Uploaded August 2018 | Updated September 2026, 2 weeks ago
Fogcrawler’s Scratch Baked Smokey Mac & Cheese
(For a 12-14” Camp Oven)
Ingredients:
2 lbs. thick sliced smoked bacon, slowly rendered, diced
2 pasta dough balls (See recipe below)
¼ cup butter
1 medium sweet yellow onion, diced
7 cloves garlic, minced
1 cup half & half cream
1 cup milk (For creamier cheese sauce, use additional ¼ cup to ½ cup milk)
1 tsp. ground mustard
1 cup crumbled smoked parmesan cheese
2 cups shredded smoked aged cheddar cheese
2 cups shredded smoked gouda cheese
2 cups shredded smoked havarti cheese
1 cup seasoned bread crumbs
½ cup crumbled smoked parmesan cheese (Optional)
One Pasta Dough Ball: (Two needed)
¾ cup semolina flour
¾ cup #00 soft wheat flour
1 tsp. nutmeg
2 Tbsp. olive oil
2 Tbsp. water
2 eggs
extra semolina flour for dusting
Directions:
1. Slowly brown bacon, blotter dry with paper towels, dice and set aside.
2. Make the pasta. Mix the dry ingredients in a medium bowl and place onto a cutting board in a single pile. Using a cup, form the pile into a ring, leaving an empty spot in the center of what was the pile. Add the wet ingredients to the center of the flour ring. Thoroughly beat the eggs, using a fork. Pull small amounts of the dry mixture into the wet mixture with the tines of the fork and continue to mix with the fork. Once the dough is formed, knead by hand for 10 minutes. Cover dough ball and let it rest for 30 minutes. Make the pasta again and by the time you have a 2nd dough ball ready to rest, the previous dough ball will be ready to roll. Roll the rested dough ball flat, using a rolling pin on a floured board. If you are in a hot dry climate, cut the dough ball in half and roll the dough flat, one half at a time, you will also need to place a wet paper towel over the flattened dough, to keep it from drying out. Slice a ½” wide strip of dough and cut the strip, making 4” long pieces. Work with one piece at a time when forming noodles, keeping the rest of the strip covered, if need be due to climate conditions. Using a round corndog stick, wind the 4” long strip around the stick, with the dough placed at an angle, so it winds up the stick and becomes a long spiraled tube. Roll the stick to even out the dough, which will cause it to cover most of the stick. Lift one end of the stick off of the cutting board with one hand and use a knife in the other hand to cut the noodle to desired length, by simply spinning the stick, while holding the knife still, with the blade resting on the stick. Push the finished noodle off of the stick and let it drop into a bowl. As you progress, you will discover that you can increase noodle yield, by holding the tube of dough firm on one end of the stick, while turning the dough on the other end, winding the spiral tighter around the stick, which will increase the length of the tube of dough. You must have the dough and flour coating just right for this to work. If the dough is too wet, it will become stuck onto the stick. Having too much flour on the outer surface of the dough tube, will prevent the spiral joint to adhere to make the tube. This is a great activity to get the kids involved in, during family camping trips. Once all the noodles are made, cook them for 10 minutes in water, on a low boil, then drain and set aside.
3. Melt the butter in a 12-14” camp oven over medium heat. Stir in the onion and cook for 3 minutes until it begins to soften. Add the garlic, and continue cooking until the onion has softened and turned translucent. Stir in the half & half and milk, and bring to a simmer. Reduce heat to medium-low and stir in the ground mustard; simmer for 10 minutes, stirring occasionally. Add the smoked cheeses; stir until melted. Fold in the pasta noodles. Fold in diced bacon and stir the mixture until everything is evenly distributed. Sprinkle the bread crumbs evenly over the top of the mixture. Add the crumbled Parmesan, is using this option. Place the lid onto the oven.
4. Place 10 briquettes under the oven. Place 17 briquettes in a tight outer ring on the lid and place 7 briquettes in a loose inner ring on the lid. (24 total on the lid) Bake for 45 minutes and check the upper crust. If excess grease is visible, blotter it up with a double fold layer of paper towel. (Just lay it on top of the crust and it will transfer to the towel) Replace lid and bake for 15 minutes, if need be. Let this awesome dish set 5 to 10 minutes before serving. Enjoy!!!
