This easy Dutch oven mac and cheese is incredibly creamy but also loaded with rich umami flavors for a more adult spin on everyone’s favorite side dish.
- Umami powder
- Espresso powder spice blend
- Kosher salt
- Black pepper
- Cheddar cheese
- Gruyere cheese
Preheat the Dutch Oven:
Set a large Dutch oven over the grill grate of a fire pit that has even burning embers that have preheated for cooking and allow to pot pre-heat.
Make the Sauce:
Melt the butter in the Dutch oven and whisk in the flour; stirring to form a roux.
Slowly, while whisking constantly, pour in the milk. Let the mixture thicken, about 3 to 5 minutes, while whisking over low to medium low heat.
Season with the umami powder, espresso power, salt and pepper; stir to combine. Fold in the pasta and toss to coat.
Fold in the cheese:
Start adding in the cheese, a little at a time, alternating with the beer. Allow the cheese to melt and sauce to thicken between each addition.
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