Tuesday, September 7, 2010

This is adapted from a recipe shared by Oysterpot on the IDOS forum. I added an optional cup of bacon pieces and used the rest of a packet of small pasta I had which was more than the one cup recommended and my photos don’t show as much sauce as it should have – it still tasted great.

1 cup uncooked macaroni
1 cup gouda cheese
1 cup sharp chedder cheese
1 cup bacon pieces (optional)
1/4 lb of butter 
1 cup of milk
1 Tbs of English mustard
salt and pepper to taste

Heat up 24 Beads if your using a 12” camp oven as I did.  Your oven should reach 180C/350F
Cook macaroni to “el dente” drain and put aside.
Oil your camp oven or I used an alfoil dish
Combine milk and mustard and mix well
Grate the cheeses
Put a serving spoon full of cooked mac on bottom of sprayed camp oven (or alfoil dish) sprinkle about 1/3 of both cheeses on the mac and ½  of the bacon pieces, sprinkle on pepper 
repeat with layers of macaroni, cheese, bacon and pepper, untill all the mac is used up. or the pot is filled 3/4 " from top edge.
Make sure you cover last layer of mac with a good covering of cheese mix. cut butter into pats and spread around top of cheese. pour on milk sauce, spread panko crumbs on top.
Bake at 350 deg for 30 - 40 min. Making sure that topping browns. You may have to remove bottom heat for the last 10 minutes.  (I started with a cold oven with 6 beads under and 18 on top, checking at 30 minutes, rearranging the beads and then it was done at 40 mins)

Remove from heat and let cool for 10 - 15 minutes 

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