Campfire Macaroni and Cheese
A creamy, cheesy macaroni and cheese that is easily started and home and finished on the campfire. Perfect for easy campfire cooking!
Servings 4 people
- 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.
NOTE: There have been several questions about mixing the cream, butter, and cheese into the warm noodles and THEN cooling. Go ahead. That should make the time it takes on the fire shorter.
I usually don't do that because I have found my family likes to mix up their own personalized versions of these. So setting up the pasta, cheese, and cream for them to mix while cold is the easiest way to personalize these.
Calories: 655kcal | Carbohydrates: 40g | Protein: 31g | Fat: 41g | Saturated Fat: 26g | Cholesterol: 135mg | Sodium: 885mg | Potassium: 220mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1220IU | Calcium: 714mg | Iron: 1mg