BARBECUE PULLED PORK MAC AND CHEESE
Tangy barbecue sauce, cheesy mac, and a sprinkling of buttery, toasted Progresso™ bread crumbs team up to make this meal a total hit. Our bbq pulled pork mac and cheese is a super hearty meal that is easy to make whenever the inspiration hits you. The big, bold BBQ flavors add a delicious twist on the classic favorite, now reimagined as pulled pork mac and cheese. It all starts with the pulled pork and a homemade cheese sauce that comes together with just a little bit of whisking. From there, it's only a matter of combining the ingredients and baking them into the best bbq pulled pork mac and cheese.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 550, Carbohydrate 45 g, Cholesterol 90 mg, Fat 3, Fiber 1 g, Protein 25 g, SaturatedFat 15 g, ServingSize About 1 Cup, Sodium 930 mg, Sugar 12 g, TransFat 1/2 g
BBQ MAC AND CHEESE
Everyone's favorite, mac and cheese has had one delicious makeover! This BBQ mac and cheese recipe is made with BBQ shredded meat and seasoned with BBQ sauce before being baked to perfection.
Provided by Tanya
Categories Main Course
Time 50m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 791 kcal, Carbohydrate 70 g, Protein 29 g, Fat 44 g, SaturatedFat 26 g, TransFat 1 g, Cholesterol 147 mg, Sodium 846 mg, Fiber 2 g, Sugar 19 g, UnsaturatedFat 13 g, ServingSize 1 serving
WAGON WHEEL WESTERN BBQ MAC & CHEESE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 11
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.
BARBECUE CHICKEN WITH MAC AND CHEESE
Steps:
- Preheat the broiler. Bring the cauliflower and milk to a boil in a large saucepan. Reduce the heat to medium, cover and simmer, stirring occasionally, until tender, about 8 minutes. Transfer to a blender and puree until smooth; return to the saucepan and stir in 1 1/4 cups cheddar and the parmesan.
- Meanwhile, grate the tomato into a bowl and stir in the barbecue sauce. Season the chicken with 1/4 teaspoon salt; set on a baking sheet and broil until golden, about 7 minutes. Flip the chicken, brush with the barbecue sauce mixture and continue broiling, basting with the pan juices occasionally, until cooked through, 6 to 7 more minutes.
- Meanwhile, bring a medium saucepan of lightly salted water to a boil. Add the pasta and cook as the label directs; reserve 1/2 cup cooking water, then drain. Add the pasta to the cauliflower mixture along with a splash of the reserved cooking water. Cook over low heat, stirring, until the pasta is coated. Top the mac and cheese with the remaining 1/4 cup cheddar; serve with the chicken.
Nutrition Facts : Calories 499 calorie, Fat 18 grams, SaturatedFat 9 grams, Cholesterol 132 milligrams, Sodium 701 milligrams, Carbohydrate 41 grams, Fiber 3 grams, Protein 42 grams
BARBECUE CHICKEN MACARONI AND CHEESE
Make and share this Barbecue Chicken Macaroni and Cheese recipe from Food.com.
Provided by ladyangel1997
Categories Chicken Breast
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Boil water and cook pasta according to directions; set aside.
- Heat a small skillet; place the pat of butter in it; melt it; add the onions and cook until translucent.
- Add chicken and cook until chicken is hot.
- Chop or shred the blocked cheese. Set aside.
- Combine the chicken; add macaroni; toss the barbecue sauce in making sure that it covers all of it.
- In a large pot add the milk and all the cheeses and melt it, folding the pasta in as it heats to a bubbling.
- Add salt and pepper to taste.
- Serve hot.
MACARONI AND CHEESE (DINOSAUR BBQ)
It does NOT get better than this. This is SUPER rich and cheesy. Not for the faint of heart! Dinosaur BBQ's mac and cheese has been featured on tv and in magazine's as the best mac and cheese in the country. I think they are right.
Provided by LizP5885
Categories Cheese
Time 55m
Yield 10 serving(s)
Number Of Ingredients 20
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.
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BARBECUE MAC AND CHEESE RECIPE | DAMARIS PHILLIPS
From foodnetwork.com
5/5 (16)Category Side-DishAuthor Damaris PhillipsDifficulty Easy
- Bring a large pot of salted water to a boil. Cook the pasta and collards until the pasta is al dente, according to package directions. Drain and reserve.
- Combine the beer, half-and-half and barbecue sauce in a large saucepan over medium-low heat and cook, whisking, until it simmers.
- Stir in the Cheddar and Havarti and cook over low heat, stirring, until all the cheese is melted. Add the pasta and collards and toss to combine. Season with salt and pepper. Serve immediately!
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