Campfire Mac and Cheese
CAMPFIRE MAC AND CHEESE
Serves 1-2 persons
1 tablespoon olive oil
1/4 teaspoon salt
3/4 smoked paprika
5 ounce can evaporated milk
8 ounces shredded white cheddar cheese
1/2 pound cooked macaroni noodles (cooked at home before your trip)
In a medium sized pot, heat oil over medium heat on your Kelly Kettle Hobo Stove, add salt, smoked paprika and evaporated milk. Stir until mixed. When the mixture begins to lightly simmer after 2-3 minutes, add cheese and stir until all the cheese is melted. Take off heat and add the noodles. Stir until everything is cheesy, and serve!
Noodles - Cook the macaroni at home the night before you leave on your camping trip. Rinse it with cold water and store in a sealable plastic bag with a little bit of oil. This will keep it good until it’s mac time.
Cheese - You can add more or less cheese to your taste or add other cheddar cheeses. Also you might consider adding liquid smoke instead of smoked paprika
Texture - For a more crunchy Mac and Cheese, toast bread crumbs before leaving home. In a frying pan over medium heat, cook 1/4 cup ciabatta bread crumbs with oil and 1/8 tsp. of each salt and pepper, stirring often, until crumbs begin to crisp, 3 to 4 minutes. Add paprika and cook, stirring, until crunchy, 3 to 4 more minutes. Pour from pan to a bowl and let cool; then seal in a lid container or resealable plastic bag.