1 cup whole milk (or evaporated milk for easy transport)
1/2 cup grated Parmesan cheese (optional)
1 teaspoon garlic powder
1/2 teaspoon paprika
Salt and black pepper, to taste
Optional Add-Ins
1 cup cooked halal chicken, diced or shredded
1/2 cup steamed broccoli florets
1/4 cup diced jalapeños for a spicy kick
1/2 cup crumbled turkey bacon (halal-certified)
Notes
Step 1: Prepare Your Cooking Setup
Campfire Cooking: Build a steady campfire and let the wood burn down to hot embers for even heat. Place a grill grate over the fire.
Portable Stove: Set up a propane or butane stove with a stable surface for your skillet or pot.
Step 2: Cook the Pasta
Bring a pot of salted water to a boil over your heat source. Add the pasta and cook according to package instructions until al dente, typically 7-9 minutes.
Drain the pasta and set it aside. Reserve 1/2 cup of pasta water in case you need to loosen the sauce later.
Step 3: Make the Cheese Sauce
In a large skillet or pot, melt the butter over medium heat.
Add the milk, stirring occasionally until it’s heated through but not boiling.
Gradually stir in the shredded cheddar cheese, one handful at a time, allowing it to melt fully before adding more.
If using Parmesan, add it now, stirring until the sauce is smooth and creamy.
Season with garlic powder, paprika, salt, and black pepper. Adjust seasoning to taste.
Step 4: Combine the Pasta and Sauce
Add the cooked pasta to the skillet or pot, tossing gently to coat every piece in the cheese sauce.
If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
Step 5: Serve and Enjoy
Serve the mac and cheese immediately, garnished with additional cheese or herbs if desired.
Pair it with campfire sides like grilled veggies or fresh salad for a complete meal.
