In this video, Cast Iron Katie demonstrates how to make macaroni and cheese over a campfire and charcoal in a fire pit in outdoor dutch ovens. Trust me when I say this is not like Mama use to make.
INGREDIENTS
1 lb. dried elbow pasta
1/2 cup unsalted butter
1/2 cup all purpose flour
2 1/2 cups whole milk
1 1/2 cups heavy cream
4 cups grated mild cheddar cheese (grate it yourself for optimal melting)
2 cups grated Gruyere cheese (grate it yourself for optimal melting)
1/2 Tbsp. salt
1/2 tsp. black pepper
1/4 tsp. Paprika
INSTRUCTIONS
Bring a large pot of salted water to a boil. When boiling, add dried pasta and cook 1 minute less than the package directs for al dente.
Melt butter in a large pan over medium heat.
Sprinkle in flour and whisk to combine.
Cook for a couple mintues, whisking often.
Slowly pour in about 2 cups or so of the milk and cream, while whisking constantly, until smooth.
Slowly pour in the remaining milk and cream while whisking constantly, until combined and smooth.
Continue to heat over medium heat, whisking very often, until thickened to a very thick consistency.
Remove from the heat and stir in spices and 1 1/2 cups of the cheeses, stirring to melt and combine.
Stir in another 1 1/2 cups of cheese, and stir until completely melted and smooth.
In a large mixing bowl, combine drained pasta with cheese sauce, stirring to combine fully.
Pour half of the pasta mixture into the prepared baking dish or cupcake wrappers.
Top with 1 1/2 cups of grated cheeses, then top that with the remaining pasta mixture.
Sprinkle the top with the last 1 1/2 cups of cheese.
Place spacers in the bottom of the dutch ovens to prevent scorching.
Bake for 20 minutes at 325°, until cheese is bubbly and lightly golden brown.
To achieve a 325° 5-quart dutch oven, place 7 briquettes on the bottom and 13 briquettes on the top. This follows the following equations:
Diameter - 3 = # of briquettes on bottom for a 325° oven
(10 - 3 = 7 briquettes on bottom)
Diameter + 3 = # of briquettes on top for a 325° oven
(10 + 3 = 13 briquettes on top)
To achieve a 325° 8-quart dutch oven, place 9 briquettes on the bottom and 18 briquettes on the top. This follows the following equations:
Diameter - 3 = # of briquettes on bottom for a 325° oven
(12 - 3 = 9 briquettes on bottom)
of top briquettes X 2 = # of briquettes on the top for a 325° oven
(9 X 2 = 18 briquettes on top)
The 8-quart dutch oven is much deeper than the 5-quart. It requires more heat.
Thanks so much for watching.
Where did I get my recipe inspiration?
www.thechunkychef.com/family-...
Where did I get my music?
Gold in Them Hills
By Nathan Moore
Via KZitem Studio
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