There are few dishes as simple – or as comforting – as mac-n-cheese. Here’s a recipe you can have ready and put your solar oven to work.
There’s a pretty good chance, if you’re reading this, you’ve never made macaroni and cheese from scratch. I have two things to tell you:
- It’s soooo much easier than you think.
- It’s soooo worth it.
Way too many folks – and not all of them young – have grown up on boxed mix. That might have it’s place (and it might not), but once you’ve had the “real deal,” you’ll never confuse the two again. And the truth is, letting your solar oven do the baking, this recipe is no more work that that cardboard box with the envelope of orange powder. (What kind of cheese comes in that color…?)
- 2 cups dry macaroni, boiled and ready. I like elbows, but lots of folks (my family included) prefer the shell shape. It doesn’t matter, so long as it’s fully cooked before adding to the sauce.
- 1 lb bacon, cooked, thoroughly drained, and chopped
- 4 tbsp butter
- 4 tbsp flour
- 4 cups of milk
- 2 cups of grated cheddar cheese
- 2 cups of grated Monterey jack cheese
Spray a dark pan with non-stick spray and set aside. Preheat your solar oven. On a stove top, in a saucepan, melt the butter. Add the flour to make a roux. Add the milk and stir constantly until the mixture thickens. Add in all of the cheese, stirring until it’s melted and smooth. Stir in macaroni and bacon until fully combined. Pour all into prepared pan and cover. Bake in solar oven for one hour.