Mac and Cheese Made for Camping

Instructions

1. Cook the noodles, drain and set aside.
2. Add the milk to the pot and warm on medium heat for about 5 minutes.
3. Whisk in the flour until no lumps remain and cook for another minute.
4. Add 2 ½ cups grated cheddar cheese, 1 ½ cups grated gruyere cheese, garlic powder, mustard and dash of hot sauce and stir until smooth
5. Cook 2-3 more minutes on low and then remove from heat, adjust seasoning (generous pinch of salt & pepper) and then stir in noodles.
6. Assemble the finished mac & cheese to take camping! Spoon the mac & cheese into a lasagna-sized aluminum pan and top with 1 cup more of shredded cheese. Let fully cool and then cover tightly with a lid or aluminum foil. Store in the fridge until ready to take on the road – make sure to keep cool in a cooler or in a fridge for up to 2 days.
7. Reheat, covered, over a fire or cooktop, about 20 minutes or until cheese is melted on top and mac & cheese is warmed through. Top with your favourite toppings like hot sauce, truffle ketchup, hot peppers, toasted breadcrumbs or extra cheese and enjoy!