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Upgraded Box Mac and Cheese

An easy way to elevate boxed mac and cheese using a firepit and a camp stove!
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course dinner
Cuisine American
Servings 4


  • Firepit
  • Skewers
  • grill pan or skillet (safe for firepit)
  • strainer (or lid for pot)


  • 12 cups water
  • 2 boxes mac and cheese we use Annie's Shells
  • 1 pack sausages we use Aidells (6-8 per pack)
  • 1 pint cherry tomatoes
  • 3.5 tbsp ghee or butter
  • 6 tbsp milk
  • 1/2 cup parmesan cheese freshly shredded
  • 1 bunch basil chopped or shredded
  • pepper
  • salt


  • Boil water in a pot over the camp stove. Prepare boxed mac and cheese as instructions state.
  • Using 2 skewers, put 3-4 sausages on each and place on fire pit grill grate. Cook turning occasionally until desired internal temperature is reached.
  • Heat a skillet or grill pan on the fire pit. Add 1/2 tbsp of ghee. Once hot, add tomatoes.
  • Cook tomatoes until blistered and soft, then remove from heat.
  • Slice sausages into small bite-sized pieces.
  • Once macaroni is strained, add ghee back into the empty pot over low heat.
  • Add milk and cheese packets and stir till smooth. Add macaroni back in.
  • Stir in sausage and tomatoes. Add in basil and parmesan cheese and softly combine.
  • Season with salt and pepper to taste. Serve hot!
Keyword camping, mac and cheese