Mac and Cheese
8 ounces elbow macaroni
4 tablespoons butter
4 tablespoons flour
2½ cups milk
1 teaspoon salt
Pepper to taste
1 egg, whipped
4 ounces cream cheese, Velveeta, or similar processed cheese
12 ounces cheddar cheese, shredded
2 tablespoons butter (optional)
¾ cup Panko bread crumbs (optional)
Using a 12-inch Dutch oven, arrange 10 coals to fit underneath bottom edge while cooking. Prepare 14 coals to place on top.
Boil macaroni and remove when al dente. Noodles will finish softening while baking. In bottom of Dutch oven, melt butter and whisk in flour until lumps are gone. Slowly whisk in milk, salt, and pepper. Whisk in egg, processed cheese, and most of shredded cheese. Fold in noodles. Spread remaining shredded cheese over top of noodles.
Optional: Melt two tablespoons butter into Panko bread crumbs and sprinkle mixture over top of macaroni.
Bake 20 minutes. Let cool 5 minutes before serving.
At home: Use Dutch oven on stovetop to create cheese mix. Place Dutch oven in 350° F oven with lid on to bake.