When it comes to food comfort, it is not much better than creamy macaroni and cheese. So easy Mac and Dutch oven cheese It is incredibly creamy and full of rich umami flavors for a more adult spin on everyone’s favorite outline. Made of cast iron, with boiled pasta in advance, it is a perfect recipe for a camping trip or simply because.
Do you want to know the best part of the campsite? Make delicious easy -to -bonfire recipes that nourish your body and soul! From preparing foods wrapped like this bonfed grilled chicken sandwiches, a Tomahawk steak on an open flame steak, you cannot be wrong with easy camping meals! For this recipe, we are preparing this delicious Dutch Mac and cheese! This recipe is one of our favorite camping ideas that is super easy to prepare and can be made in a large pot, just like this Dutch white chicken chilli or Korma of Dutch prawns! This delicious outline is far from ordinary and is an excellent side dish to be combined with a beef sandwich smoked in a quiet and starry night spent in good company. All you need are some simple ingredients and an open flame and you can indulge in a little good cheese!
What is Dutch Mac and cheese?
Mac and Dutch cheese is the adult version of Kraft Mac and cheese. Made with bold flavors such as cutting cherdar cheese, smoked tangle, espresso powder and umami powder, this recipe is one of the best ideas for camping meals for those who are large in flavor but want easy cleaning and low effort.
Mac and Dutch cheese ingredients
- Butter
- Flour
- Milk: Use whole milk, heavy cream or half and half for the best results.
- Cheddar cheese sharpened
- Gruyere smoked cheese
- Provolone or Monterey Jack Cheese
- Umami dust – GirlCarnivore Ooomamia mushroom powder mixed with a chilli blow for the heat
- Mixture of spice powder for espresso – for any mixture of coffee spices, we recommend you Bacchio junkie.
- Kosher salt
- Black pepper
- Pasta-pre-cotto for al dente. Use any pasta you like, noodles for elbow, shells and corkscrews of corkscrews or grip of fussili for a better coating.
- Beer – Amber Camp Marzen
How to do Mac and Dutch cheese
- If you are preparing this recipe for Mac and a bonfire cheese, start with a good uniform fire in the fire hole. Trying to cook on embers who are not yet ready and produce dark smoke can cause food to taste acid and excessively smoky. Wait for the embers to have dinner and there are no high flames before cooking.
- Preheated the Dutch cast iron oven over the fire on the cooler side of the grilled grill, melt the butter and beat the flour to make a roux.
- Add the milk to create the base, making sure to whip all the time while the roux thickens without forming any group.
- Add the salt, pepper and seasonings and whisk to combine.
- Fold the pasta to cover it and then start adding the cheese, a little at a time to dissolve, alternating the beer to thin, adding more or less beer for a thinner or thicker consistency.
- Let the cheese melted and remove the Dutch oven from heat.
- The Dutch oven will keep the heat, keeping everything warm while needed.
Since we use the Umami humble and the Espresso, we gave this recipe the nickname, “Dirty Mac” around our bonfire.
Tips for recipes of carnivorous experts as a girl
- Do not let the pasta sit in the Dutch oven on the fire or directly without shaking, as it can burn and stick to the bottom of the pan.
- Scroll your cooking time by boiling the pasta in advance. Boil in al dente according to the indications on the package. Lunch it with a touch of oil to avoid attaching, let the pasta cool once emptied, then keep it in a bag with zip closure in the refrigerator or refrigerator until it is ready. It can be made 3 days in advance.
- Pre -herdd cheese and destroy it alone. We love to destroy our cheese and hear it melts better, but for a quick hack of the field recipes, buy it pre-shredded and use it. Or, before leaving for the trip, destroy the cheese and keep it in a rebelling bag to make this recipe easier and less clean.
- Use any type of different cheese that you like for cheese sauce. But make sure that a good cheese that melts, like a pepper jack, fontina or mozzarella, is there to cover the pasta together with bold flavors. We even adore Velveeta in our Mac and cheese. Whatever you do, don’t read. This is the maximum food comfort for your crests.
- Jump the roux and use the cheese cream above the low heat pasta with milk added to create the cheese sauce base. Fold the grated cheese once the cream cheese melted and the sauce is made.
- To make this creamy mac-friendly, jump the mushroom powder and simply season the roux with garlic and onion powder. Alcohol in the kitchen beer, but if you want a milder flavor, use chicken broth.
