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4.29 from 21 votes

Campfire Macaroni and Cheese

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes


  • 7 oz 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.