Camping One-Pot Macaroni & Cheese

The perfect one-pot camping dish to keep everyone happy - and fed up.
Course Main Dishes
Cuisine American
Essential Ingredient Pasta
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 people
Calories 350kcal
Author Aimee


  • 3 cups 2% milk
  • 2 1/2 cups water
  • 1/2 teaspoon fine sea salt
  • 450 grams macaroni pasta or shells, like in the photos
  • 2 Tablespoons unsalted butter
  • 1 teaspoon Dijon mustard
  • 1 1/2 cups evaporated milk
  • 2 cups cheddar cheese
  • 1/4 teaspoon freshly ground black pepper
  • dash of paprika
  • Tabasco for serving


  • In a large, heavy bottomed pot, such as a cast iron Dutch oven, combine the 2% milk, water and salt. Bring to a boil, then tip in the pasta, stirring slowly with a wooden spoon.
  • Cook the pasta in the milk, partially covered with a lid, over medium-high heat until al dente, about 9-10 minutes; it should be slightly underdone when you bite into it. Do not drain!
  • Reduce the heat to medium-low. Stirring constantly, add the butter, dijon and evaporated milk to the pot. Slowly sprinkle in the cheese, a handful at a time, and stir until melted. The sauce will thicken as the cheese melts and the pasta finishes cooking.
  • Remove the pot from the heat. Season with pepper and paprika. Taste the mac & cheese and shake in a little extra salt, if desired. Cool slightly, stirring occasionally, until the sauce has thickened and coats the pasta. Serve at once.


If you have access to mild fresh herbs such as chives, basil, oregano or thyme, toss a few in or on top of the finished dish for a little aromatics.


Calories: 350kcal