What to serve with Mac and cheese from the Dutch oven
This dish is quite abundant on its own, but we love to combine it with a striped stripes of Kansas City easily grilled or with a grilled bavette grilled steak; It is also fantastic with 3-2-1 travels, smoked meatloaf or smoked chicken legs. For the contours, it is fantastic with a fresh salad, smoked Brussels and roast cabbage.
Leftovers
- Keep the leftovers in an airtight container in the fridge or a ice cooling device for a maximum of 3 days.
- This Mac and cheese can be frozen and stored for a maximum of 3 months. Keep in smaller containers to simplify the heating of individual portions or keep in a large container to heat and feed a family!
- Use the leftovers creatively trying this smoked fat wrapped in bacon, a smoky sausage register with this as a filling. Or, preparing the Mac and fried cheese (which is another large Dutch recipe of the oven)!
Heating
- Reduce the individual portions, if necessary, in small explosions in the microwave with a splash of milk or water.
- If you warm up on the fire, return the macaroni and the Dutch oven cheese with a splash of water, a spoon or two of butter, beer or milk, mixing according to need, until it is heated.
Frequent questions about the recipe
– Mushrooms – Use a mixture of chopped jumped holders, baby bellas and other favorites to add more “fleshy” to this recipe
– Bacon
– Cotta sausage or minced sausage
– Hot Dog (don’t judge)
– spinach or rocket
– chopped chicken
– chopped jalapenos
– pork pulled
– remaining steak, grated beef or cutting of the privileged ribs.
Absolutely! Simply follow the signs to cook on the hob and heat as desired. This Mac and cast iron cheese can be made up to 3 days in advance.
Yes, you can cook this cheese macaroni in the oven. To do this, we recommend using a cast iron pan to cook the plate for a uniform crust on the golden brown upper layer. Alternatively, you could prepare Mac and smoked cheese in a cast iron pan and obtain that smoky flavor! If the upper part is golden brown too quickly, cover it simply with a sheet of tin and cook until the gurgling sauce.
Safe thing; If you use a gas interval, give this as indicated above on the hob. If you use an electric range, we only recommend using vessels and pans recommended by the manufacturer.
Other recipes camping
Whether you are looking for easy camping dinners that have a low effort but full of flavor or that simply wants to revive the dinners of the week, this Mac and Dutch cheese will affect the place! Loaded by deep and earthy flavors, this easy Mac recipe and cheese will become a new staple in the repertoire of the campsite recipe. So, the next time you are out in the desert, she paired to the fire, pull out this recipe and taste with a creamy delicacy! Also, evaluate the recipe card and leave a comment below to help the next reader!
Immerse yourself in a bowl of velvety goodness and cheese with our Dutch Mac and cheese. The combination of tender pasta and a lush cheese sauce is food for maximum comfort. Prepare to indulge in a bowl of pure happiness.
Prevent the screen from going to sleep
Prepare the sauce
Melt the butter in the Dutch oven and whip in flour; Mixing to form a roux.
2 tablespoons of butter, 2 tablespoons of flour
Slowly, while banging constantly, pour the milk. Let the mixture thicken, about 3-5 minutes, while she bangs over medium low heat.
1 cup of milk
Connect with Umami dust, the power of the espresso, the salt and the pepper; Mix to unite.
1 tablespoon of human powder, 1 tablespoon of expressed powder spice mixture, Kosher salt, Black pepper
Fold the dough and throw to cover.
8 cups of pasta
Fold cheese
Start adding the cheese, a little at a time, alternating the beer. Let the cheese and the sauce to thicken between each addition.
8 OZ Cheddar cheese that can be sharpened, 8 Once smoked Gruyere cheese, 4 Oz Provolone or Monterey Jack Cheese
Add a beer a little at a time to thin the sauce.
12 ounces
To create a hob, consult the manufacturer’s suggestions for the types of pots and pans to be used. Cook over medium heat -Modio -Basso.
To make an oven or smoker, preheat the oven to 350 to bake. We advise you to use a large cast iron pan or a pan if cooking in the oven.
See the list of suggestions above for the additional flavor boosters to be folded in this recipe to make it a complete meal.
Service: 1G | Calories: 448Kcal | Carbohydrates: 40G | Protein: 22G | Fat: 21G | Saturated fat: 12G | Polynsaturo fat: 1G | Monolysatuine fat: 5G | Trans fat: 0.1G | Cholesterol: 61mg | Sodium: 416mg | Potassium: 204mg | Fiber: 2G | Sugar: 2G | Vitamin A: 957Iu | Vitamin C: 0.01mg | Soccer: 490mg | Iron: 1mg
