Description
If you’re someone who believes that macaroni and cheese is practically perfect on its own but could use a smoky BBQ upgrade, then this BBQ Mac and Cheese is about to become your new favorite comfort food.
Ingredients
Scale
- 1 pound pasta such as elbow, rotini, penne
- 5 tablespoons salted butter
- 5 tablespoons all purpose flour
- ½ teaspoon ground black pepper
- 4 cups milk
- 3 cups smoked cheddar cheeseshredded
- 2 cups Monterey Jack cheese shredded
- 1 cup pepper jack cheese shredded
- ¼ cup BBQ sauce plus extra for the top
- 1 ½ cups crumbled cornbread
- 1 green onion thinly sliced, optional
- 2 cups pulled pork or shredded chicken, if desired
Instructions
Get out and measure your ingredients.
-
Make the pasta according to package directions.
-
Preheat the oven to 375° and spray a 9×13 inch pan with nonstick cooking spray. While the pasta is cooking, melt the butter in a large pot. Add the flour and cook for one minute. Whisk in the milk and pepper and continue to whisk till slightly thickened. This may take a few minutes.
-
Add the cheddar, Monterey Jack, and pepper jack cheese and stir till melted. Stir in the shredded chicken or pulled pork, if using, and BBQ sauce.
- Add the pasta to the cheese sauce and stir till well combined.
-
Pour the Mac and cheese into the prepared pan
- Sprinkle the crumbled cornbread over the top.
- Place in the oven and bake for 10 minutes until the top is lightly browned and the Mac and cheese is bubbly.
- Remove from the oven and sprinkle with green onion slices, if desired.
- Serve immediately.
- Prep Time: 10
- Cook Time: 25
Nutrition
- Serving Size: 8
- Calories: 769