Imagine you are relaxing in a comfy chair under the trees, watching the stars and the moon illuminates the sky. In front of you is the blazing fire you built (or someone else, if you are untalented at making fires like me) that crackles and pops every few seconds. As you watch the smoke rise up to the sky, you feel at peace, you feel like you are one with nature. But then, like everything else in life, it all comes to an end. The smoke decides to turn on you and blow in your face. You now have two options; 1) let it smoke you or 2) move your chair and relax again until the smoke finds you. These are the struggles I am faced with when I go camping. Camping is not my cup of tea. I don’t like getting smoked by the fire, being sweaty and wanting to shower every 5 minutes, and having dirt stick all over my arms and legs. This weekend, my mom has decided to go camping while I decided to stay home and work on homework. Yes, I would rather be working on homework than going camping for the weekend. I did, though, send her off on her relaxing “retreat” with a few recipes in tow. When I go camping, I need something to do to keep my mind off the fact that I’m camping. Thus, I cook. For that reason, I have come up with a few recipes that everyone can enjoy and can be easily made on top of a fire. These recipes include Campfire Potato Packets, Campfire Scrambled Eggs, and now, Campfire Macaroni and Cheese. Whether you are an avid camper who goes on week-long excursions , or one who goes in the backyard every year or two, or somewhere in between, these recipes are bound to appeal to all of your senses, whether made on the grill, the stove, or the campfire. So, what kind of camper are you?
Campfire Macaroni and Cheese
- 1 box Annie’s Macaroni and Cheese (White Cheddar)
- 2 tablespoons olive oil, butter works too
- 2 cloves of garlic, thinly sliced
- 1 pound Kale, washed and rib removed
- 2-3 tablespoons butter, cold
- 2 tablespoons milk, more if necessary
Over a burner or open fire, begin to boil a pot of salted water. Once boiling, add the pasta and cook according to the package.
Once the pasta is al dente, drain and place back in the pot. Mix in the cheese packet, butter, and milk. Evenly coat the pasta with the sauce by mixing for 1 minute.
Set aside until the kale is done wilting.
Place a cast-iron skillet over the fire. Let it sit for 3-5 minutes, until hot. Add in the olive oil and garlic. Once garlic begins to become golden and fragrant, add in the kale.
Toss the kale around in the skillet for 1 minute, until wilting process begins. Let sit over the fire for 3-4 minutes until completely wilted, stirring occasionally.
Once wilted, add the macaroni and cheese. Mix together, until all parts are slightly coated with the cheese. Serve hot.