Barbecue Mac and Cheese

Southern Living
Barbecue Mac and CheeseRecipe

Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas

Undercook the pasta by 1 minute. It will continue to cook in the creamy sauce while the crumb topping toasts under the broiler.

Makes 6 to 8 servings


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1/4 cup plus 1 1/2 tsp. kosher salt, divided
1 qt. milk
6 tablespoons butter, cut into pieces
6 tablespoons all-purpose flour
1 pound pasta (such as penne, cavatappi, or rotini)
1 (8-oz.) package shredded extra-sharp Cheddar cheese
1 (8-oz.) package shredded Gouda cheese
1 teaspoon hot sauce (such as Tabasco)
1/2 teaspoon freshly ground black pepper
1 pound pulled pork barbecue (without sauce)
1 1/2 cups crumbled cornbread
2 teaspoons olive oil
1/2 cup chopped green onions
1/2 cup bottled barbecue sauce


Hands-on: 20 Minutes
Total: 20 Minutes

1. Preheat broiler with oven rack 8 to 9 inches from heat.

2. Bring 1/4 cup salt and 4 qt. water to a boil in a large covered Dutch oven over high heat.

3. 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.

4. Add pasta to boiling water, and cook 8 minutes.

5. 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.

6. Stir together cornbread and olive oil.

7. Drain pasta, and fold into cheese sauce. Stir in pulled pork barbecue. Sprinkle with cornbread mixture; sprinkle green onions over cornbread mixture.

8. Broil 1 to 2 minutes or until breadcrumbs are golden brown. Drizzle with barbecue sauce. Serve immediately.

Created date

August 2015