Campfire Recipe: Mexicali Macaroni and Cheese

Yes, I love macaroni and cheese and it really does not matter what kind. The dish below is one that is wonderful as a side dish. While there is shredded cheese in the dish and is a good source of protein, I like to add black beans to the recipe if I am going to use this as a main dish.

While I have listed green chilies or jalapenos, I would also like to suggest another idea that I have done many times. Yes, the use of these peppers creates a Mexican inspired dish but I have also used Italian pickled vegetables. These mixed, pickled vegetables add color and texture along with a unique taste that is not too hot but beware there are hot versions of these pickled vegetables.

Finally, while elbow macaroni is listed, you can use any shape of pasta but not spaghetti. The thinness of the pasta makes the dish mushy in nature.   

Campfire Recipe:  Mexicali Macaroni and Cheese

Ingredients

Spray or liquid oil

16 ounces of cheese sauce

1 ½ cups of water

4.5 ounces of chopped green chilies or jalapenos, undrained

1 cup of fresh tomatoes, chopped

1 cup of shredded Monterrey Jack cheese

8 ounces of uncooked elbow macaroni

mexicali.macaroni

Steps

  1. Prepare the coals by building a fire.
  2. Lightly grease a 10 inch Dutch oven with spray or liquid oil.
  3. In a large bowl, combine cheese sauce, water, green chilies or jalapenos, tomatoes, and ½ cup of shredded Monterrey Jack cheese. Stir in uncooked elbow macaroni.
  4. Spoon the mixture from step 3 into a 10 inch Dutch oven.
  5. Place the lid on and move the Dutch oven to a heat resistant surface.
  6. Arrange 6 prepared coals in a circle on the heat resistant surface.
  7. Put the Dutch oven on the prepared coals.
  8. Cover the lid with prepared coals.
  9. Allow to cook for 20 minutes. Once that time period has passed, carefully remove the lid and stir the contents of the Dutch oven. Place the lid back on and cook for another 10 minutes.
  10. After the last 10 minutes have passed, knock off the coals from the lid and move the 10 inch Dutch oven from the circle of prepared coals.
  11. Remove the lid and add the remaining cheese.

Place the lid back on and allow to sit for 5 minutes before serving.

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