Step 1

Prepare your coals or campfire.

Step 2

Add the elbow macaroni, water, butter, and salt to a 4-qt Dutch oven. Cover and place on top of a small bed of coals or embers. Place 10-15 coals on top of the Dutch oven. Cook for about 10 minutes, until the pasta is tender and most (but not all) of the liquid has been absorbed.

Step 3

Carefully remove the Dutch oven from the campfire and set aside the lid.

Step 4

Stir in the shredded cheese, mustard, and garlic powder and add more salt if needed.

Step 5

Serve in bowls or on a plate, and top with crushed jalapeño Kettle Brand chips. Enjoy!