AZ Places Recipes

INSTRUCTIONS

Cooking the Pasta

• Boil the Water: Fill the 12-inch Dutch oven or a large camp pot with water and bring to a boil over medium-high heat. Add a generous pinch of salt.

• Cook the Pasta: Add the elbow macaroni and cook according to package directions until al dente — usually 7–9 minutes. Stir occasionally to prevent sticking.

• Reserve Pasta Water: Before draining, scoop out and reserve 1 cup of pasta cooking water and set aside. This can be used to loosen the sauce later if needed.

• Drain the Pasta: Drain the macaroni thoroughly and set aside. If using a single Dutch oven, transfer the drained pasta to a bowl or pot while you make the sauce in the same Dutch oven.

Making the Cheese Sauce

• Melt the Butter: Return the Dutch oven to medium heat. Add the butter and allow it to melt completely, swirling to coat the bottom.

• Make the Roux: Add the flour to the melted butter all at once. Whisk constantly for 1–2 minutes until the mixture turns a pale golden color and smells slightly nutty. Do not let it burn.

• Add Milk and Broth: Slowly pour in the milk a little at a time, whisking constantly after each addition to prevent lumps. Once all the milk is incorporated, add the broth and continue whisking until the mixture is smooth and combined.

• Simmer: Increase heat slightly to medium and continue stirring until the sauce thickens enough to coat the back of a spoon — about 4–5 minutes. Keep stirring to prevent the bottom from scorching.

• Season: Add garlic powder, onion powder, dry mustard, salt, pepper, and smoked paprika. Stir well to combine.

• Add the Cheese: Remove the Dutch oven from direct heat or reduce to the lowest setting. Add the shredded cheddar and Monterey Jack a handful at a time, stirring between each addition until fully melted and the sauce is smooth and creamy. Adding cheese off direct heat prevents it from seizing or becoming grainy.

• Taste and Adjust: Taste the sauce and adjust salt, pepper, or mustard powder as needed.

Combine

• Add the Pasta: Return the drained macaroni to the Dutch oven with the cheese sauce. Stir well until every piece of pasta is fully coated.

• Adjust Consistency: If the mac and cheese seems too thick, stir in reserved pasta water a splash at a time until you reach your desired consistency.

• Keep Warm: Keep the Dutch oven on the lowest heat setting, stirring occasionally, until ready to serve.

Serve: Serve hot and immediately for best texture. Mac and cheese thickens as it sits — if it becomes too thick between servings, stir in a small splash of milk or reserved pasta water to loosen.

Doubling for Larger Groups: Use a second 12-inch Dutch oven and repeat the full recipe simultaneously.