Mac & Cheese
ATTN: You MUST promise to use full-fat sour cream and cheese when cooking thisâ€¦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