Dutch Oven Mac and Cheese

Steve VSteve V
This is a simple mac and cheese recipe we often cook on overland trips!
Prep Time 5 mins
Cook Time 10 mins
Course Main Course
Servings 6 people


  • Dutch Oven or Campfire Pot


  • 1 Box Elbow Macaroni
  • 2 Cups Water (we eyeball this)
  • 2 tbsp Butter, not salted
  • 1/4 tsp Salt (to taste)
  • 4 Cups Shredded Cheddar Cheese
  • 2 Cups Parmasean Cheese – Fresh Grated/Shredded You can add/subtract cheese to your liking
  • 1/4 tbsp Garlic Powder (optional)


  • Prepare the campfire. Roaring flames are NOT your friend in using a Dutch Oven – it'll get way too hot and burn stuff!!
  • Add the macaroni noodles, water butter and salt in your dutch oven. We found that the exact measure of water depends on the size of the oven – make sure the noodles are covered and mixed well so no dry noodles exist.
  • If using coals as a heat method (we typically put it on the grate or suspend it over the fire), place 10-15 coals on top of the oven and let it go for about ten mins. We improvised this and put the oven directly in the fire – and monitored it for boiling the noodles. It took about 4-5 mins.
  • Remove the dutch oven lid, if the noodles are ready then stir in the garlic powder and shredded cheese that you chose. The cheese is your choice… we used multiple types with ours because you can't have too much cheese!
  • Once mixed, serve in bowls or on plates! Makes a great main course or side dish with burgers!


Note: Clean up is a pain in the ass with this recipe because the cheese melts to the pot and makes it difficult to clean. Recommend a good scraper and, if you have it, hot water. We ended up adding water and boiling it in the oven after the cleanup to remove the leftover cheese and then scrape and wash again.
Keyword dutch oven, mac and cheese
About the author
Steve V
2017 Tacoma TRD Sport, Manual Trans. Dobinson's 3.5" Front/3" Rear Lift on Cooper Discoverer ST MAXX 33" tires.

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