Camping One-Pot Macaroni & Cheese

Name: Camping One-Pot Macaroni & Cheese
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6 people
Ingredients: 3 cups 2% milk; 2 1/2 cups water; 1/2 teaspoon fine sea salt; 450 grams macaroni pasta; 2 Tablespoons unsalted butter; 1 teaspoon Dijon mustard; 1 1/2 cups evaporated milk; 2 cups cheddar cheese; 1/4 teaspoon freshly ground black pepper; dash of paprika; tabasco

User Reviews

5.0

12 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings
6 people
Calories
350 kcal
Course
Main Course
Cuisine
American

Camping One-Pot Macaroni & Cheese

Nicole Henderson

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The perfect one-pot camping dish to keep everyone happy - and fed up.

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Ingredients

Servings

3 cups 2% milk
2 1/2 cups water
1/2 teaspoon fine sea salt
450 grams macaroni pasta or shells, like in the photos
2 Tablespoons unsalted butter
1 teaspoon Dijon mustard
1 1/2 cups evaporated milk
2 cups cheddar cheese
1/4 teaspoon freshly ground black pepper
dash of paprika
tabasco for serving

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Instructions

In a large, heavy bottomed pot, such as a cast iron Dutch oven, combine the 2% milk, water and salt. Bring to a boil, then tip in the pasta, stirring slowly with a wooden spoon.
Cook the pasta in the milk, partially covered with a lid, over medium-high heat until al dente, about 9-10 minutes; it should be slightly underdone when you bite into it. Do not drain!
Reduce the heat to medium-low. Stirring constantly, add the butter, dijon and evaporated milk to the pot. Slowly sprinkle in the cheese, a handful at a time, and stir until melted. The sauce will thicken as the cheese melts and the pasta finishes cooking.
Remove the pot from the heat. Season with pepper and paprika. Taste the mac & cheese and shake in a little extra salt, if desired. Cool slightly, stirring occasionally, until the sauce has thickened and coats the pasta. Serve at once.