I’m a big fan of simple, delicious recipes. And perhaps there’s nothing more classic Americana than mac & cheese.

But this recipe is about more than just comfort food – it’s iconic, with a twist.

For those who love spicy fare, we added a hatch chile and some habanero jack cheese. And for those who crave a little crunch to accompany the ooey-gooeyness (official term) of this dish, hear us out: corn flakes are where it’s at. They have the perfect flavor and texture, and are just a better option than bread crumbs (in our humble opinion).

Sure, we just celebrated America’s birthday, but there’s still the whole summer ahead of us to give this version of an American classic a spin.

Dutch Oven Baked Mac & Cheese

camp cooking dutch oven baked mac & cheese

Prep time: 10 mins
Cook time: 25 mins

Gear Used in This Video:
Lodge Camp Dutch Oven – 6 qt./12 in.


– 3 cups shell pasta

– 3 cups water

– 1 Hatch chile

– 2 tbsp butter or butter substitute (We used Earth Balance)

– 1/3 cup habanero jack cheese

– 1/3 cup cheddar cheese

– 1/3 cup Gruyere cheese

– 1 cup corn flakes, crushed


– Place dutch oven on stove and turn to high heat.

– Add water to dutch oven, along with a pinch of salt.

– Cover and bring to a boil.

– While waiting for water to boil, dice up hatch chile.

– Once water is boiling, add the pasta and cover again. Cook for approximately 12 minutes, until pasta is almost done.

– Add Hatch chile to cooking pasta and let simmer for additional 3 minutes.

– Reduce heat to a simmer and do not drain the water.

– Add butter and cheese. Stir until combined.

– Sprinkle crushed corn flakes to coat the top of the pasta.

– Cover and bake for additional 3-5 minutes.

– Garnish with parsley and freshly cracked black pepper. Enjoy!

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