Bbq Mac And Cheese Recipes

GRILLED MAC AND CHEESE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.
• Set up an outdoor grill for indirect cooking over medium heat. For charcoal, use coals on one side of the grill. For gas, shut off one side of the grill.
• Place an 8-quart cast iron Dutch oven over the hot side of the grill. Add bacon; cook and stir until it renders its fat, but doesn't crisp up, 5 to 7 minutes. Add onions and garlic; move the Dutch oven so only about half of the pot is over the heat. Cook and stir until onions start to become translucent, about 5 minutes. Pour in milk and cook until hot, but not simmering. Melt in cream cheese.
• Stir in about a handful of Cheddar cheese at a time until 3 cups have been melted into the mixture. Move the Dutch oven to the cooler side of the grill. Stir in cooked macaroni. Crumble the cheese crackers over the top. Sprinkle with remaining 1 cup Cheddar cheese.
• Close the lid of the grill and let cook until bubbly and reduced, about 40 minutes, rotating the Dutch oven every 5 minutes or so to keep from burning. Remove from heat and serve.

BARBECUE PULLED PORK MAC AND CHEESE

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix pulled pork and barbecue sauce. Spoon evenly in baking dish.
• In 4-quart saucepan, cook and drain macaroni as directed on package, using minimum cook time.
• In same saucepan, melt 4 tablespoons butter over medium heat. Beat in flour, salt, garlic powder and pepper with whisk until thickened. Cook 1 minute longer. Beat in milk. Heat to boiling over high heat, stirring frequently; boil and stir 1 minute. Remove from heat. Stir in 3 cups of the cheese until melted. Stir in macaroni; pour into baking dish over pork layer. Sprinkle remaining 1 cup cheese on top.
• In small bowl, mix bread crumbs and melted butter; stir until combined. Sprinkle over macaroni mixture.
• Bake 36 to 38 minutes or until mixture is bubbly (at least 165°F in center) and bread crumbs are browned.

WAGON WHEEL WESTERN BBQ MAC & CHEESE

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
• Bring a large pot of water to a boil and season with a generous amount of salt. Boil the pasta until al dente, 2 to 3 minutes less than the package instructions.
• Meanwhile, in a large pot over medium heat, add the evaporated milk and Dijon and whisk together. Bring to a simmer. Toss the Cheddar, shelf-stable cheese and cornstarch together in a bowl until totally coated. Stir into the sauce cheese and heat, stirring constantly, until the cheese is melted and the sauce is silky and smooth, about 5 minutes.
• Drain the pasta, then add to the cheese sauce and stir to coat. Transfer to the prepared baking dish.
• Sprinkle an even layer of the mozzarella over the top. Drizzle the barbecue sauce over the cheese, and top with a thick layer of crumbled potato chips.
• Bake, uncovered, until gooey and bubbling, 30 to 35 minutes. Serve hot.

BBQ MAC AND CHEESE

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Grease a 9x13 pan and set aside.
• Bring a large pot of salted water to a boil and add macaroni and cook until al dente, according to the directions on the macaroni box. This should be about 8-9 minutes. Drain and set aside in a large bowl.
• Combine milk and heavy cream in a large measuring cup or glass. Set aside.
• In a separate medium-sized pot, melt butter over medium heat. Sprinkle flour in the pot and whisk for 1-2 minutes, until the flour smells toasty. Slowly whisk in milk/cream mixture. Allow to simmer until thickened, whisking often. This should take about 5 minutes.
• Remove from heat and stir in 2 cups of shredded cheese and the ½ cup bbq sauce. Taste the sauce and add salt and pepper if desired.
• Pour sauce over drained macaroni and stir until the macaroni is covered. Add 1 cup of cooked BBQ and stir until combined.
• Pour mixture into the 9x13 baking pan and top with remaining cooked BBQ, bbq sauce, and cheese. Place in the preheated oven and bake for 15-20 minutes, until the cheese is bubbly.
• To brown the cheese on top, place the oven on broil for 3-4 minutes until the cheese on top has browned. Remove from the oven and top with remaining bbq sauce and allow to cool for 10 minutes. Serve and enjoy.

PORK BBQ MACARONI AND CHEESE

Steps:

• Preheat the oven to 250 degrees F.
• Rub the pork with the BBQ Rub, then place in a pan with the vinegar. Cover with plastic and foil, then roast for 3 to 4 hours. Let cool, then remove the fat cap and bone and shred the pork.
• Heat 3 ounces pulled pork. Place the macaroni and Cheese Sauce in a saucepan and cook on medium heat until hot. Place the macaroni and cheese in a bowl, then top with the pork, BBQ sauce, smoked Cheddar and green onion. (Reserve the remaining ingredients for more servings or another use.)
• Combine the chile powder, paprika, salt, granulated sugar, brown sugar, crushed red pepper, cumin, garlic powder, onion powder, cinnamon and ginger in a bowl.
• Place the brown sugar and ketchup in a bowl and mix well. Add the vinegar, mustard, hot sauce, paprika, pepper, salt, Worcestershire and 1 cup water and continue to mix until well blended and the sugar has dissolved.
• Melt the butter in a pot, then add the flour, stirring until smooth. Cook for 3 minutes. Add the milk, cream, salt and pepper. Cook on medium heat, stirring often, until thickened. Turn off the heat and add the cheese. Stir until melted.

MACARONI AND CHEESE (DINOSAUR BBQ)

Steps:

• Heat oil in a large pot. Add onions and peppers; cook until they are translucent. Add garlic and cook until fragrant. Stir in flour. Add water and half-and-half. Bring to a boil. Reduce heat to a simmer and cook for 10 minutes.
• Using an immersion blender, puree this mixture until it is smooth (*if using a regular blender, work in batches, filling the pitcher only half-full, since the liquid will be hot). Slowly add cheeses to warm pureed mixture, making sure all cheese is melted before adding more. Once cheese is completely melted, add salt, lemon pepper, sugar, mustard, vinegar and Tabasco. Stir to combine.
• Cook 1 1/2 pounds of dried elbow macaroni in boiling water, according to manufacturer's instructions. Cook until al dente, not completely soft.
• Combine hot, cooked pasta and sauce in large mixing bowl; stir well to combine. Pour entire mixture into a greased 10-inch-by-12-inch pan (or a 9-inch-by-13-inch one). Top with 8 ounces. of shredded cheddar cheese and 2 tablespoons of Pecorino Romano cheese.
• Place under broiler until top is golden brown and bubbling. Serve immediately.