Think mac and cheese is just for stovetops and boxed mixes? Think again. This campfire mac and cheese is creamy, cheesy, and made entirely over an open flame. Whether you’re tent camping, RV-ing, or just backyard grilling, this recipe brings true comfort food vibes to the great outdoors — no boiling water needed!
With two foolproof methods — foil packet or cast iron skillet — you can customize it to feed picky kids, hungry hikers, or your own cheese-loving soul. Plus, it’s way more fun (and way more delicious) than those powdered mac cups. Trust me.
While you’re here, don’t miss our Breakfast Burritos (Freeze & Reheat) — both great for meal-prep camping trips!
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Why Campfire Mac and Cheese is the Perfect Camping Comfort Food
- No boiling required: Just layer and heat — it cooks in its own cheesy steam.
- Minimal cleanup: Use foil or one skillet and you’re done.
- Easy to customize: Add bacon, chorizo, broccoli, or spice.
- Great for groups: Scale up for scouts, family nights, or camping parties.
And if you’re wondering… yes, it’s *better* than boxed.
The Best Cheeses for Campfire Mac
For super melty, flavorful mac and cheese, use a combo of cheeses:
- Sharp Cheddar: Bold, tangy base
- Monterey Jack or Gouda: Melty and creamy
- American slices: Classic gooey texture
- Optional: Gruyère or cream cheese for gourmet vibes
Want to level it up? Add a spoonful of cream cheese or some evaporated milk for ultra silkiness. (Chef Gordon Ramsay swears by Gruyère for depth!)
Ingredients You’ll Need
This recipe is super forgiving, so don’t stress exact amounts. Here’s a solid base for 4 servings:
| Ingredient | Amount |
|---|---|
| Elbow pasta (uncooked) | 1½ cups (about 6 oz) |
| Shredded cheddar cheese | 1½ cups |
| Monterey Jack (or Gouda) | 1 cup |
| Evaporated milk (or whole milk) | ½ cup |
| Butter | 2 tbsp |
| Salt, pepper, garlic powder | To taste |
| Foil or cast iron skillet | For cooking |
| Optional: bacon, green chiles, hot sauce | As desired |
Pro tip: Pre-shred your cheese and measure ingredients into zip bags before your trip for fast campfire cooking.
Campfire Mac and Cheese
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Camping
- Method: Campfire
- Cuisine: American
Description
Creamy, cheesy, and made entirely over a campfire, this Campfire Mac and Cheese is comfort food at its finest — no boiling required. Perfect for campers, grillers, and anyone craving gooey mac in the wild.
Ingredients
- 1½ cups elbow pasta (uncooked)
- 1½ cups shredded cheddar cheese
- 1 cup Monterey Jack or Gouda cheese
- ½ cup evaporated milk or whole milk
- 2 tbsp butter
- Salt, pepper, garlic powder to taste
- Foil or cast iron skillet for cooking
- Optional: cooked bacon, green chiles, hot sauce
Instructions
- Spray foil or oil a cast iron skillet.
- Add uncooked pasta, cheeses, milk, butter, and seasonings.
- For foil: Seal packet tightly and cook over campfire coals for 20–25 mins, flipping halfway.
- For skillet: Cover and place over coals or grill for 10–15 mins, stirring occasionally.
- Optional: Add toppings like breadcrumbs, bacon, or hot sauce after cooking.
- Serve hot and enjoy gooey, campfire comfort!
Notes
Pre-shred cheese and pack ingredients in zip bags before your trip. Use evaporated milk or heavy cream for best texture. Stir gently while cooking to avoid burning.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 3g
- Sodium: 710mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg
How to Make Campfire Mac and Cheese
Foil Pack Method (No Pre-Boil Needed!)
- Tear a large sheet of heavy-duty foil and spray with oil.
- Add uncooked pasta, cheeses, milk, butter, and seasonings to the center.
- Fold foil tightly into a sealed packet (double wrap if needed).
- Place on hot campfire coals or grill for 20–25 minutes, flipping halfway.
- Open carefully, stir, and enjoy! Add more cheese if desired.
Want a crispy top? Add crushed crackers or breadcrumbs after cooking and return to heat uncovered for 2–3 minutes.
