Upgraded Box Mac and Cheese
An easy way to elevate boxed mac and cheese using a firepit and a camp stove!
Equipment
- Firepit
- Skewers
- grill pan or skillet (safe for firepit)
- strainer (or lid for pot)
Ingredients
- 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
Instructions
- 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!
