Dutch Oven Macaroni and Cheese

Mac & Cheese, with small shell pasta.

First, this is a ripoff of a recipe from Bill Mohondro. Just sayin'.

• 1 16oz package elbow or shell macaroni
• 3 cups shredded cheddar cheese (a guess)
• 6 (ish) slices American cheese or Velveeta
• 1 cup (guess) milk

Cook the macaroni according to package directions. Don't overcook. This can be done in advance and brought out to camp to save time.

Put about half the macaroni in a 10-inch Dutch oven. Cover with 1.5 cups of shredded cheddar, or whatever it takes to make a good layer of cheese. Top that with slices of American or Velvetta cheese to cover.

Put in the rest of the macaroni, and then top with another layer of cheddar cheese.

Pour in enough milk to fill the Dutch oven 1/3 to 1/2 way.

Cover and put 8 coals on the bottom and 14 coals on top. Cook 40 minutes or until the top is browned. If you need to keep it warm, just leave a couple of coals on the lid.

Goes great with smoked sausage or just about anything!