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Camp Cooking: Dutch Oven Baked Mac & Cheese

756 views · Published 10 July 2018 · 0:50 · Indexed 20 September 2026

Channel: Adventure Sports Network · 2018 · Sports

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Classic Americana fare meets spicy chiles and habanero jack cheese - this campfire meal is next level.

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7 Ingredients
10-minute Prep
25-minute Cook

Gear Used in This Video
Lodge Camp Dutch Oven - 6 qt./12 in. http://www.avantlink.com/click.php?tt=cl&merchant_id=e295c418-295a-447c-b265-734e25f82503&website_id=fa5d5269-0089-4542-9ebb-c8e2874ef612&url=https%3A%2F%2Fwww.rei.com%2Fproduct%2F884722%2Flodge-camp-dutch-oven-6-qt12-in

Ingredients:

– 3 cups shell pasta

– 3 cups water

– 1 Hatch chile

– 2 tbsp butter or butter substitute (We used Earth Balance)

– 1/3 cup habanero jack cheese

– 1/3 cup cheddar cheese

– 1/3 cup Gruyere cheese

– 1 cup corn flakes, crushed

Directions:

– Place dutch oven on stove and turn to high heat.

– Add water to dutch oven, along with a pinch of salt.

– Cover and bring to a boil.

– While waiting for water to boil, dice up hatch chile.

– Once water is boiling, add the pasta and cover again. Cook for approximately 12 minutes, until pasta is almost done.

– Add Hatch chile to cooking pasta and let simmer for additional 3 minutes.

– Reduce heat to a simmer and do not drain the water.

– Add butter and cheese. Stir until combined.

– Sprinkle crushed corn flakes to coat the top of the pasta.

– Cover and bake for additional 3-5 minutes.

– Garnish with parsley and freshly cracked black pepper. Enjoy!

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