Western Mac and Cheese with BBQ Sauce
Votes: 1
Time: 1 hour 5 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 695, total fat 33 G., saturated fats 15 G., proteins 26 G., carbohydrates 74 G., fiber 3 G., cholesterol 78 mg, sodium 945 mg, sugar 16 G.
Calories 695, total fat 33 G., saturated fats 15 G., proteins 26 G., carbohydrates 74 G., fiber 3 G., cholesterol 78 mg, sodium 945 mg, sugar 16 G.
Jeff Mauro gave his take on mac 'n' cheese a Western twist, adding smoked mozzarella, tangy barbecue sauce, and a crispy potato chip topping. For this dish, look for the wheel-shaped pasta, reminiscent of the wagon wheels of the Wild West era.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Unsalted butter, to grease the pan
- 450 g of pasta wheels
- 2 cans of 350g unsweetened condensed milk
- 1 teaspoon Dijon mustard
- 220 g sharp cheddar, freshly grated (2 cups)
- 220 g processed cheese in foil, such as Velveeta, grated or diced (2 cups)
- 2 tsp cornstarch
- 170 gr. grated smoked mozzarella
- 1/4 cup barbecue sauce
- 1 bag barbecue flavored potato chips (200g), crushed
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Recipes with similar ingredients: pasta, processed cheese, cheddar cheese, barbecue sauce, smoked mozzarella cheese, starch, Dijon mustard, concentrated milk
Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Grease a 22x32cm baking dish. Bring a large pot of water to a boil and season generously with salt. Cook the pasta until al dente, 2–3 minutes less than package directions.
- Meanwhile, in a large saucepan, combine the condensed milk and mustard. Bring to a boil over medium heat. Mix the cheddar, processed cheese, and cornstarch in a bowl until smooth. Add the cheese to the sauce and cook, stirring constantly, until the cheese is melted and the sauce is silky smooth, about 5 minutes.
- Drain the pasta, then add it to the cheese sauce and toss to coat. Transfer to the prepared baking dish. Sprinkle with an even layer of mozzarella. Drizzle the cheese with barbecue sauce and top with a thick layer of crumbled potato chips.
- Bake, uncovered, until the cheese is bubbly, 30 to 35 minutes. Serve hot.
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