Dutch Oven Mac & Cheese
This easy Dutch Oven Macaroni & Cheese recipe is perfect for outdoor cooking, with minimal ingredients and maximum flavor. Plus, it’s a great way to feed a hungry crowd without a ton of prep work.
Ingredients
- 2 cups uncooked elbow macaroni
- 1 cup 250 ml alfredo sauce
- ½ cup sharp cheddar shredded
- ½ cup mozzarella cheese shredded
- ½ cup parmesan cheese shredded
- ½ cup half & half cream
Instructions
- Cook the noodles (if needed) in the Dutch oven until al dente. Drain the water.
- Add the remaining ingredients to the pot and stir.
- Heat for 10-15 minutes, stirring occasionally, until the cheese is fully melted and the sauce is smooth and creamy.
Notes
- Prep at home: Save time at the campsite by cooking the macaroni in advance. Store it in a zip-top bag with a little olive oil to prevent it from clumping together.
- Use a mix of cheeses: Sharp cheddar provides bold flavor, while mozzarella and parmesan add creaminess and depth. Feel free to mix in your favorite cheeses for a unique twist!
- Keep the heat low: Dutch ovens retain heat well, so keep the temperature on the lower side to avoid scorching the cheese.
- Add a crunchy topping: If you have breadcrumbs or crushed crackers on hand, sprinkle them on top for an added crunchy texture.
- Make it smoky: Cooking over a campfire? Let the Dutch oven sit with the lid on for a few extra minutes to infuse the mac and cheese with a delicious smoky flavor.
Nutrition
Serving: 4servingsCalories: 560kcalCarbohydrates: 57gProtein: 23gFat: 26gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 85mgSodium: 820mgPotassium: 229mgFiber: 2gSugar: 4gVitamin A: 441IUVitamin C: 0.3mgCalcium: 366mgIron: 1mg
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