already cooked.
Score! Campfire cooking that isn’t a tube or that comes in a tube! That’s my kind of camping.
Go ahead and experiment with different kinds of cheeses, pasta, toppings, and fresh herbs. This recipe is wonderfully adaptable to your family’s favorite type of mac & cheese.
- Campfire Macaroni and Cheese2016-04-30 12:33:10Write a reviewPrep Time20 minCook Time15 minTotal Time35 minPrep Time20 minCook Time15 minTotal Time35 minIngredients
- 7oz pkg elbow macaroni
- 1 cup grated sharp cheddar cheese
- 1 cup grated Parmesan cheese
- 1/2 cup gouda (or similar soft) cheese
- 1/3 cup cream
- 3 Tablespoons cold butter, cubed
- Salt and pepper, to taste
- Cook pasta according to package directions. Drain and rinse with cold water. Let cool.
- Stir your cream into your pasta.
- Add the cheese and butter cubes.
- Stir in salt and pepper to taste.
- Spray your foil pans with nonstick cooking spray.
- Pour your prepared pasta into the pans (or single large pan, if using)
- Cover with aluminum foil (sprayed with cooking spray) or another foil pan (also sprayed) and seal well.
- Store in the fridge or cooler until ready to cook.
- Cook above hot coals (about 3 inches above) for 10-12 minutes or until hot and bubbly.
- I bake these in the oven, sometimes, at 350 degrees for about 25 minutes depending on the size of the pan.
- If your macaroni and cheese isn't a bit on the wet side it won't store well. Be sure that it has plenty of wetness to help it stay moist and non-clumpy.