Dutch Oven Mac and Cheese
This camp friendly dutch oven mac and cheese uses an easy absorption method so there's no boiling and draining. Real cheese melts into a creamy sauce, and coals on the lid give you a golden, crispy top. One pot, minimal cleanup, and ready in about 40 minutes.
Servings: 6 servings
Calories: 777kcal
Equipment
- 10-inch camp dutch oven with flat lid for coals
- lid lifter for handling hot lid
- Smithey 5.5-quart Dutch oven (or larger, for the at-home version)
Ingredients
- 1 lb elbow macaroni or cavatappi or shells
- 3 cups water
- 1 can (12 oz) evaporated milk
- 2 tablespoons butter
- 1 teaspoon salt
- 1 teaspoon dry mustard
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 4 cups sharp cheddar cheese shredded from a block (about 1 lb)
- 1 cup pepper jack cheese shredded (or gruyere or cream cheese)
- 1 cup Ritz crackers crushed (or potato chips)
- 2 tablespoons butter melted
Instructions
Outdoor Cooking Instructions
- Place dutch oven over 8 to 10 coals. Add water, evaporated milk, butter, salt, dry mustard, garlic powder, and pepper. Stir and bring to a simmer.
- Add elbow macaroni, stir once to separate, and cover with the lid. Cook 10 to 12 minutes, stirring once halfway through, until pasta is al dente and most liquid is absorbed.
- Remove from direct heat. Stir in shredded cheddar and pepper jack cheese until melted and creamy. If the sauce feels too thick, add a splash of milk.
- Toss crushed Ritz crackers or chips with melted butter. Scatter evenly over the top of the mac and cheese.
- Cover with the lid. Place 6 coals underneath and 10 to 12 coals on top. Bake 12 to 15 minutes, rotating the oven and lid ¼ turn in opposite directions every 5 minutes, until the top is golden and bubbly.
- Remove from coals, uncover, and let stand 5 minutes before serving.
Indoor Cooking Instructions
- Preheat your oven to 350 degrees F. Place the dutch oven on the stovetop over medium heat. Add water, evaporated milk, butter, salt, dry mustard, garlic powder, and pepper. Stir and bring to a simmer.
- Add elbow macaroni, stir once to separate, and cover. Reduce heat to medium-low. Cook 10 to 12 minutes, stirring once halfway through, until pasta is al dente and most liquid is absorbed.
- Remove from heat. Stir in shredded cheddar and pepper jack cheese until melted and creamy. If the sauce feels too thick, add a splash of milk.
- Toss crushed Ritz crackers or chips with melted butter. Scatter evenly over the top.
- Transfer uncovered to the oven. Bake at 350 degrees F for 20 to 25 minutes until the top is golden and bubbly.
- Remove from oven and let stand 5 minutes before serving.
Notes
- For a 12-inch oven: Double all ingredients. Use 10 to 12 coals underneath for cooking and 8 bottom / 14 to 16 top for baking.
- At home: Cook the absorption phase on the stovetop over medium-low heat, then bake uncovered at 350 degrees F for 20 to 25 minutes.
- Shred cheese at home from a block and pack in a zip-lock for camp. Pre-shredded bags have anti-caking coating that can make the sauce grainy.
- Make ahead: Cook the pasta and mix the cheese sauce at home. Pack in a sealed container in your cooler. At camp, dump into a greased dutch oven, add topping, and bake over coals for 25 to 30 minutes.
Nutrition
Calories: 777kcal | Carbohydrates: 65g | Protein: 33g | Fat: 42g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 112mg | Sodium: 1152mg | Potassium: 263mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1134IU | Vitamin C: 0.03mg | Calcium: 712mg | Iron: 2mg
