BBQ Mac And Cheese Recipe
There’s something irresistible about macaroni and cheese, isn't there? It evokes memories of childhood, lazy evenings, and family gatherings. And when that familiar creamy cheesiness meets the tangy goodness of barbecue?
Equipment
- Large Dutch oven
- Cast-iron skillet
- Microwave-safe measuring cup
- Mixing Bowl
- Baking dish
Ingredients
- - 6 tablespoons of unsalted butter cut into pieces
- - 1 qt. whole milk
- - 1 pound of pasta penne, cavatappi, or rotini work wonders
- - 6 tablespoons of all-purpose flour
- - 1/4 cup plus 1 1/2 teaspoons kosher salt divided
- - 1 8-oz. package of shredded sharp Cheddar cheese
- - 1 8-oz. package of shredded Gouda cheese
- - 1 teaspoon of your favorite hot sauce I use Tabasco.
- - 1/2 teaspoon of freshly ground black pepper
- - 1 pound of pulled pork BBQ no sauce
- - 1 1/2 cups of crumbled cornbread
- - 2 teaspoons of extra-virgin olive oil
- - 1/2 cup of chopped green onions
- - 1/2 cup of your favorite bottled barbecue sauce
- Optional: 1 teaspoon of smoked paprika for an extra kick.
- Optional: 1/2 teaspoon of garlic powder for an added depth of flavor.
Instructions
Step 1: Preheat Your Oven
- First, let’s get the oven ready for action. Preheat your broiler and adjust the rack so it sits about 8 to 9 inches from the heat. This will give your mac and cheese that lovely golden crust later.
Step 2: Boil the Water
- In a large Dutch oven over high heat, combine 4 quarts of water and 1/4 cup of kosher salt. Bring this to a rolling boil. It’s crucial to season the water for the pasta, as this will enhance the overall flavor of your dish.
Step 3: Microwave the Milk
- While the water comes to a boil, grab a microwave-safe glass measuring cup and pour in the milk. Cover it with plastic wrap and pop it in the microwave for about 3 minutes on high. We want it hot but not boiling.
Step 4: Prepare the Cheese Sauce
- In a 12-inch cast-iron skillet, melt the butter over medium heat. As it sizzles, lower your heat to medium-low and whisk in the flour. Keep whisking for about 2 minutes to cook out the raw flour taste. Gradually whisk in the hot milk; we want this mixture to come together smoothly. Now, increase the heat to medium-high and bring the sauce to a gentle boil, whisking often for about 6 minutes.
Step 5: Cook the Pasta
- By now, your water should be boiling. Toss in the pasta and cook for about 8 minutes. You want it slightly undercooked to ensure it absorbs the sauce later.
Step 6: Add the Cheeses
- While the pasta is cooking, continue to whisk your sauce. When the 6 minutes are up, remove the skillet from heat and whisk in those lovely cheeses, the hot sauce, 1 1/2 teaspoons of salt, and black pepper.
Step 7: Stir the Cornbread Mixture
- In a bowl, mix the crumbled cornbread with the olive oil. This will create a nice topping later.
Step 8: Combine the Pasta and Cheese Sauce
- Once the pasta is al dente, drain it and fold it into the cheesy sauce. Now comes the fun part—stir in your pulled pork.
Step 9: Assemble and Broil
- Pour the pasta mixture into a baking dish or keep it in the cast-iron skillet for serving. Sprinkle the cornbread mixture generously over the top and add a handful of green onions.
Step 10: Broil to Perfection
- Slide your dish under the broiler for 1 to 2 minutes until the cornbread is golden brown. Keep an eye on it to prevent burning.
Step 11: Drizzle and Serve
- Right before serving, drizzle with bottled barbecue sauce. And just like that, your BBQ Mac and Cheese is ready to impress at your next gathering!
Notes
- Pasta: You can use gluten-free pasta if you need it to be gluten-free.
- Cheese Variety: Feel free to mix other types of cheese. Pepper Jack adds a nice kick.
- Pulled Pork: For quicker prep, you can use store-bought pulled pork.
- Cornbread: You can make cornbread ahead of time and use leftovers.
- Serving It Up: This dish serves beautifully alongside grilled meats and fresh salads.
Tried this recipe?Let us know how it was!