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Recipe Detail Page
BBQ Mac ’n’ Cheese with Texas Chili Crumbs
Holiday 2016
Mac and cheese is a great way to use up little odds and ends of cheese. If you stick with the correct measure of both the cheddar and the Parmesan, you could swap out the Jack or Swiss for other great melting cheeses like provolone, Pepper Jack, colby, Gouda or fontina. The thread of BBQ sauce running through the finished mac and cheese introduces luscious sweetness and acidity.
Serves 6
1 lb (500 g) macaroni
12 oz (375 g) sharp cheddar, grated, divided
4 oz (125 g) Monterey Jack, grated
4 oz (125 g) Swiss cheese, grated
2 oz (60 g) Parmesan, grated
1 stick (½ cup/125 mL) unsalted butter plus extra for buttering dish
⅓ cup (80 mL) flour
2 cups (500 mL) milk
1 cup (250 mL) whipping cream
1½ tsp (7 mL) salt
½ tsp (2 mL) finely ground black pepper
¼ tsp (1 mL) ground chipotle or cayenne
1 tbsp (15 mL) dry mustard
3 tbsp (45 mL) favourite BBQ sauce
CRUMBS
3 tbsp (45 mL) unsalted butter
1 clove garlic, finely chopped
2 cups (500 mL) coarse white bread crumbs or panko
½ tsp (2 mL) cumin
2 tsp (10 mL) Texas chili powder
Salt and freshly ground pepper to taste
1 Bring a large pot of salted water to a boil and cook pasta until al dente; drain.
2 Preheat oven to 375°F (190°C).
3 Measure out 2 cups (500 mL) of the cheddar and set aside. Combine remaining cheddar, Monterey Jack, Swiss and Parmesan in a large bowl.
4 In a large pot, melt butter over medium heat; sprinkle flour over and whisk to combine. Add milk and cream, stir until smooth. Bring to a boil and cook, stirring, for 5 minutes or until thickened. Whisk in salt, pepper, chipotle and mustard. Reduce heat to low and add the mixed cheeses in 3 additions, whisking until smooth after each addition before adding more. Remove from heat and stir in drained pasta. Gently fold in reserved cheddar leaving visible clusters of cheese.
5 Butter a 12-cup (3-L) baking dish; turn out half of the macaroni mixture and smooth. Drizzle with BBQ sauce. Top with other half of macaroni and smooth top.
6 For the crumbs, melt butter in a medium skillet over medium heat; fry garlic for 1 minute until softened. Add bread crumbs, cumin and chili powder to pan; stir to coat all in butter. Season to taste.
7 Spoon crumbs over macaroni and bake for 25 to 30 minutes or until bubbling and golden.
Serves 6
