Camp Macaroni and Cheese
Camp Macaroni and Cheese is a fun way to bring the comforts of home to the camp site. Make ahead then cook on the fire for a smoky twist on a favorite.
Servings 16 servings
Ingredients
- 1 lb. short cut pasta, cooked 3 minutes less than package directions
- 4 Tbsp. butter
- 1/4 cup all-purpose flour
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 2 1/3 cups whole milk
- 8 oz. sharp cheddar, shredded
- 8 oz. colby cheese, shredded
- 4 oz. Velveeta cheese, cubed
Instructions
- Melt butter in a medium saucepan. Add flour to make a roux and cook for 1-2 minutes to cook away the flour taste.
- Slowly add the milk to the roux. Cook for several minutes until the mixture has thickened. Stir in salt and pepper.
- Remove pan from the heat and add the cheese, stirring until melted.
- Mix cooked noodles and cheese sauce in a 13×9 foil pan. Allow to cool on the countertop then cover with foil and refrigerate until ready to cook. When ready to cook, remove from the refrigerator up to an hour before cooking. Heat grill to medium high heat. Remove foil on top and place on the grill. Heat until hot and bubbling, about 20 minutes, stirring often.