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One-Pan Mac 'n' Cheese

Photo: Thomas J. Story 

Total time 50 mins
Yield

Serves 4 (makes 6 1/2 cups)

Homemade sharp cheddar cheese sauce and smoked-paprika bread crumbs give this mac a massive flavor boost over the boxed version. For the easiest prep in camp, make the cheese sauce and bread crumbs at home, and buy one-pan, no-drain pasta. (Or cook regular pasta in camp as noted below.)

Ingredients

  • BREAD CRUMBS AND SAUCE
  • 1 1/2 cups fresh ciabatta bread crumbs*
  • 1 1/2 tablespoons olive oil
  • 1 1/8 teaspoons kosher salt, divided
  • About 3/4 tsp. pepper, divided
  • 3/4 teaspoon smoked sweet paprika
  • 1/4 cup salted butter
  • 1/4 cup flour
  • 2 cups milk
  • 2 cups shredded sharp cheddar cheese
  • PASTA
  • 12 ounces Barilla Pronto elbow macaroni (a one-pan, no-drain pasta)* or regular macaroni

Nutrition Information

  • calories 834
  • caloriesfromfat 43 %
  • protein 32 g
  • fat 40 g
  • satfat 21 g
  • carbohydrate 88 g
  • fiber 3.4 g
  • sodium 990 mg
  • cholesterol 104 mg

How to Make It

  1. AT HOME

  2. Toast bread crumbs: In a large frying pan over medium heat, cook crumbs with oil and 1/8 tsp. each salt and pepper, stirring often, until crumbs begin to crisp, 4 to 5 minutes. Add paprika and cook, stirring, until crunchy, 2 to 4 more minutes. Pour from pan to a bowl and let cool; then seal in a lidded container or resealable plastic bag.

  3. Make sauce: Melt butter in a medium saucepan over medium-high heat. Add flour and remaining 1 tsp. salt and 1/2 tsp. pepper; whisk until bubbling and light tan, 1 1/2 to 2 minutes. Add milk and cook, whisk­ing, until sauce bubbles and thickens, 3 to 5 minutes. Remove from heat, add cheese, and whisk until melted. Let cool, then transfer to a lidded container and chill in refrigerator or cooler.

  4. IN CAMP

  5. Pour no-drain pasta into a 12-in. cast-iron skillet or other large, deep frying pan on a camp stove; add 3 cups cold water. Cook over high heat, stirring often, until all but about 1/2 cup water is absorbed, 10 to 15 minutes. (For regular pasta, cook in a large pot of boiling water until just tender. Set aside 1/2 cup cooking water; drain pasta and return to pot with reserved water.)

  6. Add cheese sauce to pasta and bring to a simmer, stirring often. Spoon into bowls and scatter bread crumbs over each serving.

  7. *Whirl a few slices of bread in a food processor to make crumbs. Find Pronto pasta at well-stocked grocery stores.

  8. Make ahead: Through step 2, up to 3 days.

Cook's Notes

Wine pairing: A bright, crisp white like Dobbes Family Greater View Vineyard Grenache Blanc (Rogue Valley, OR), with lovely texture and a gamut of citrus flavors that work with the cheese, and a layer of minerality that makes the paprika pop.

Camp Sunset, A Modern Camper's Guide to the Great Outdoors (Oxmoor House; May 2016)