The perfect one-pot camping dish to keep everyone happy - and fed up.
Course Main Dishes
Essential Ingredient Pasta
Prep Time 5minutes
Cook Time 15minutes
Total Time 20minutes
1/2teaspoonfine sea salt
450gramsmacaroni pastaor shells, like in the photos
1 1/2cupsevaporated milk
1/4teaspoonfreshly ground black pepper
dash of paprika
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.