When camping, I was the guy that woke up before sunrise and started the day’s fire. With its pine-smoke infused flavor, Fire Up the Grill will make you’ll feel like you’re at the campfire too. ~ Alan
* As featured in Issue 10 of Adventures with Tea eMagazine!
Campfire Mac & Cheese
- 2 cups Penne pasta
- 1 cup Milk
- 4 tsp Fire Up the Grill loose leaf tea
- 2 Tbls Butter
- 2 Tbls Olive Oil
- 4 Tbls Flour
- 2 oz Havarti Cheese
- 2 oz Gruyere Cheese
Add Fire Up the Grill loose tea directly to the milk. Place into the refrigerator to cold-steep overnight (10-12 hours). Then strain the milk and set aside.
Cook the penne pasta per bag instructions. Al dente is best, you don't want them too soft. While the pasta is cooking, dice or grate the cheese and set aside.
In a large sauce pan, melt butter in olive oil. Once melted, stir in flour. Heat and stir for a minute or two, making sure all flour is incorporated. Add the milk, whisking until thick and bubbly. Remove pan from heat and slowly whisk in the cheese. (You do not want to boil the cheese, it will separate and curdle.) When melted, stir in cooked pasta.
You can serve immediately or cover and place in warm oven until ready to serve. We loved these two cheeses, but try your own combination and let us know what you used and how it came out!