Since moving to the USA, my cousins (who live in Oklahoma) and I would talk about going camping on the mountains. We decided to do it this weekend and I was assigned to food detail. The easiest part was we were car camping, so we just loaded and brought all sorts of gear, coolers, and all the bottles of beer we want.
Don’t be fooled by the term “car camping”; it doesn’t mean that you just pull up to the campsite and just sleep on the car. Instead of camping in the mountains with only what you can carry, you can pack as much as you want as long as it fits in your car.
As I have said, carrying the food was the easy part. The challenge was the menu had to be about the all-time best comfort food. It was hard because there are a lot of comfort food one can make. But then I thought bacon is life, pasta fills you up quick, and cheese just warms your heart… Aha! My campfire 5-cheese mac and cheese!
I’ve got this recipe up my sleeve that will surely comfort us all while camping. Plus, we were bringing a cooler filled with a lot of ice thus, we weren’t throwing any leftovers.
If you’re going on a camping trip let me give you some helpful tips:
- Prep and portion all of your ingredients.
- To maximize your space, fill a plastic bottle with olive oil for cooking.
- Be sure to bring a pot holder, pot, small knife, pan, cutting board, wooden spoon, salt and pepper shaker, bottle opener, can opener, zip-lock bag, plates, and utensils.
Are you read? Let’s start!
What You’ll Need
- 1 lb elbow macaroni
- ½ C butter
- ½ C flour
- 4 C milk
- 2 C shredded yellow cheddar cheese
- 2 C shredded white cheddar cheese
- 2 C shredded sharp cheddar cheese
- 1 C mozzarella cheese
- 1 tsp salt and pepper to taste
- ½ C parmesan cheese
- ½ C Panko bread crumbs
Prep Time: 45 Minutes
Cook Time: 12 Minutes
Start by boiling 1 liter of water with salt. While it cooks, make the roux by cooking the butter in a large saucepan.
Once the butter has melted, sprinkle in the flour, and use a whisk to move it around to keep it from burning. Do this for 2 to 3 minutes.
Once the roux turns a golden brown, season it with salt and pepper then pour in the milk, whisking vigorously to avoid forming chunks..
Heat the roux over very low heat until it starts to thicken and coats the back of a spoon. Once it reaches that thickness, remove from heat.
Now, check your pasta if it’s cooked. When it’s done, drain and rinse it, then divide evenly in 4 mini loaf pans. Sprinkle all the cheese but leave a little parmesan for garnishing. Then, pour the roux over each pan and let it sit until the cheese melts.
Carefully mix until everything is well incorporated. Mix the panko and remaining parmesan then cover with aluminum foil. You can freeze in an ice chest this until you’re ready to cook.
When you’re ready to cook, place them close to the campfire for 12 to 15 minutes or until the cheese starts to bubble and the top is crispy. Then, you’re ready to eat!
Comfort Food At Its Finest!
To enjoy your mac and cheese, it’s best eaten warm. It’s so satisfying to see the cheese bubbling and the mozzarella stretching when you’re about to serve it. The best comfort food for a chilly dinner!
You can have it as your lunch or breakfast too. If there are leftovers, don’t throw it away! Watch the video below on how to make grilled cheese with leftover mac and cheese
Don’t forget to bring your bread!
Did you find this article useful? Will you try my campfire mac and cheese recipe? If you have your own recipe, feel free to share it in the comment section below! Don’t forget to share this post. Enjoy camping folks!