Barbecue goes with macaroni and cheese, as spaghetti goes with marinara. So why not put some barbecue right in it?
There’s nothing better than a zesty, saucy food to complement macaroni and cheese. All that delicious, creamy cheese sauce just creeping over into that portion of barbecued chicken or barbecued pork is my favorite bite on the plate. This dish, this recipe, is that bite on a plate in a casserole form.
Plus, you choose the sauce for this barbecue mac and cheese so that you can make it the most delicious BBQ mac and cheese for you. ‘Cause whether it’s flaming hot or sweet and tangy, it will complement the rich, umami, salty cheese profiles of Colby, sharp cheddar, or both together, which is my favorite way to make mac and cheese.
Now, shredded Colby and sharp cheddar are two very melting kinds of cheese, so they will create a wonderfully cheesy sauce that, when combined with that barbecued pork or chicken, will taste heavenly.
An Easy, Peaceful BBQ Birthday Feast
So, it’s my special roommate’s birthday, and she loves nothing more than macaroni and cheese—except for a barbecue pork pull. So, why not serve her both her favorite feasts into one very easy, quick casserole with some great sides she loves (and a homemade birthday cake)?
And let me just say, that tender, falling-apart sweet, and tangy pulled pork roasted just long enough (at my local delicatessen) was the most perfect addition to this homemade macaroni and cheese that I’ve ever tasted. Why did I use barbecued pork from my local Kroger? Because that way, I had more time to work on her birthday cake (which was a stunner!!), and one only has so much energy. Busy moms know what I’m talking about. They know about energy being finite—which is why I cannot recommend a good deli more for all things barbecue for this dish—with all that gooey cheese sauce, it will be wonderful (and save you loads of time)!
How to Make Ahead and Store
This dish will refrigerate well for 3 to 4 days if you double-wrap it in plastic wrap. You can reheat it in the microwave with a splash of milk for some extra moisture. Now, this will not freeze well. Look at frozen foods that don’t contain heavy preservatives. Notice how prepared mac and cheese is always in the refrigerated section with the prepared mashed potatoes? If even today’s science cannot preserve that dish in the freezer, you can bet the home chef cannot do that without those chemicals.
Serving Suggestions
Here’s a feast that’s sure to please a crowd or family; it sure pleased mine: Serve this mac and cheese with Mexican Coleslaw with Cilantro Dressing, Loaded Potato Salad, tortilla chips, and some Easy Cheesy Spinach Artichoke Dip. When I made this dish, I also made Sherry this amazing Two-Layered Coconut Cake that looked so elegant and tasted so delicious that she was in tears—those happy, happy tears that meant I did really good on this one.
BBQ Mac and Cheese
Ingredients
- 16 ounces dried elbow macaroni
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 6 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 3 cups Colby or sharp cheddar cheese shredded
- 1/2 cup BBQ sauce plus more for garnish
- 2 cups cooked BBQ pork or chicken shredded
- Salt and pepper to taste
Instructions
- Start by preheating your oven to 350°F and greasing a 9×13 baking dish.
- Boil a large pot of salted water and cook the macaroni until al dente, about 8-9 minutes, then drain.
- Mix milk and heavy cream in a cup, and set aside for the cheese sauce.
- Melt butter in a pot, whisk in flour for 1-2 minutes, then gradually add the milk mixture, simmering until thick.
- Off the heat, blend in 2 cups of cheese and the BBQ sauce, seasoning with salt and pepper to your liking.
- Combine the cheese sauce with the macaroni, stir in 1 cup of BBQ meat, and transfer to the baking dish.
- Top the macaroni with the remaining BBQ meat, extra BBQ sauce, and cheese, then bake for 15-20 minutes.
- For a golden top, broil for 3-4 minutes, then let it cool for 10 minutes before serving.
Leave a Comment