Tuna Mornay is a family favorite that we ate regularly in Australia. Now it is one of my camping favorites due to its simplicity and high protein. Like a mac and cheese but with tuna and vegetables.
Bacon and Onion Mac and Cheese
Nothing is worse than a boring mac and cheese, the simple addition of bacon and onion create a rich flavor that will have kids and adults coming back for more.
First developed for a mac and cheese competition (second place) it has been a family favorite ever since.
There are lots of variations you can try with the cheese combinations for this, personally we always use a self-made hot-smoked homemade smoked cheese but sharp cheddar and cream mozzarella also create great results.
2 cups macaroni
6 slices (rashes) of bacon, diced
1/2 brown onion, finely diced
1 liter (1 quart) full fat milk
2 tablespoons corn flour (corn starch)
500g (18 oz) grated smoked cheddar cheese
10 inch Dutch oven
Bring about a liter of water to the boil then add the macaroni and cook until it is soft. Drain and put aside.
In a 10 inch Dutch oven over a medium heat slowly cook the diced bacon, when the fat starts to go transparent add the finely diced onion.
Tip about a half cup of milk into a cup. Add the remaining milk to the Dutch oven with the bacon and onion, heat until almost boiling.
While the milk is heating whisk the corn flour (corn starch) into the half cup of milk.
When the milk is almost boiling add the corn flour slurry and stir until it starts to boiling – this will thicken the milk making a white sauce.
Add the grated cheese and stir into the white sauce while it is simmering until all the cheese has melted.
Stir through the cooked macaroni, then serve immediately.
When I have finished smoking meat and have residual heat I will add an extra wood chunk then smoke some cheddar. As the smoker is a little hot for this task, it will start to melt. I add this fresh smoked cheese straight to the mac and cheese.