Dutch Oven Mac and Cheese

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? Exactly!!

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 overcook it, because it can get dry and overcooked. My family absolutely loved this it was almost gone when we cleaned up we were pretty happy with how it turned out!

Dutch Oven Mac and Cheese

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 crockpot with butter liberally. 
3. Dump about half of the pasta in the oven. Distribute half of 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 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!