Campfire Mac and Cheese

CAMPFIRE MAC AND CHEESE

Serves 1-2 persons
Olive oil
Pinch of salt
2 pinches smoked paprika
140g evaporated milk
220g shredded white cheddar cheese
200g 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!

TIPS:

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. Add to recipe. 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.