Dutch Oven Mac and Cheese

My favorite meal since I was a child has always been Mac and Cheese! Why not eat it while camping with Dutch Oven Mac and Cheese!?

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When I was little I remember in the summer we would always go to Payson Lakes and dutch oven. I used to think you only had a few options for cooking outdoors. Now I have learned you can make just about anything with the right preparation. Matt suggested for the family reunion that we make Mac and Cheese. Be careful when you cook the pasta to not over cook it, because it can get dry and over cooked. My family absolutely loved this it was almost gone when we cleaned up we were pretty happy with how it turned out!

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Ingredients

  • 2 pounds elbow macaroni
  • 1/4 stick of butter
  • 16 ounce package Velveeta cheese, cubed
  • 1 1/2 pounds Monterey Jack cheese, cubed
  •  1/2 cup milk
  • 2 tablespoons spicy brown mustard
  • 14 inch camp dutch oven
  • Large cook pot

Directions

  1. In a large cook pot, cook pasta according to the directions on the packaging. Drain and rinse.
  2. Grease the crock pot with butter liberally. 
  3. Dump about half of the pasta in the oven. Distribute half of the the Velveeta cheese and a third of the Monterey Jack cheese.
  4. Pour the remaining pasta on top and then cover with the remaining Velveeta cheese and another third of the Monterey Jack cheese.
  5. Combine milk with the mustard in a cup, then pour over cheese in the oven.
  6. Cook for 45 minutes using 21 coals on the lid and 11 under the the oven. Refresh coals as required.
  7. After 45 minutes check mac and cheese and stir. Top with remaining cheese! Cook for 10 more minutes or until cheese is melted!
  8. Enjoy! Serve warm… or cold! Good both ways! Also, it made amazing leftovers the next day!

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Dutch Oven Mac and Cheese
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Ingredients
  1. Ingredients
  2. 2 pounds elbow macaroni
  3. 1/4 stick of butter
  4. 16 ounce package Velveeta cheese, cubed
  5. 1 1/2 pounds Monterey Jack cheese, cubed
  6. 1/2 cup milk
  7. 2 tablespoons spicy brown mustard
  8. 14 inch camp dutch oven
  9. Large cook pot
Instructions
  1. Directions
  2. In a large cook pot, cook pasta according to the directions on the packaging. Drain and rinse.
  3. Grease the crock pot with butter liberally.
  4. Dump about half of the pasta in the oven. Distribute half of the the Velveeta cheese and a third of the Monterey Jack cheese.
  5. Pour the remaining pasta on top and then cover with the remaining Velveeta cheese and another third of the Monterey Jack cheese.
  6. Combine milk with the mustard in a cup, then pour over cheese in the oven.
  7. Cook for 45 minutes using 21 coals on the lid and 11 under the the oven. Refresh coals as required.
  8. After 45 minutes check mac and cheese and stir. Top with remaining cheese! Cook for 10 more minutes or until cheese is melted!
  9. Enjoy! Serve warm... or cold! Good both ways! Also, it made amazing leftovers the next day!
Lou Lou Girls https://www.loulougirls.com/

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6 thoughts on “Dutch Oven Mac and Cheese”

  1. Who knew you could have mac and cheese on a camp out? Maybe my only 2 camping experiences before I swore them off would have been better if I’d had this!

  2. What a great recipe for a camp out, it looks fantastic! Thanks so much for sharing with Full Plate Thursday today. Have a great day and come back soon!
    Miz Helen

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