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Note: this recipe is not in the current camping cookbook, but will be included in the next one. For now, enjoy and let us know what you think.
Mac and cheese is a well known and loved comfort food, especially great on a cold evening. But, the usual box mix is simply cheese product and pasta – not really appetizing. Instead, try a wonderful, old-fashioned, baked macaroni and cheese with the added flavor and protein of ham. It is easy, filling, and works well in a dutch oven.
Serves 6 to 8 people. Serving size is about 1/8 of the whole dish.
Ingredients |
Nutrition |
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3 cups diced ham 1 12 oz package of brown rice elbow pasta noodles (gluten-free) 2 cups finely shredded Colby and Monterrey Jack cheese 2 cups finely shredded Cheddar cheese ¼ cup milk (optional) |
Serving size = 1/8 of whole. 3 cups diced ham = 0 carbs 12 oz brown rice pasta elbow noodles = 258 carbs 2 cups colby and monterey jack cheese = 8 carbs 2 cups cheddar cheese = 8 carbs ¼ cup milk = 3.75 carbs Total carbs = 277.75 Total carbs per serving = 34 carbs |
Utensils |
Supplies |
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Preparation
First, prepare the Dutch oven by lining it with aluminum foil, dull side up. Coat the aluminum foil with a little bit of oil to prevent sticking. Set the Dutch oven aside, till needed.
Next, dice the ham (use a ham steak or similar) into small pieces, about ¼ inch on a side. Place the ham in a large bowl or pot and set aside till the pasta is ready.
Bring 4 to 6 quarts of water with a little bit of oil and salt to a boil. Add the brown rice macaroni noodles. Bring them to a boil and cook until tender. Drain the macaroni into a colander and rinse with cold water. Then add the macaroni to the ham in the large bowl or pot. With a spatula or large spoon, mix the ham and macaroni thoroughly. Add salt, pepper, and other spices as desired. You won't need much due to the ham.
Next, add the cheese, one cup at a time, and mix thoroughly with the macaroni and ham. When ready, poor the mixture into the lined Dutch oven. Put the lid on the Dutch oven and place it on the coals. The target temperature is 350, so if you are using charcoal, put about 12 briquettes under the Dutch oven and about 13 on the lid. The goal is to melt the cheese, pulling together all of the mixture in a tasty, warm dinner treat. Check the Dutch over every 10 minutes or so, until ready. Remove from the coals and let stand for 2 minutes.
Serve directly from the Dutch oven, or use the foil lining to remove the whole batch and put it on a plate.
Note: this dish is great at home, too. You can use a Dutch oven without feet for your oven, or a 9 x 13 backing dish.