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.
Notes
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!