Cast-Iron Mac n Cheese
Servings: 6
Ingredients
- 1/2 cup bread crumbs toasted
- 450-500 gram box macaroni
- 3-4 tbsp butter
- 3-4 tbsp flour
- 3 cups whole homogenized milk
- 1/2 tsp old bay spice
- 2 cups medium cheddar shredded
- 1.5 cups smoked Gouda cheese shredded
- butter to grease pan
- salt and pepper
- butter
Instructions
- Take your milk out of the cooler or trailer fridge to let warm up on the table.
- Cook your pasta 1-2 minutes less than what it says on the box. Strain, put back in pot, add a little butter, mix and set aside to cool.
- Melt butter in a medium saucepan over medium heat. Once it’s melted, add your flour to the butter and start whisking. Let the flour cook out for at least 3 minutes.
- Slowly whisk in one cup of milk. Once thickened add in the remaining 2 cups. Keep your heat down as you do not want it to boil but instead come to a light simmer. Once thickened slowly add in handfuls of the cheese, stirring (not whisking) after each addition until all the cheese is melted in. Mix in a pinch of salt, pepper and old bay seasoning. Turn the heat off.
- Using your fingers (like our mother's before us) take some butter and rub it all over the bottom and insides of the cast iron pan.
- Add cooked macaroni to cast iron pan.
- Pour in your cheese sauce and stir to combine.
- Top with bread crumbs. I grated a little extra Gouda on top.
- Cover with tin foil and place right on campfire grate or barbecue over low flame or indirect heat.
- Let cook for 20-30 minutes until bubbling. It should form a nice brown (not burnt) crust on the bottom. Everyone fights over these bits!