You’ve waited long enough and the time is finally here. Ma Roux’s Blue Ribbon Macaroni and Cheese Recipe has been a staple side dish in the Nail family for many years. The secret is Chicken of the Sea white tuna mixed with love and cheese and cooked in a cast iron dutch oven over a roaring campfire. There’s no such thing as one helping. This gravy-based recipe has many faces, but the one here represents the core of the dish. Use it as a starting point and create your own versions that include a unique touch.
This recipe is all about the roux, which is the browning of flour in fat. It’s the creamy sauce that makes the base for this recipe. When it’s all said and done, you are layering the pasta, sauce, and cheese. It’s as easy as that.
- 1 Box (8 oz.) pasta shells
- 1 lb Monterrey Jack/Colby Jack cheese
- 2 4 oz cans of Chicken of the Sea white tuna
- ¼ Cup oil
- 2 T flour
- 1 Small onion (chopped)
- 1 T garlic (diced)
- 2 Cup milk
- 2 Chicken bouillon cubes
- salt and pepper
- cook pasta as directed with one chicken bouillon cube
- set aside
- heat oil in dutch oven over campfire
- saute garlic and onion until tender
- add flour and cook until brown
- add milk slowly and cook until thickened
- add salt and pepper
- grate cheese
- layer pasta, cheese, tuna and sauce
- top with cheese
- bake covered for 30 minutes
- let cool for ten minutes
I wouldn’t be caught making this without Boursin or Alluete herb cheese. Add a few tablespoons to the sauce or drop then onto the pasta while mixing.
What Can You Add To Your Mac and Cheese
- Jalapeno: Yes, and yes. Join the movement as we help the jalapeno pepper take over the world.
- Pablano pepper: Move over green pepper, we’re done with you.
- Sausage: This takes things from the side dish to the main course. This recipe can also be made and frozen ahead of time and is perfect for camping.
- Spinach: Fresh spinach should be added to the sauce so it can cook a little while before baking
- Shallot: With a milder flavor than onions, shallots offer a fancier mood for the palate.
You can use this white roux for many other sauce recipes. Play with the spices and give it your own special favor. Don’t be afraid to play with the cheese, as well. There are countless variations and you shouldn’t rest until you’ve tried them all.
What would you add to Ma Roux’s Mac and Cheese?
Get on board or stay tuned to Nail Travels this summer as we head cross country in search of the music of your life and new and exciting dutch oven recipes. It’s camp fire time kiddy kids.