Step 1

Pre-heat a 12-inch camp Dutch oven for baking at 350 degrees (25 total coals = 17 top / 8 bottom). If you use a different oven size, check our Dutch oven temperature chart to determine the number of coals you will need. https://www.campingforfoodies.com/dutch-oven-temperature-chart/. If you are using a propane stove with a Dutch oven dome and heat diffuser plate, get it ready to bake on a level surface.

Step 2

Mix the cracker crumbs with the butter and set the mixture aside.

Step 3

Cook the macaroni according to the package directions for al dente consistency … you want it firm to the bite so it does not get mushy as you bake it with the cheese.

Step 4

Drain the macaroni … then gently mix it in a large bowl along with the Velveeta, soup, sour cream, Parmesan cheese, milk, salt, and black pepper.

Step 5

Spray the Dutch oven bottom and sides with cooking spray.

Step 6

Pour the macaroni and cheese mixture into the Dutch oven and sprinkle the cracker crumb mixture over the top … cover with the lid and bake it until it is bubbly. This will take about 30 minutes. Camp Cooking Tip: Rotate the Dutch oven and lid 1/4 turns in opposite directions every 10 minutes or so for even baking.

Step 7

Now, move all of the coals to the top of the oven to brown the crumb topping to a golden brown color. This will take about 5 minutes.

Step 8

Remove from coals and let stand a few minutes before serving.