Backyard Barbecue Macaroni And Cheese Recipes

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.

BEEFY BARBECUE MACARONI

Steps:

• In a large skillet, cook the beef, onion and garlic over medium heat 5-6 minutes or until meat is no longer pink, breaking into crumbles; drain. Add the macaroni, barbecue sauce, pepper and cayenne., In a small saucepan, heat milk and butter over medium heat until butter is melted. Stir in cheese until melted. Pour over the macaroni mixture; gently toss to coat. Sprinkle with additional cheese if desired.

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.

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.

BARBECUE MAC AND CHEESE RECIPE

Steps:

• Preheat broiler with oven rack 8 to 9 inches from heat.
• Bring 1/4 cup salt and 4 qt. water to a boil in a large covered Dutch oven over high heat.
• Meanwhile, microwave milk in a microwave-safe 1-qt. glass measuring cup covered with plastic wrap at HIGH 3 minutes. While milk is heating, melt butter in a 12-inch cast-iron skillet over medium heat. Reduce heat to medium-low; add flour, and cook, whisking constantly, 2 minutes. Gradually whisk in hot milk. Increase heat to medium-high, and bring to a low boil, whisking often.
• Add pasta to boiling water, and cook 8 minutes.
• Meanwhile, continue to cook sauce, whisking often, 6 minutes. Remove from heat; whisk in cheeses, hot sauce, 1 1/2 tsp. salt, and 1/2 tsp. pepper. Cover.
• Stir together cornbread and olive oil.
• Drain pasta, and fold into cheese sauce. Stir in pulled pork barbecue. Sprinkle with cornbread mixture; sprinkle green onions over cornbread mixture.
• Broil 1 to 2 minutes or until breadcrumbs are golden brown. Drizzle with barbecue sauce. Serve immediately.

MACARONI AND CHEESE

Steps:

• Preheat the oven to 400 degrees F. Grease an 8-by-8-inch baking dish with butter.
• Bring a large pot of salted water to a boil over high heat. Add the cavatappi and cook until just firm to the bite, 8 minutes. Drain and set aside.
• Melt the butter in a large, wide pot over medium-low heat. Make a roux by sprinkling the flour over the butter and whisking to incorporate. Cook, whisking, until golden, 5 minutes. Whisk the milk into the roux until the mixture is fully combined and smooth. Still whisking, increase the heat to medium-high and bring the sauce to a low boil, 4 minutes. Reduce the heat to low and simmer until the sauce thickens enough to coat the back of a spoon, 3 minutes.
• Add the mustard powder, salt and white pepper to the sauce and stir to incorporate. Add 8 ounces of the grated Cheddar and all of the Parmesan and ricotta, stirring until melted and fully blended. Remove from the heat.
• Add the drained cavatappi to the cheese sauce and stir well to coat. Transfer the mixture to the prepared baking dish and scatter the remaining 2 ounces Cheddar over the top.
• Bake until bubbling and the cheese on top has browned a bit, 25 to 30 minutes. Let cool for 15 minutes before serving.

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.

BARBECUE MACARONI

Steps:

• Brown ground beef and drain off any excess fat.
• Add barbecue sauce, stirring well.
• Mix in water, stirring well.
• Bring to a slow simmer.
• Stir in Elbow macaroni.
• Simmer on low, stirring every 5 to 10 minutes to prevent sticking.
• Cook until macaroni is tender, about 20 minutes.

BACKYARD BARBECUE CHICKEN

Steps:

• Preheat grill to medium-high or oven to 450 degrees F.
• Center two chicken breast halves on each sheet of Reynolds Wrap® Heavy Duty Aluminum Foil. Spoon 1/4 the barbecue sauce over each piece of chicken. Top each piece of chicken with 1/4 of the vegetables.
• Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets.
• Grill 12 to 15 minutes in covered grill.
• OR bake 18 to 22 minutes on a baking sheet in oven until chicken reaches 170 degrees F on meat thermometer.
• Open packets carefully, allowing steam to escape, by cutting along top fold with sharp knife.