Cast Iron Skillet Method
If you’re more of a skillet-over-coals camper, this method gives you creamy mac with a golden, slightly crispy bottom (AKA the best part!).
- Lightly oil a cast iron skillet or Dutch oven.
- Add pre-cooked pasta (or partially pre-boiled if you prefer a softer bite).
- Stir in cheeses, milk or cream, butter, and seasonings.
- Cover the pan tightly with foil to trap steam.
- Place over medium-hot coals or grill grate for 10–15 minutes, stirring occasionally.
- Remove from heat, top with extra cheese or breadcrumbs, and let sit covered for 5 minutes before serving.
Tip: For more color and crisp, remove the foil at the end and let it cook uncovered for 3–5 more minutes. Smoky perfection!
Campfire Cooking Tips for Creamy, Melt-in-Your-Mouth Mac
- Use evaporated milk or heavy cream — it won’t curdle or separate like regular milk over heat.
- Stir gently and often to prevent scorching, especially in a skillet.
- Keep a water bottle handy — add a splash if things start looking dry before fully cooked.
- Cover your cooking vessel — steam helps melt the cheese into every pasta nook.
Whether you use foil or cast iron, the key is gentle heat and good cheese. Want a full meal? Serve it alongside our Foil Packet BBQ Chicken & Veggies or meaty Marinated Steak Skewers.
Mix-It-Up: Campfire Mac and Cheese Variations
Once you master the base, get creative! Here are some crowd-pleasing combos:
Bacon & Jalapeño Mac
Add cooked bacon bits and diced jalapeños for a smoky-spicy kick. Great for grown-up campers who like it hot.
Chorizo & Corn
Mix in cooked chorizo and fire-roasted corn for a Tex-Mex flair. Don’t forget a sprinkle of cilantro!
Broccoli Cheddar (Veggie Version)
Add small broccoli florets during the last few minutes of cooking — they’ll steam in the heat and add color + crunch.
Buffalo Ranch Chicken Mac
Stir in shredded rotisserie chicken, a splash of buffalo sauce, and a swirl of ranch dressing.
Total crowd-pleaser!
Bonus Ideas:
- Top with crushed crackers or tortilla chips for crunch
- Try smoked gouda for a next-level flavor bomb
- Use pre-cooked mini shells, rotini, or gluten-free pasta if needed
Pair these with a cold drink and a serving of our Make‑Ahead Pasta Salad Jars or hearty Campfire Sloppy Joe Sliders for the ultimate campfire feast.
Campfire Mac and Cheese FAQs
What is the powder stuff in mac and cheese cups?
It’s usually a mix of powdered cheese, whey, and flavor enhancers like salt and citric acid. For a better alternative, try real shredded cheese in this campfire recipe!
Can you cook pasta over a campfire?
Absolutely! Use foil packets with extra liquid or pre-boiled pasta in a cast iron skillet. Both cook beautifully over hot coals or a grill grate.
How to improve mac and cheese cups?
Stir in real cheese, a splash of milk, or mix-ins like bacon or hot sauce. Heat thoroughly and stir well to melt everything smoothly.
What cheese does Gordon Ramsay use for mac and cheese?
Chef Ramsay often uses Gruyère or sharp cheddar for bold flavor, and sometimes combines them with cream cheese for a silkier texture.
Why do people put flour in their mac and cheese?
Flour helps create a roux, which thickens the cheese sauce. In campfire versions, cream or evaporated milk works well to avoid needing a stovetop roux.
How to stop mac and cheese powder from clumping?
Add a splash of warm milk and stir continuously to dissolve the powder. But honestly? Ditch the powder — real cheese is way better!
Cheesy Campfire Perfection
Whether you’re gathered around the fire with friends or making memories on your first big camping trip, this Campfire Mac and Cheese is pure gooey gold. No boiling. No blandness. Just melty, customizable, cheesy goodness that makes everyone happy.
Don’t forget to tag us with your cheesy creations using #EmpireCipesMac — we love seeing your foil-wrapped wins.
And for more fun camping recipes, try our Pre‑Made Pancake Batter (in a Bottle) for breakfast or snack on this addictive S’mores Trail Mix (Bonus Snack!) by the fire.
