Boil your macaroni elbows according to the directions on the box and drain the water once the macaroni's are soft enough.
Coat the drained macaroni with 8 oz of Alfredo sauce. I find that this helps keeping the macaroni and cheese from drying out while cooking over a fire and also allows it freeze really well!
Mix in the 1/2 cup of Sharp Cheddar, 1/2 cup of Parmesan Cheese and 1/4 cup of mozzarella cheese.
Add your 1/2 cup of whole milk, or what we prefer, 1/2 & 1/2. This helps keep the cheese loose and bubbly when cooking over the fire or camp stove. (I have even added an extra splash of milk in my tins for extra creaminess!) Add salt & pepper to taste.
Spoon your mixture in your cooking tins that have been sprayed with 'High Heat Cooking Spray'. It can be a large shallow cooking tin, or multiple smaller ones (which I prefer).
Sprinkle the remaining 1/2 cup of sharp cheddar over top. If you feel an extra splash of milk is needed, now is the time to add.
Cover with tin foil and freeze or store in the refrigerator until your Camp Mac until its ready to cook.
If cooking immediately the next day over a camp grill or fire, it can take around 5-8 minutes to heat through and become yummy gooey goodness. If frozen, it can take approximately 8-12 minutes to heat through. Just keep peeking under the foil to spot the bubbling cheese.