Camping Mac n’ Cheese

Hi there howdy ho.

Pretend I said that in a southern accent because–>Homemade Macaroni and Cheese!!!!

Is that southern? Pretty sure it is….but even if it’s not, you can get some mighty fine mac and cheeses in that part of the country.

Now, Camping Mac n’Cheese? A Pacific Northwest kind of thing.

Probably more of a Lauren’s Latest thing.

Do you camp? You’re going to want to after one peek at this recipe.

You guys, camping for me isn’t just hot dogs over a fire. My mom taught me from a young age that we can eat just as deliciously on vacation at the beach camping then we do at home. It just means a little cooking in advance! So in honor of me having gone on a camping trip sans husband {still trying to figure out why I agreed to go} and providing my fellow campers with oatmeal chocolate chip cookie s’mores, I decided that I should think of more meals that people would probably not want to make or think they couldn’t make whilst camping.

Why macaroni and cheese was the first thing that popped into my head, I’ll never know. But here is the recipe! I do take a few short cuts, but by golly is this stuff amazing!! Try it and see 🙂

Here’s how to make it:

Since we’re cooking these on the fire/on an outdoor grill, start by finding these mini aluminum pie tins. Just found these at the grocery store! Spray 4 of them with nonstick cooking spray and set aside. {Yes, you can also use just a regular size pie tin.}

For the actual mac n’cheese recipe….it’s not much of a recipe. I like to call it a cheaters mac n’cheese because that’s exactly how I feel about it. This recipe is: cooked elbow macaroni, store bought alfredo sauce, parmesan cheese, mozzarella cheese, cheddar cheese, half & half, salt & pepper. Once the pasta is done cooking, rinse it with cool water and drain well. Then stir in all of these goodies and that’s basically it.

You want to cool down your pasta so the cheese doesn’t melt. The last thing you want is a glob of cheese in the middle of your dish. It would be so hard to divide!

Anyways, divide this cheesy mixture in between your pie tins.

Obviously top with more cheese!

Now, as for storage: we’re going to cover these with foil because again: foil won’t get completely destroyed in a fire pit. Write out what it is so that in your cooler when you go camping, you’ll know to keep these all together and away from the melty ice water.

Be sure to spray the other side of your foil with more nonstick cooking spray. I hate when all that melty, gooey cheese sticks to the top {and then I can’t eat it}.

The things I think of….

Cover these bad boys up and seal them as best as you can. I like to actually put all 4 of these guys into a large ziploc bag so if they do happen to get submerged into that grody, melty ice water in the cooler, it’s no big deal.

Once you are ready to cook these, get a fire nice and hot and let it burn down to hot coals. Place a grill over top {to prevent the bottoms from burning!!!} and heat up your mac and cheese 8-10 minutes or until hot and cheesy! YUM. Depending on how hot your fire is, this could take no time at all, or could take a little longer. The key is to not set them directly over your heat source. Burnt mac and cheese was never good.

Since everything is more or less cooked, all you have to do is heat it through.

The best part of this recipe is the edges and the tops got a thin layer of crispy cheese that added a whole new level of deliciousness.

I’m kind of in love with crispy cheese.

Anyways, if any of you are headed out to camp or even if you don’t camp, try this recipe out. It’s so fast, so simple and awfully delicious!

Have a great weekend! xoxo

Camping Mac n' Cheese

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Ingredients:

• 1 1/2 cups elbow macaroni
• 8 oz prepared Alfredo sauce {just over half a jar}
• 1/2 cup grated sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup mozzarella cheese
• 1/4-1/2 cup half and half or whole milk
• Salt and pepper, to taste

Directions:

1. Cook pasta according to package directions. Drain and rinse with cold water.
2. Stir alfredo sauce into the cooked pasta with the three cheeses and enough milk to keep things loosey goosey. {This is so your mac and cheese doesn't dry out while it's staying cool.} Stir in salt and pepper to taste. Divide between four mini aluminum pie tins {or one big one}, sprayed with nonstick cooking spray. Spray one side of aluminum foil with more nonstick cooking spray and cover each individual mac and cheese portion, sprayed side down, facing the food. Seal well. Store in a large plastic food storage bag in a cooler until ready to cook.
3. Prepare a fire and let it burn down to the coals. Place a cooking rack over top that would be 2-3 inches above. Place each pie tin over the hot coals and cook 8-10 minutes or until hot. Remove from fire and serve immediately.
4. **SHORTCUT MAC AND CHEESE DIRECTIONS**You can also just bake these at home in a glass or ceramic baking dish at 350 degree oven for 20-25 minutes or until hot and melted. Easy peasy!

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