Mac & Cheese
ATTN: You MUST promise to use full-fat sour cream and cheese when cooking this…that's the only way to make the sauce good! In this episode of Fired Up Food, Nate Uri shows us how to whip up delicious, homemade mac & cheese. Perfect for camping, and perfect for pairing with tasty broccoli or grilled chicken.
Mac & Cheese
Cooked on Camping Stove
- 1.5lb Barilla Macaroni, Rotini, Cavatapi, or Shells
- 12oz Cheddar, shredded (Tilamook Medium is my go-to, but use your favorite cheddar)
- 1 cup Sour Cream, Full Fat**
- 2 tsp Brown or Dijon Mustard
- Panko Breadcrumbs
- Parsley, finely chopped
Sauce Prep: In a metal, glass, or ceramic mixing bowl, combine Cheddar, Sour Cream, Mustard, and large pinch of Salt.
Boil Pasta: Bring a pot of very salty water to a boil, and add the Pasta to the boiling water. Cook the noodles 1 minute less than the package recommendations and drain.
Melt The Sauce: Place bowl of sauce ingredients over the boiling pot, and stir a every 10 seconds with a spatula. The Cheddar will melt and integrate with the Sour Cream as it heats up. If you feel the water boiling hard beneath the bowl, lift it up every once in a while to release pressure. When the sauce is melted and hot, but not bubbling, remove it from the heat and set aside.
Finishing: Combine drained Pasta and Sauce, mixing together over medium-low heat for 1-2 minutes until gooey and rich. Top with Panko Breadcrumbs and optional Parsely.
Serve in bowls. Great with steamed broccoli or cauliflower