Ingredients
4 servings
elbow macaroni
2.0
cup(s)
water
2.0
cup(s)
butter
2.0
tablespoon(s)
salt
0.25
teaspoon(s)
mustard
1.0
tablespoon(s)
garlic powder
0.25
teaspoon(s)
shredded cheddar cheese
100.0
ounce(s)
Recipe Instructions
Add the elbow macaroni (UN COOKED), water, butter, and salt to Dutch oven.
Cook for about 10-15 minutes, until the pasta is tender and most (but not all) of the liquid has been absorbed.
Carefully remove the Dutch oven from the campfire and set aside the lid.
Stir in the shredded cheese, mustard, and garlic powder and add more salt if needed.
Could add broccoli when originally cooking.