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!
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!
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!
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.
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!
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.
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.
- 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
- 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.