Campfire Mac & Cheese
Ingredients
- 1 (16-oz.) box elbow pasta
- Kosher salt
- 1 (12-oz.) can evaporated milk
- 1/2 c. (1 stick) melted butter
- 1 tsp. ground mustard
- 1/4 tsp. cayenne pepper
- Freshly ground black pepper
- 2 c. shredded yellow cheddar
- 2 c. shredded white cheddar
- 1/2 c. crushed Ritz crackers
- 1/2 c. freshly grated Parmesan
Directions:
- In a large pot of boiling salted water, cook pasta according to package directions. Drain.
- In a large aluminum pan, combine cooked pasta, evaporated milk, melted butter, ground mustard, cayenne, and black pepper.
- Add cheddars and stir to combine. Cover with foil and cook over a campfire until cheese is melty, 15 minutes.
- Stir mac and cheese, then top with crushed crackers and Parmesan.
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