This is the 3rd. recipe from last weeks Vintage Faire. You can cook the pasta in a Dutch oven, over your camp stove, or over charcoal. That may take a little practice. I use an old oil change pan, filled with a lot of charcoal to boil water. The high sides help hold in the heat. making the water boil a little faster.
This is not a creamy cheese sauce, but very good Mac and cheese.
8 ounce penne pasta
8 ounce peas
4 slices thick bacom, cut into small pieces
½ cup plain Greek yogurt
dash hot sauce
4 ounces cheddar cheese, shredded
4 ounces fontina cheese, shredded
In a 12" dutch oven, sauté the bacon to a crisp, over 12 to 14 charcoals. Transfer bacon to a paper towel and set aside. Cook pasta in salted water (Very salty water. Almost like sea water) according to package directions, until al dente. (Just a little firmness to the bite) Add peas to the pasta water for the last minute of cooking. Reserve 1 cup of the pasta water before draining the pasta and peas. Drain well. Place pasta and peas in the 12" Dutch oven you cooked the bacon in. Add ¼ cup of the pasta water, yogurt, and a few dashes of the hot sauce, and 1/3 of the shredded cheese and stir until cheese has melted. Stir in remaining cheese, one small handful at a time to prevent clumping. Add additional pasta water as necessary to thin the cheese sauce. Season with salt and pepper. Add the bacon, mix well, and serve.