Dixies Bbq Mac And Cheese Recipes

DIXIE'S BBQ MAC AND CHEESE

Steps:

• Boil macaroni in salted water and vegetable oil until tender. Drain, set aside. In a double boiler combine egg,half and half,sugar,butter and 2 pounds cheese, mix throughly until well blended.Put macaroni and cheese in a 11x13 baking dish and mix.
• Add 1 pound cheese on top and bake at 350 for about 45-50 minutes or until golden brown.

MEMPHIS-STYLE BBQ MAC & CHEESE

Steps:

• Cook Macaroni as directed on package. Meanwhile, brown meat with onions and garlic in large skillet; drain.
• Add macaroni, Cheese Sauce and barbecue sauce to meat mixture in skillet; stir. Cook 2 to 3 min. or until heated through, stirring occasionally.
• Top with bacon and onions.

SMOKED BBQ MAC & CHEESE

Steps:

• In sautée pan, melt butter over medium heat, once melted and lightly brown, add panko bread crumbs and stir to coat.
• Kill heat, then stir in Parmesan cheese and set aside till needed.
• Melt butter in a medium sauce pan over medium heat.
• Cook butter for a few minutes until it's foamed up and the foaming has subsided.
• Add in the flour and whisk until a smooth roux has formed.
• Cook roux for about five minutes over medium heat (stirring frequently) until roux has turned lightly brown and smells nutty.
• Whisking vigorously, pour in the milk gradually. At first the roux will turn into a paste, keep whisking and adding the rest of the milk gradually until a smooth sauce forms.
• Stud the onion halves with the four cloves and dump the onion halves in the sauce along with the bay leaves and smashed garlic cloves.
• Let the sauce come to a low simmer, stirring regularly to keep the sauce from burning.
• Simmer Bechamel sauce for 30 minutes, stirring regularly, then carefully remove bay leaves, garlic cloves and the onion halves (make sure all cloves are accounted for!).
• Grate about half a teaspoon of nutmeg into the sauce and add salt and freshly ground pepper to taste.
• Finally, add in the dry rub, Tabasco and apple cider vinegar, stir to combine and leave to simmer.
• Add twenty grams of salt to two liters of water and bring it to a boil in a large pot.
• Once water is boiling, add the elbow macaroni and cook for about one minute less than the package instructions state.
• Add about a fifth of the cheese to the sauce and stir until dissolved by the heat, repeat with another fifth and so onwards until all the cheese is incorporated into the sauce.
• Once elbow macaroni is nicely al dente, drain off the cooking water and pour the cheese sauce over the noodles, stirring thoroughly to combine.
• Add plenty of freshly ground pepper as well as salt if needed.
• Grease an oven-proof caserole dish with a bit of butter and pour the Mac & Cheese mixture into it, top with the panko/parmesan mixture.
• Bake in a 200C oven for about 20 minutes until cheese is bubbly and the crust is golden brown and delicious.

MACARONI AND CHEESE (DINOSAUR BBQ)

Steps:

• Heat oil in a large pot. Add onions and peppers; cook until they are translucent. Add garlic and cook until fragrant. Stir in flour. Add water and half-and-half. Bring to a boil. Reduce heat to a simmer and cook for 10 minutes.
• Using an immersion blender, puree this mixture until it is smooth (*if using a regular blender, work in batches, filling the pitcher only half-full, since the liquid will be hot). Slowly add cheeses to warm pureed mixture, making sure all cheese is melted before adding more. Once cheese is completely melted, add salt, lemon pepper, sugar, mustard, vinegar and Tabasco. Stir to combine.
• Cook 1 1/2 pounds of dried elbow macaroni in boiling water, according to manufacturer's instructions. Cook until al dente, not completely soft.
• Combine hot, cooked pasta and sauce in large mixing bowl; stir well to combine. Pour entire mixture into a greased 10-inch-by-12-inch pan (or a 9-inch-by-13-inch one). Top with 8 ounces. of shredded cheddar cheese and 2 tablespoons of Pecorino Romano cheese.
• Place under broiler until top is golden brown and bubbling. Serve immediately.

BBQ MAC AND CHEESE

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Grease a 9x13 pan and set aside.
• Bring a large pot of salted water to a boil and add macaroni and cook until al dente, according to the directions on the macaroni box. This should be about 8-9 minutes. Drain and set aside in a large bowl.
• Combine milk and heavy cream in a large measuring cup or glass. Set aside.
• In a separate medium-sized pot, melt butter over medium heat. Sprinkle flour in the pot and whisk for 1-2 minutes, until the flour smells toasty. Slowly whisk in milk/cream mixture. Allow to simmer until thickened, whisking often. This should take about 5 minutes.
• Remove from heat and stir in 2 cups of shredded cheese and the ½ cup bbq sauce. Taste the sauce and add salt and pepper if desired.
• Pour sauce over drained macaroni and stir until the macaroni is covered. Add 1 cup of cooked BBQ and stir until combined.
• Pour mixture into the 9x13 baking pan and top with remaining cooked BBQ, bbq sauce, and cheese. Place in the preheated oven and bake for 15-20 minutes, until the cheese is bubbly.
• To brown the cheese on top, place the oven on broil for 3-4 minutes until the cheese on top has browned. Remove from the oven and top with remaining bbq sauce and allow to cool for 10 minutes. Serve and enjoy.