cook the pasta and coat with a little oil to stop it from sticking together and let it cool down a bit. Add the shredded cheddar and set aside
ignite 30 charcoal briquettes and separate them into two piles. one with 10 briquettes and the other with 20 briquettes.
put the dutch oven over the pile of 20 briquettes. and add the bacon to it. and leave the pile of 10 aside. I put them in the corner under a piece of burning lg so the wind will not get to it.
cook the bacon until it starts to brown and the fat is rendered from it. in this shot I show the lid is above the other pile of briquettes to help it pre-heat
add the floor while stirring to make a roux. add enough for a gravy like thickness.
let the roux cook while constantly stirring until it has a nutty smell but not enough for it to turn brown. maybe a minute or two.
add the milk with garlic and tyme. usually 2 cups would be enough but since there was a lot of bacon grease which made for a lot of roux it was too thick so I used an additional cup of milk. Bring to just about a simmer.
add the american cheese to the sauce and stir until melted
add the pasta and cheddar and stir until cheddar is melted
put the lid on the pot and move it over the pile of 10 briquettes , and place the 20 briquettes on the lid. In the picture I had move the pot place the 20 briquettes on top and move the 10 to where the 20 were and put the pot back on top. That is why it looks like it is in the same place , but you will notice there are more briquettes on to than there are on the bottom,
I cooked it for about 20 min and the top didnt get brown and it did get brown in the middle of the bottom. Next time I will try with more briquettes on top than bottom.