Campfire Pumpkin Mac and Cheese
Ingredients
- 5 slices bacon chopped
- 1/4 cup panko breadcrumbs toasted
- 1/2 tsp chili powder
- 8 oz elbow macaroni
- olive oil
- 1 cup milk
- 1/2 cup heavy cream
- 1 cup pumpkin puree
- 3 tbsp butter
- 3 tbsp flour
- 1 tbsp Dijon mustard
- 3 oz cheddar cheese shredded
- 3 oz smoked gouda cheese shredded
- salt
Instructions
At home...
- Heat saucepan over medium heat. Add bacon, stirring so the bacon does not stick to the bottom of the pan. Cook until the bacon starts to foam. Drain fat and let cool.
- Place bacon in a food processor and pulse until bacon becomes a coarse crumble. Combine with chili powder and panko bread crumbs and store for use at camp.
- Cook noodles according to the directions on the box. Toss with a splash of olive oil. Store for use at camp.
At camp...
- Mix together cream, milk, and pumpkin.
- Heat butter in Dutch Oven until bubbly. Slowly add flour, whisking continuously. Cook for 3 minutes. Stir in the milk-pumpkin mixture and cook for an additional 3-5 minutes. Add mustard.
- Stirring constantly, slowly start to add in cheese. Add more cheese after the first bit melts. When all the cheese is fully combined, add noodles and fully coat with sauce. Top with the bacon-panko mixture. Place lid on Dutch Oven and cook for another 5-10 minutes.
Notes
Want to spice this up? Top with a little hot sauce or even a pickled jalapeno relish!