Comments on: Dutch Oven Mac & Cheese https://www.freshoutdo.com/dutch-oven-mac-cheese/ Mon, 18 Apr 2022 19:21:14 +0000 hourly 1 By: Fresh Out Do https://www.freshoutdo.com/dutch-oven-mac-cheese/#comment-84420 https://www.freshoutdo.com/?p=8193#comment-84420 In reply to Clarissa.

Congrats!! I’d try it at 350F, though this could also be done on your stovetop in the Dutch oven, too!

]]> By: Fresh Out Do https://www.freshoutdo.com/dutch-oven-mac-cheese/#comment-84306 https://www.freshoutdo.com/?p=8193#comment-84306 In reply to Jacob.

Hi Jacob,
I’m so sorry to hear that this didn’t work out for you. That’s a total bummer. The starchy water that is leftover from cooking the pasta is supposed to function like a bechamel sauce (without the extra fussy work) and thin out the cheese to make it creamy, but it sounds like there wasn’t enough water left to achieve the right consistency!
We’ll revisit this recipe to see where we can make improvements. If you want to try this one again (or for others reading this), if the cheese sauce is too thick, thinning it with some warmed milk and stirring to combine well will help!
Thanks for the feedback
-Megan

]]> By: Jacob https://www.freshoutdo.com/dutch-oven-mac-cheese/#comment-84305 https://www.freshoutdo.com/?p=8193#comment-84305 Followed the recipe to a tee, did a double batch. Used Tillamook sharp cheddar. Turned out really bad. Nobody in the campsite could stomach a full bowl. The stuff was so thick, it seriously needed something other than just cheese, perhaps some kind of béchamel sauce would loosen the whole ordeal.1 star

]]> By: Clarissa https://www.freshoutdo.com/dutch-oven-mac-cheese/#comment-84053 https://www.freshoutdo.com/?p=8193#comment-84053 This looks amazing! We just got a dutch oven for our wedding. Do you happen to know what the non-campfire/indoor oven temperature equivalent would be?

]]> By: Liz https://www.freshoutdo.com/dutch-oven-mac-cheese/#comment-83919 https://www.freshoutdo.com/?p=8193#comment-83919 I made this for a crowd after a long day of river rafting. I used 5 cups of Mac, 5 cups water, and 10 cups of freshly shredded cheese in a 10 qt dutch oven. I forgot to pack in butter so we did without-still good! The mustard seems like a weird addition but it really is needed. Brings a little extra kick. Kettle Chips on top were a crowd pleaser!5 stars

]]> By: Zak https://www.freshoutdo.com/dutch-oven-mac-cheese/#comment-83529 https://www.freshoutdo.com/?p=8193#comment-83529 Made this, the Shrimp Boil Foil Packets [1] and the Stuffed French Toast [2] on our trip this past weekend. This Mac ‘n Cheese is only slightly harder than mac ‘n cheese from a box and 1000x more delicious. Even if you’re home, skip the boxed stuff and whip this up. You won’t regret it.

Note, we just brought a block of cheese and shredded at camp. We didn’t measure it exactly but it seems that an 8 oz. block of cheese is about 3.5-4 cups for reference, obviously depending on how fine you shred it.

This can easily be done on a camp stove too. Due to some wet wood, our building hunger outpaced our build up of hot coals so we pivoted and used the stove. Ended up just boiling the pasta since we had plenty of water and I was weary of steaming it.

Also, the chips added a nice texture so they’re definitely worth giving a try!

[1]: https://www.freshoutdo.com/shrimp-boil-foil-packets/
[2]: https://www.freshoutdo.com/stuffed-french-toast/

]]> By: Fresh Out Do https://www.freshoutdo.com/dutch-oven-mac-cheese/#comment-83405 https://www.freshoutdo.com/?p=8193#comment-83405 In reply to Mara.

Yes, we grated this cheese from a block. You are correct: coating on pre-shredded cheese can interfere with melting/binding. But you can also “pre-shred” at home yourself, if you don’t want to take the whole block with you.

]]> By: Mara https://www.freshoutdo.com/dutch-oven-mac-cheese/#comment-83306 https://www.freshoutdo.com/?p=8193#comment-83306 Question: Did you shred your cheese from a block? It would be so much easier to bring pre-shredded cheese, but the coating can sometimes interfere with the melting/ binding process.

]]> By: Fresh Out Do https://www.freshoutdo.com/dutch-oven-mac-cheese/#comment-80416 https://www.freshoutdo.com/?p=8193#comment-80416 In reply to Crystal Grace Goh.

1. It’s Dutch oven from the now out-of-business camping brand Poler Stuff. It’s basically just a Lodge 10″ Dutch oven with a fancy-pants lid.
2. This particular recipe isn’t going to translate to backpacking easily, but you’re on the right track. Powdered butter and powdered cheese (some type of cheddar would be great). We’re planning on publishing a backpacking tuna mac and cheese recipe later this year, which might be good to riff off of.

]]> By: Crystal Grace Goh https://www.freshoutdo.com/dutch-oven-mac-cheese/#comment-80415 https://www.freshoutdo.com/?p=8193#comment-80415 Two things:
1. Where did you get that cool pot?
2. Any ideas of how to substitute this as a backpacking recipe? Perhaps powdered butter? But what kind of cheese?

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