Macaroniandcheesedinosaurbbq Recipes

THE BEST STOVETOP MAC AND CHEESE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. Reserve 1 cup cooking water, then drain.
• Melt the butter in the same pot over medium heat. Whisk in the flour, mustard powder and paprika; cook, whisking constantly, until smooth and slightly darker, about 1 minute. Slowly whisk in the milk and continue to cook, whisking occasionally, until the sauce thickens slightly and comes to a simmer, 7 to 8 minutes. Whisk in the cheddar, American cheese and cream cheese until melted and remove from heat.
• Add the pasta to the sauce; toss, adding some reserved cooking water as needed to loosen. Season with salt.

BBQ RIBS WITH KILLER MAC AND CHEESE

Steps:

• For the boil: Add the vinegar, paprika, salt, Worcestershire, cayenne, cumin, black pepper, onion and garlic to a large pot, then add the ribs and cover with water until just submerged. Turn the heat to high and bring to a boil. Reduce to a simmer and cook until the ribs are tender, but still on the bone, 45 minutes to 2 hours.
• For the sauce: Meanwhile, add olive oil to coat a medium pot and turn the heat to medium-high. When the oil is shimmering, add the onion and cook until it begins to soften, a few minutes. Then add the garlic, bell pepper and jalapeno. Cook until the vegetables soften, about 8 minutes. Add the tomatoes, ketchup, brown sugar, vinegar, hot sauce, molasses, black pepper, liquid smoke, lemon juice and 1 cup water and stir to combine. Raise the heat to high and bring to a boil. Reduce to a simmer and cook until it coats the back of a spoon, 30 minutes to 2 hours. Taste and season with salt and pepper as needed.
• Heat a grill or grill pan over high heat.
• Remove the ribs from the pot and place on the grill. Cook until browned and grill marks appear, about 10 minutes. Flip over and grill on the opposite side. Brush the tops liberally with BBQ sauce and cook until the alternate side has grill marks. Flip again and coat with sauce. Continue to brush with sauce and flip every few minutes, until the sauce begins to caramelize, and a deep crust is formed. Remove the ribs from the grill and slice ribs to serve.
• Drizzle a bit of olive oil in a large saucepan. Add the bacon and set the pan over medium heat; cook, stirring occasionally, until brown and crisp, 8 to 10 minutes. Remove from the pan and drain on paper towels. Do not discard the bacon fat: Reserve that deliciousness!
• Add the butter and onion to the pan with the bacon fat; season with salt and cook until the onion is soft and aromatic, 4 to 6 minutes. Add the flour and cook, stirring frequently, until the mixture looks like wet sand, about 3 minutes.
• Slowly whisk in the milk, mustard and a few shakes of Tabasco. Season with salt and bring to a boil, then reduce the heat to low. Simmer until the mixture is slightly thicker than heavy cream, 6 to 8 more minutes.
• Meanwhile, bring a large pot of well-salted water to a boil. Add the pasta and cook 1 minute less than the instructions on the package suggest. Taste it: It should be toothsome, with just a little nugget of hard pasta still in the center-this is al dente. Drain the pasta.
• Add the Cheddar, fontina and Parmesan to the milk mixture and whisk to combine. Taste and adjust the seasoning, if needed, adding a little more milk if the mixture seems too thick. Stir in the cooked bacon and pasta. The mixture should be very creamy and flavorful. Serve immediately. (If making ahead, transfer to a baking dish or ramekins, then reheat in a 375 degree oven.)

BISTRO MAC & CHEESE

Steps:

• Cook macaroni according to package directions; drain. Meanwhile, in a Dutch oven, melt 3 tablespoons butter over low heat. Stir in flour until smooth; gradually whisk in milk and seasonings. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened., Reduce heat; stir in cheeses until melted. Stir in sour cream. Add macaroni; toss to coat. In a small skillet, heat remaining butter over medium heat. Add bread crumbs; cook and stir until golden brown. Sprinkle over top.

MEMPHIS-STYLE BBQ MAC & CHEESE

Steps:

• Cook Macaroni as directed on package. Meanwhile, brown meat with onions and garlic in large skillet; drain.
• Add macaroni, Cheese Sauce and barbecue sauce to meat mixture in skillet; stir. Cook 2 to 3 min. or until heated through, stirring occasionally.
• Top with bacon and onions.

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.

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.

CAFETERIA MACARONI AND CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
• Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
• Heat the milk in a small saucepan. Stir in mustard, Worcestershire sauce, salt, and hot sauce. Set aside.
• Stir 1 1/2 tablespoons butter and 3 cups cheese into the drained macaroni. Pour the hot milk mixture over the cheese and macaroni. Transfer to prepared baking dish. Sprinkle remaining 1/2 cup cheddar on top. Combine the bread crumbs with the melted butter, and spread over the top. Sprinkle with paprika.
• Bake in preheated oven for 30 minutes, and then place under the broiler for 1 to 2 minutes.

MOMMA'S DEEP-DISH MAC 'N' CHEESE RECIPE BY TASTY

Steps:

• Preheat the oven to 325°F (160°C). Grease a 7 x 11-inch (17 x 27 cm) baking dish with butter.
• Bring a large pot of salted water to a boil. Cook the macaroni according to the package instructions until al dente, then drain and return to the warm pot.
• Add butter to the macaroni and stir until melted and the noodles are well coated.
• In a large bowl, stir together the sour cream, cottage cheese, 1 cup cheddar, ½ cup Gouda, ½ cup pepper Jack, ½ cup mozzarella, the cheese sauce, evaporated milk, salt, black pepper, garlic powder, onion powder, and cayenne until well combined.
• Add the sauce to the pot with noodles and mix until fully coated. Season with more salt and black pepper to taste. Stir the eggs until well incorporated.
• Pour the macaroni into the prepared baking dish and smooth in an even layer.
• In a medium bowl, toss together the remaining 1 cup cheddar, ½ cup Gouda, ½ cup pepper Jack, and ½ cup mozzarella cheese. Sprinkle the cheese mixture evenly over the noodles.
• Cover the baking dish with foil. Bake for 30 minutes.
• Increase the oven temperature to 425°F (220°C). Remove the foil and bake for another 10 minutes, until the cheese is golden brown. Let cool slightly before serving.
• Enjoy!
• RECIPE BY: Meiko Temple

MACARONI SALAD (DINOSAUR BBQ)

Steps:

• Cook the pasta in rapidly boiled salted water until al dente.
• Drain pasta, then cool it under cold running water. Drain well.
• Place pasta in a large bowl and add tomatoes, celery and peppers.
• In a separate bowl, mix mayonnaise, mustard, garlic, sugar, salt and pepper.
• Stir dressing into pasta and mix until coated.