After searching exhaustively online, I could not find a simple recipe for Mac and Cheese that had limited ingredients, minimal to no prep, and easily adaptable to Dutch Oven cooking at a campsite. So, pulling from both my Dutch Oven cooking and homemade M&C experience, I pulled together what should be an easy, yet satisfying recipe for Mac and Cheese that doesn't involve Kraft or Velveeta, nor does it involve obscure ingredients like smoked Paprika. Enjoy!
Serves: 4-6 (depending on the hunger level and age of the scouts)
Preparation Time: 30-40 min
Ingredients
1 lb (16oz) Package of Elbow Pasta
1 lb (16oz) Cheddar Cheese. Shredded (Vermont, NY, white or yellow, based on preference)
3 Tbsp Flour
1 1/2 Cups Milk (2% or Whole)
2 Tbsp Butter
1/2 cup breadcrumbs (optional)
Salt and Pepper to taste
Equipment
Cast Iron Dutch Oven
Dutch Oven Liner (can be made from Parchment Paper)
Charcoal briquets (about 2 dozen)
Heat proof glove(s)
Pot for boiling water
Strainer to drain pasta
Shredder (if using a block of cheese)
Large spoon
Measuring Cup and Tablespoon
People
Chef: Scout who leads the cooking, in charge of the ingredients, the stove (NEVER leave a cooking flame unattended!), getting the food into the Dutch Oven with the help of the Oven Starter. Responsible for cleaning up the cooking supplies.
Oven Starter: Responsible for setting up and watching the Dutch Oven, making sure the food is not left unattended and does not burn. Responsible for preparing the coals (and if necessary a second batch of coals for longer cook times). Responsible for removing/replacing the lid.
Everyone Else: Cleaning up!
Instructions (for the Chef) - see Instructions "for the Oven starter" below
AT HOME: If you bought a block of cheese, it is best to shred the cheese at home and put in a container or Ziploc bag and store in cooler
Heat a pot of water for pasta under high heat/flame - when water starts boiling, cook pasta per directions on box (the Oven Starter should be igniting coals at this point - see below). Note it may be necessary to lower heat slightly so water does not boil over, but pasta water should be boiling, not simmering.
Drain pasta with strainer and set aside
In the same pot, lower the heat to a low setting, add milk and butter, stirring frequently. IMPORTANT: Keep flame low enough and stir frequently so that milk DOES NOT BOIL
Add flour and stir to mix into the milk. Add salt and pepper.
Once all flour is dissolved, add the cheddar cheese a little bit at a time - DO NOT USE ALL THE CHEESE - Set aside a handful of cheese for the top of the mac
Mixture will need to heat up in order to thicken. If after heating it is too thick, add more milk. If too thin, can add more flour but note it will continue to thicken as it cooks in the Dutch oven.
When mixture is smooth and has thickened to desired consistency, turn off flame and remove from heat
Stir the drained pasta (a little at a time) into the mixture, stir until cheese sauce is evenly spread amongst pasta.
Have the Oven Starter remove the lid of the Dutch Oven (careful not to displace the coals).
Pour the pasta and cheese mixture into the Dutch Oven
Sprinkle the breadcrumbs and remaining cheese over the top of the pasta
Cook for 15-20min or until the top is crusty and light brown. Immediately remove from heat/coals.
Instructions "for the Oven Starter" below
Prep Dutch Oven with a Liner or Parchment Paper. Prep Charcoal Chimney Starter with coals and starter (e.g. shredded newspaper) - DO NOT LIGHT YET!
When the Chef says the water is boiling, light the Charcoal Chimney.
When coals are ready (graying), pour out of Chimney, place coals above and below Dutch Oven (About 8 below and 16 on top/lid) - close lid and let Dutch Oven heat up
When the cheese-pasta mixture is ready, CAREFULLY remove the lid, keeping all the coals in place.
When the Chef has finished preparing the Dutch Oven with the Mac and Cheese, replace the lid, and if necessary even out the coals on top of the lid
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