Recipes

Camping Stovetop Mac and Cheese (Make-Ahead for Coleman Stove)

Base serves 2 with leftovers — slide to scale the ingredients.

Serves ~6. Stable, creamy sauce that reheats without splitting.

Ingredients

  • 1 lb elbow macaroni
  • 4 tbsp unsalted butter
  • 1 (12 oz) can evaporated milk
  • 8 oz cream cheese, cut into cubes
  • 12 oz sharp cheddar, shredded
  • 4 oz Gruyère, shredded (melts smoothly and adds a nutty richness)
  • 1 tsp Dijon or yellow mustard
  • 1/2 tsp garlic powder
  • 1 tsp kosher salt, 1/2 tsp black pepper (plus more to taste)
  • Reserve 1 cup pasta cooking water (for loosening)

Optional toppings/add-ins

  • 1 cup crushed Ritz crackers or panko + 2 tbsp butter (for toasted crumb topping)
  • Add-ins: cooked bacon (6 slices, chopped), sautéed jalapeño (1–2), steamed broccoli florets (2 cups, small), hot sauce (2–3 tbsp), or leftover taco beef + pepper jack

At Home (Make Ahead)

  1. Boil pasta in well-salted water to very al dente (about 1 minute less than package). Drain and reserve 1 cup pasta water.
  2. Sauce base: In a medium pot over medium heat, melt butter. Add evaporated milk and cream cheese; whisk until fully smooth.
  3. Off heat, whisk in cheddar and American a handful at a time until melted and silky. Whisk in mustard, garlic powder, salt, and pepper.
  4. Combine: Stir in pasta. Add 1/2–3/4 cup reserved pasta water until the sauce is creamy and slightly loose (it will thicken as it chills).
  5. Chill: Spread into a shallow pan to cool 10–15 minutes, then transfer to a tightly covered foil 9x13 pan or a gallon zip/vac bag flattened. Refrigerate until fully cold. Keep at ≤40°F in cooler.

At Camp (Coleman Stove Reheat)

  • Foil pan method (hands-off): Add 1/2 cup water or milk around edges. Cover tightly with foil. Heat over medium-low 10–15 minutes, stirring 1–2 times, until hot and creamy. Add small splashes of water/milk as needed.
  • Pot method (fastest): Add mac to pot with 1/3–1/2 cup water or milk. Warm gently on low, stirring frequently until smooth and steaming. Do not boil. Adjust salt.
  • Optional topping: In a skillet, melt 2 tbsp butter over medium heat; stir in crushed Ritz/panko and toast until golden. Sprinkle on top to serve.

Food Safety

  • Chill quickly, transport on ice, and reheat to 165°F. Don’t leave in the danger zone (>40°F and <140°F) for more than 2 hours total.

Pack List (Camp)

  • 10–12" skillet or 3–4 qt pot + lid/foil
  • Spoon/spatula, lighter/matches
  • 1 cup milk or water for loosening
  • Salt, pepper, hot sauce
  • Optional: butter + crackers/panko for topping