Campfire Macaroni and Cheese

 Here is a slight modification to my Epcot mac and cheese recipe that finishes the dish off over a firepit.  We had it this weekend and it stick to your ribs goodness.

1 pound macaroni, cooked al dente.  Do not over cook!

1 lb. pork sausage, cooked.  I used 1/2 lb. hot and 1/2 lb mild

1/2 onion, chopped small

1/2 red pepper, chopped small

3 jalapenos, seeds and most ribs removed chopped small

2 c. heavy cream

1 lb. medium cheddar, shredded.  Shred it yourself, it will melt better than bagged shredded

1/2 lb. sliced american cheese

Cook the pasta to al dente, do not over cook!,   Drain and rinse.  

Fry the sausage and drain off the oil.

Saute the onion, pepper and jalapenos in a bit of the leftover sausage grease.

(I did the sauteing of the veggies, noodle cooking, and sausage frying earlier in the day and stuck them in the fridge.)

About 45 minutes before you want to eat, heat the heavy cream to a simmer on the stove in the cast iron pot.  Over low heat, add the cheddar cheese in batch to melt, then the american cheese.

Then, add the pasta, sausage, and veggies that were prepared earlier.  Stir them together.  

Transfer the pot, covered, to the firepit and let it heat to a bubble for about 30 minutes over the fire.  Be sure the pot is high enough not to burn the bottom.

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lb = pound

c = cup