Dutch Oven Macaroni and Cheese Campsgiving Recipe
Dutch Oven Mac and Cheese Recipe
Sink your teeth into this super-easy, mac & cheesy Dutch oven mac and cheese this Thanksgiving. But, seriously, let it cool down first!
Nothing beats a quick, easy, cheesy mac and cheese to warm your spirits on Thanksgiving. Whether you’re gearing up for a camping trip this holiday weekend or spending it at home with your family, this Dutch oven mac and cheese recipe is the perfect dish to satisfy anyone in your family. Of course, you’ve probably made a pot of mac and cheese once or twice, but this Dutch oven recipe is a creamy, savory, gooey sensation you must try like—immediately. We came up with this recipe last Thanksgiving, and it was so good that we knew we just had to share it with you all. So, without further ado, here’s our Dutch oven macaroni and cheese recipe so you can put a smile on the faces of all the hungry campers this Thanksgiving.
Dutch Oven Mac and Cheese: Ingredients
- 1 box of your favorite pasta (you can use gluten-free pasta if you have a gluten allergy)
- 4 tablespoons of butter
- 4 tablespoons all-purpose flour (substitute with a gluten-free flour blend)
- 2 cups half-and-half cream
- 2 cups shredded Cheddar Jack cheese
- 1 cup shredded Mozzarella
- 1 cup panko breadcrumbs (swap with gluten-free breadcrumbs)
- 1 teaspoon salt (to taste)
- .5 teaspoon ground black pepper
- .5 teaspoon cayenne pepper
- .5 teaspoon paprika
Pro tip
Equal parts flour and butter make your Roux, which thickens your cheese sauce. Whether you decide on two tablespoons or 4 (depending on how many mouths you’re feeding), ensure that the flour and melted butter are whisked together in equal proportions!
Dutch Oven Mac and Cheese: Directions
Step 1: Preheat your Dutch oven to 350 degrees F (for a 12-inch Dutch oven, you need 23 coals total = 16 Top/7 Bottom). If you’re at home, preheat your oven to 400 degrees F.
Pro tip: Baking times vary depending on outside air temperature, elevation, and humidity, so be ready to adjust as necessary.
Step 2: Bring a large pot of salted water to a rolling boil. Add your pasta and cook for about 9 to 10 minutes, frequently stirring.
If you’re camping, it’s best to bring pre-cooked pasta that’s kept to a safe handling temperature in a cooler.
After you drain your pasta, shock the noodles in cold water (throw some ice cubes in there) to prevent sticking and overcooking. I choose Rotini, a short, corkscrew-shaped pasta, for my recipe because the cheese sauce clings better to the noodle.
Pro tip: Depending on your health preferences, add a generous amount of salt to the water (at least 1 to 2 tablespoons).
Step 3: Heat the Dutch oven over medium heat on the stovetop or over your campfire. Gradually melt your butter and mix in all-purpose flour. Then, whisk butter and flour until blended. Slowly pour and stir the half-and-half cream, stirring as you go, until your mixture comes to a gentle boil. Stir for about 1 or 2 minutes until the sauce thickens. Note that this step usually takes anywhere from 5 to 10 minutes. Season your cheese mixture with salt, black pepper, cayenne, and paprika to taste.
Step 4: Toss in your cheddar jack and mozzarella. The mozzarella will add to the cheese pull when you lift in with your fork. Stir in your cheese until melted and the mixture is smooth. After your cheese is melted, fold in your pasta until every noodle is coated with your creamy cheese mixture. If you’re at home, ensure your heat is at medium-low, but if you feel it’s necessary for time, it’s perfectly okay to raise the heat to medium.
Step 5: Sprinkle those breadcrumbs on top of your mac and cheese for added texture. However, please don’t overdo it. Generally, you should still see some pasta underneath your breadcrumbs.
Pro tip: The fewer breadcrumbs, the crisper your crust will end up.
Step 6: If you're making this recipe at home, bake the Dutch oven in the preheated oven for 20-25 minutes. Bake until the crust (breadcrumbs) is golden brown for about 10 minutes. Remove from the oven and sit for at least 15 to 20 minutes before serving!
Prop tip: Let that creamy, cheesy Dutch oven mac and cheese cool before anyone sinks their teeth in because burning the tongue leads to loss of taste, and seriously, you’ll want to savor every bite of this recipe.
The Scout's Dutch Oven Cookbook - An exciting new offering from the same authors who wrote the ever-popular Scout's Outdoor Cookbook. With camp cookery as popular as ever within Scouting, this book continues the tradition founded in our pioneering past by focusing solely on the art of camp Dutch oven cooking.
This all-in-one manual for Boy Scouts and their leaders contains enough information to support mastery of basic concepts for those new to Dutch oven cooking while providing many challenges for advanced outdoor chefs.
Tim and Christine Conners provide 176 pages of award-winning Dutch oven recipes, including "Commissioner's French Toast," "Chicken Dutchiladas," and much more. The Scout's Dutch Oven Cookbook highlights hand-picked outdoor recipes, plus cooking methods and tips for a Scout-friendly cooking experience.
Featuring full-color photography, this book includes step-by-step, clear, and specific instructions for each Scout-tested recipe, eliminating the need for guesswork. Great Scout anecdotes about camping and food adventures accompany many recipes.
Thanksgiving Made Easy with Scout Shop
The best part of this Dutch oven mac and cheese recipe is how simple and affordable the ingredients are. Plus, you can adjust the seasonings to fit your pallet without losing this American staple's cheesy and buttery taste. And, as always, share your Dutch oven mac and cheese experience with your Scout Fam by using #DutchOvenYum on Instagram! For outdoor cooking gear, visit ScoutShop.org—the official online retail store of the Boy Scouts of America!
