Montana Skies Mac & Cheese

Montana Skies Mac & Cheese

Indulge in “Montana Skies Mac & Cheese,” where rich, creamy cheddar melds with perfectly al dente elbow pasta, enveloped in a velvety, homemade cheese sauce. Accented with a hint of mustard and a whisper of smoky paprika, this dish is a comforting embrace under the vast Montana sky. It’s simple, rustic elegance in a bowl – your quintessential comfort food with a touch of the great outdoors. ??✨

  • Large Pot: For boiling the macaroni.
  • Colander: To drain the cooked macaroni.
  • Whisk: For mixing the roux (butter and flour mixture) and incorporating the milk and cream smoothly.
  • Wooden Spoon or Spatula: Useful for stirring the cheese sauce and combining it with the macaroni.
  • Measuring Cups and Spoons: To accurately measure ingredients like pasta, milk, cream, flour, and spices.
  • Cheese Grater: If you’re using a block of cheese, you’ll need this to shred it.
  • Cutting Board and Knife: If you plan to add any extras like bacon or jalapeños.
  • Optional: Breadcrumbs for Topping: If you choose to add a breadcrumb topping, you’ll need a spoon or spatula to spread them evenly.
  • Ingredients:
  • 1 pound elbow macaroni
  • 4 cups shredded sharp cheddar cheese
  • 2 cups milk
  • 1 cup heavy cream
  • 1/2 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 1 teaspoon mustard powder
  • 1/2 teaspoon smoked paprika (optional for a smoky flavor)
  • Salt and pepper to taste
  • Breadcrumbs for topping (optional)
  1. Instructions:
  2. Prep the Pasta: Start by cooking the elbow macaroni in a large pot of boiling salted water. Cook it until it’s just al dente (a bit undercooked). Drain and set aside.
  3. Heat the Dutch Oven: Preheat your Dutch oven over medium heat. It’s important to regulate the temperature to avoid burning the cheese sauce.
  4. Make the Roux: Melt the butter in the Dutch oven. Once melted, whisk in the flour. Keep whisking for about 2 minutes to cook the flour. This is your roux, the base for your cheese sauce.
  5. Add Dairy: Slowly add the milk and heavy cream to the roux, whisking constantly to avoid lumps. Keep stirring until the mixture starts to thicken.
  6. Cheese Time: Reduce the heat to low and start adding the shredded cheese, a little at a time. Keep stirring until all the cheese is melted and the sauce is smooth. Add mustard powder, smoked paprika, salt, and pepper.
  7. Combine Pasta and Cheese Sauce: Add the cooked macaroni to the cheese sauce. Stir everything together until the macaroni is fully coated with the cheese sauce.
  8. Optional Crispy Topping: If you want a crispy topping, sprinkle breadcrumbs over the mac and cheese. You can place the lid on the Dutch oven and let it sit for a few minutes until the breadcrumbs are toasted.
  9. Serve and Enjoy: Once everything is well combined and heated through, your Dutch Oven Mac & Cheese is ready to serve. Dish it out while it’s warm and gooey!
  10. Feel free to customize this basic recipe with additional ingredients like cooked bacon bits, diced jalapeños, or different types of cheese to suit your taste. Enjoy your meal! ??

Ah, “Montana Skies Mac & Cheese,” now that brings back a heartwarming memory. It was a crisp, clear evening, just after a successful day of fishing in the Yellowstone River. My two kids, young and hungry from the day’s adventure, were eager for something warm and hearty. We set up camp under the vast Montana sky, its stars beginning to twinkle like diamonds.

I pulled out my trusty old pot, lit the campfire, and started cooking up a batch of mac and cheese. But this wasn’t just any mac & cheese; it was our special campfire version. I added in some freshly caught trout, a bit of garlic, and a sprinkle of wild herbs we’d gathered along the trail. As the pot bubbled away, the aroma blended with the fresh mountain air, creating an unforgettable scent.

We huddled around the fire, sharing stories and laughs, as the creamy, smoky flavors of our unique Montana Skies Mac & Cheese filled our bowls. It was more than just a meal; it was a moment of family bonding, surrounded by nature’s beauty, under the endless Montana sky. That dish, simple yet full of wilderness charm, has become a symbol of our family’s love for the great outdoors and the simple joys it brings.

Main Course
American
Dutch Oven mac and Cheese, Easy Camping Dinner

FAQ

  1. Can I use a different type of pasta instead of elbow macaroni? Yes, you can use other types of pasta like penne, fusilli, or shells. Just ensure it’s a variety that holds cheese well.
  2. What can I substitute for heavy cream if I don’t have it? You can use a mix of milk and butter (3/4 cup milk with 1/4 cup melted butter) as a substitute, or even half-and-half.
  3. Is it possible to make this recipe gluten-free? Absolutely! Use gluten-free pasta and a gluten-free flour alternative for the roux.
  4. Can I add extra ingredients to the mac and cheese? Definitely! Feel free to add cooked bacon, diced jalapeños, or even vegetables like broccoli for added flavor and texture.
  5. How long can I store the leftovers and how should I reheat them? Leftovers can be stored in the refrigerator for up to 3 days. Reheat in a microwave or oven, adding a splash of milk if it’s too dry.

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