Email to Cat      

Campfire Mac and Cheese

Source of Recipe

From "The Camp Dutch Oven Cookbook" by Robin Donovan


Recipe Introduction

"This is one of the quickest ways to make mac and cheese, and it's really not that much more difficult than preparing the boxed version. Using evaporated milk gives you a thick, rich sauce without bothering with a roux. You can add whatever you like into the mix for added flavor. Crumbled bacon, toasted bread crumbs, diced jalapeños, frozen corn or peas, blanched broccoli florets, or chunks of ham are all favorites."

List of Ingredients

â—¦ ½ cup (1 stick) unsalted butter
â—¦ 2 large eggs
â—¦ 1 (12-ounce) can evaporated milk
â—¦ 2 teaspoons kosher salt
â—¦ 1 teaspoon freshly ground black pepper
â—¦ 1 ½ pounds shredded cheese
â—¦ 1 (16-ounce) package macaroni, cooked according to package directions


Recipe

Melt the butter in the Dutch oven set over a bed of eight hot coals.

In a bowl, whisk together the eggs, milk, salt, and pepper.
Whisk the egg mixture into the melted butter.

Add the cheese and the pasta and cook, stirring constantly, until the pasta is heated through and the sauce is thick and creamy, about 3 minutes. Serve hot.

Serves 6 to 8




• Camp Hack:
Precook the macaroni at home and pack it in a large resealable plastic bag in your cooler.

• Variation:
Use any good melting cheese you like, or even better, a mixture of two or more such as sharp Cheddar and American, or Fontina and Gruyère.