Dutch Oven Bacon Mac & Cheese
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Shredding your own cheese will allow it to melt better. 
Cooking the bacon and onions 
Yes! You can make great Mac & Cheese while camping and with this recipe you can also make it all in one pot.
A block of cheese grated will actually melt better than store bought shredded cheese, because of the additives they use to keep the cheese from sticking and clumping.
Dutch Oven Bacon Mac & Cheese
Category
Camping and Cast Iron Cooking
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Ingredients
- ½# Bacon, sliced into thin pieces
- ½ onion, chopped
- ½# or 2 cups Pasta
- 2.5 cups water
- 8 oz cream cheese
- 8 oz medium or sharp cheddar cheese, shredded.
- 1 tsp Creole Spice or the seasoning of your choice
Instructions
- Start 24 briquets and allow to go white.
- Slice up your bacon and onions.
- Preheat your water if you can – this will speed up the cooking process.
- Place all 24 briquets under the Dutch oven and then fry the bacon.
- Add the onion to the bacon and cook until soft.
- Remove the onion and bacon and set aside.
- Add the water slowly and carefully to the Dutch oven.
- Add the pasta and stir to wet it all.
- Move 14 coals to the lid with the remaining coals around the bottom rim; cook the pasta for 10-12 minutes.
- When the pasta is done, there should be some water left; that’s okay as it will help make the sauce.
- Add the cream cheese and stir through. Replace the lid until melted.
- Add the shredded cheese and the seasoning and replace the lid until melted.
- Add the bacon and stir through. Allow to simmer and thicken.
- Garnish with parsley and some more shredded cheese.