Fogcrawler’s Scratch Baked Smokey Mac & Cheese
(For a 12-14” Camp Oven)
Ingredients:
2 lbs. thick sliced smoked bacon, slowly rendered, diced
2 pasta dough balls (See recipe below)
¼ cup butter
1 medium sweet yellow onion, diced
7 cloves garlic, minced
1 cup half & half cream
1 cup milk (For creamier cheese sauce, use additional ¼ cup to ½ cup milk)
1 tsp. ground mustard
1 cup crumbled smoked parmesan cheese
2 cups shredded smoked aged cheddar cheese
2 cups shredded smoked gouda cheese
2 cups shredded smoked havarti cheese
1 cup seasoned bread crumbs
½ cup crumbled smoked parmesan cheese (Optional)
One Pasta Dough Ball: (Two needed)
¾ cup semolina flour
¾ cup #00 soft wheat flour
1 tsp. nutmeg
2 Tbsp. olive oil
2 Tbsp. water
2 eggs
extra semolina flour for dusting
Directions:
1. Slowly brown bacon, blotter dry with paper towels, dice and set aside.
2. Make the pasta. Mix the dry ingredients in a medium bowl and place onto a cutting board in a single pile. Using a cup, form the pile into a ring, leaving an empty spot in the center of what was the pile. Add the wet ingredients to the center of the flour ring. Thoroughly beat the eggs, using a fork. Pull small amounts of the dry mixture into the wet mixture with the tines of the fork and continue to mix with the fork. Once the dough is formed, knead by hand for 10 minutes. Cover dough ball and let it rest for 30 minutes. Make the pasta again and by the time you have a 2nd dough ball ready to rest, the previous dough ball will be ready to roll. Roll the rested dough ball flat, using a rolling pin on a floured board. If you are in a hot dry climate, cut the dough ball in half and roll the dough flat, one half at a time, you will also need to place a wet paper towel over the flattened dough, to keep it from drying out. Slice a ½” wide strip of dough and cut the strip, making 4” long pieces. Work with one piece at a time when forming noodles, keeping the rest of the strip covered, if need be due to climate conditions. Using a round corndog stick, wind the 4” long strip around the stick, with the dough placed at an angle, so it winds up the stick and becomes a long spiraled tube. Roll the stick to even out the dough, which will cause it to cover most of the stick. Lift one end of the stick off of the cutting board with one hand and use a knife in the other hand to cut the noodle to desired length, by simply spinning the stick, while holding the knife still, with the blade resting on the stick. Push the finished noodle off of the stick and let it drop into a bowl. As you progress, you will discover that you can increase noodle yield, by holding the tube of dough firm on one end of the stick, while turning the dough on the other end, winding the spiral tighter around the stick, which will increase the length of the tube of dough. You must have the dough and flour coating just right for this to work. If the dough is too wet, it will become stuck onto the stick. Having too much flour on the outer surface of the dough tube, will prevent the spiral joint to adhere to make the tube. This is a great activity to get the kids involved in, during family camping trips. Once all the noodles are made, cook them for 10 minutes in water, on a low boil, then drain and set aside.
3. Melt the butter in a 12-14” camp oven over medium heat. Stir in the onion and cook for 3 minutes until it begins to soften. Add the garlic, and continue cooking until the onion has softened and turned translucent. Stir in the half & half and milk, and bring to a simmer. Reduce heat to medium-low and stir in the ground mustard; simmer for 10 minutes, stirring occasionally. Add the smoked cheeses; stir until melted. Fold in the pasta noodles. Fold in diced bacon and stir the mixture until everything is evenly distributed. Sprinkle the bread crumbs evenly over the top of the mixture. Add the crumbled Parmesan, is using this option. Place the lid onto the oven.
4. Place 10 briquettes under the oven. Place 17 briquettes in a tight outer ring on the lid and place 7 briquettes in a loose inner ring on the lid. (24 total on the lid) Bake for 45 minutes and check the upper crust. If excess grease is visible, blotter it up with a double fold layer of paper towel. (Just lay it on top of the crust and it will transfer to the towel) Replace lid and bake for 15 minutes, if need be. Let this awesome dish set 5 to 10 minutes before serving. Enjoy!!!
