Sleeping Giant Provincial Park

Next Level Mac’n Cheese

Dispatch by Delano Lavigne
Photo by Jimmy Martinello

Camping poses reasonable and consistent challenges when it comes to food. But I have always taken pleasure in overcoming those challenges by adding fresh ingredients and joy into my camping cooking.

On our current trip I am excited to take a classic—Mac’n Cheese—and upgrade it Outpost-style.

As always, I am adding fresh ingredients, carrots and broccoli in this case, and after taking stock of the team’s highly revealed preferences, I am adding bacon. The added weight and effort will be well worth it as I know that this meal is going to not only bring brimming smiles to the team but give us the much needed energy to complete our daily adventures along Bryce Canyon’s stunning wilderness. 

When possible, always add bacon

Here is my recipe, and don’t forget to embrace the limitations of cooking in the backcountry and use them as ways to express your creativity. Last of all, enjoy the view—I know I am. 


2 boxes of Mac N Cheese

1 small red onion

8 Strips of bacon

1 small head of broccoli

1 large carrot

1 tbsp non-hydrogenated vegetable oil (butter is ideal but not always possible in the backcountry)

Spices (salt, pepper, hot peppers) 

Cooking Instructions

Start by slicing and cutting all of the veggies.

Once the veggies are prepped boil about 6 cups of water.

Once the water is boiling add the pasta. Cook until tender. Drain the pasta and set aside.

Now start cooking the bacon. Remember to keep the grease from the bacon for cooking down the veggies.

Add onions to still warm bacon grease (yum) and cook until caramelized (approx. 10 to15 minutes). To help them caramelize add salt, which will draw the water from the onions. Once the onions are dark and delicious add the broccoli and carrots. Cook for about 8 to 10 minutes.

Now put it all together, including the cheese sauce provided with the packaged Mac N Cheese. I added a little extra cheddar to bring it a little more flavor and love. Enjoy.

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