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Home Eat Dinners Pastas

Campfire Mac & Cheese

5 from 1 vote
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By: Sarah BondUpdated: Feb 05, 2022 2 Comments

This post contains affiliate links.

Going camping? Take this Campfire Mac and Cheese along! This decadent, creamy, cheesy dish is the perfect meal to enjoy post-hike. It’s yummy, hearty, and so easy to make!

Cooking a disposable aluminum container of campfire mac and cheese on logs over a campfire

Summertime means camping, and camping means campfire food! But you can do so much more with a campfire than simply roast s’mores.

This mac n cheese is so easy to prep, and it’s safe to eat as is! The only reason we cook it over a campfire is to melt all of that yummy cheese, making it feel like a decadent home cooked meal, wherever you are!

Holding a plate with a serving of campfire mac and cheese

Ingredients in campfire mac and cheese

You’ll need only 6 ingredients for this mac n cheese. Just noodles, sauce, milk, and loads of cheese!

  • Elbow Macaroni: First up, you will need 2 cups of uncooked elbow macaroni. Any noodle would work, but let’s be real — elbow is classic!
  • Alfredo Sauce: Next, 1 cup of alfredo sauce is the magic ingredient that adds so much flavor and creaminess.
  • Cheddar: Include ½ cup of shredded sharp cheddar cheese, which provides a strong cheesy flavor.
  • Parmesan: Match the cheddar with ½ cup of parmesan! I like to buy the block and grate it myself to avoid the caky flavor of store bought grated parm.
  • Mozzarella: Next, throw in ½ cup of low-moisture shredded mozzarella cheese, which gives are macaroni those decadent cheesy strands.
  • Milk: Finally, mix in ½ cup of milk. You can also use half and half for a richer sauce!
A skillet filled with campfire mac and cheese ingredients

How to make camping mac n cheese

Prepping campfire mac n cheese is just like making mac and cheese any other way. You’ll cook the pasta, combine the ingredients, and assemble them in a dish. The only differences is that you’ll wait to cook the assembled dish until you’ve reached (or created) your campfire!

Step 1: Prepare the pasta
Cook the macaroni in heavily salted water according to the instructions on the package.

Step 2: Combine the ingredients
Stir together the cooked pasta, alfredo, cheeses, and milk.

An aluminum tin filled with prepped campfire mac n cheese

Step 3: Assemble the dish
Spoon the mix into a disposable aluminum pan (8×8 inch). Optionally top with a bit more cheese! Cover tightly with aluminum foil and store in a fridge or cooler until you’re ready to cook it (up to 3 days).

If storing in a cooler, place the pan in a gallon-sized ziploc bag to prevent water from getting in!

An aluminum container filled with campfire mac and cheese, covered with tin foil, and labeled "mac & cheese"

Step 4: Cook the mac and cheese
Cook over hot coals or elevated over a fire. Cook until the cheese is melted and bubbling, about 20 minutes.

Cooking a disposable aluminum container of campfire mac n cheese on logs over a campfire

Campfire cooking tips

When cooking aluminum containers over a campfire, avoid putting the containers directly on the flame as it can burn through the pan! Hot coals, or even stones that are hot and have been in the fire, are best for getting even heat.

Hungry for more campfire recipes? Be sure to try this Campfire Feta Bake or these Campfire Orange Rolls! And for a solid side dish, serve this macaroni with Campfire Veggies!

Campfire Mac & Cheese

5 from 1 vote
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Author: Sarah Bond
Calories: 435kcal
Servings: 4 servings
Print Rate
Going camping? Take this Campfire Mac and Cheese along! Just 15 minutes of prep work, cook it on the fire or grill.

Ingredients

  • 2 cups uncooked elbow macaroni 150 g
  • 1 cup alfredo sauce 240 g
  • ½ cup shredded sharp cheddar 56 g
  • ½ cup shredded parmesan 56 g
  • ½ cup shredded mozzarella 56 g
  • ½ cup milk or half & half 120 mL

Instructions

  • Pasta: Cook macaroni in heavily salted water according to instructions on package.
  • Stir: Stir together cooked pasta, alfredo, cheeses, and milk.
  • Assemble: Spoon into a disposable aluminum pans (8 x 8 inch). Optionally top with a bit more cheese! Cover tightly with aluminum foil and store in a fridge or cooler until ready to cook (up to 3 days).
  • Cook: Cook over hot coals, or elevated over a fire, until cheese is melted and bubbling, about 20 minutes.

Tips & Tricks

If storing in a cooler, place the pan in a gallon-sized ziploc bag to prevent water from getting in!
Add a spoonful of mustard to the uncooked dish for an added pop of zingy flavor!

Nutrition Information

Serving: 1serving Calories: 435kcal (22%) Carbohydrates: 48.6g (16%) Protein: 22.4g (45%) Fat: 16.7g (26%) Saturated Fat: 10.3g (64%) Cholesterol: 43mg (14%) Sodium: 1782mg (77%) Potassium: 111mg (3%) Fiber: 1.3g (5%) Sugar: 2.5g (3%) Calcium: 280mg (28%) Iron: 1mg (6%)
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  1. Sophia says

    Posted on 3/28 at 10:29 pm

    ok so I tried this and it is absolutely DELICIOUS! this is definitely easier than I thought it was going to be and everyone loved it thanks for the recipe 🙂5 stars

    Reply
    • Sarah Bond says

      Posted on 3/29 at 11:18 am

      YAY!! So happy to hear it! Camping season is almost here for us in Colorado and I’m so excited! 😀

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