Dinosaur BBQ Mac and Cheese Recipe
This dinosaur bbq mac and cheese recipe is full of flavor and perfect for any occasion. It's a classic comfort food dish that can be made in less than an hour. This creamy, cheesy macaroni will surely become one of your go-to recipes. Whether you’re looking for a side dish or a main course, this savory meal will please even the pickiest eater. The smoky flavor of dinosaur bbq sauce adds a unique twist to this classic dish.
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Servings: 10 people
Calories: 922kcal
Equipment
- stove
- bowl
- Whisk
Ingredients
- 1/2 cup Vegetable Oil
- 1 1/2 cups Onions diced
- 3/4 cup Green Pepper seeded and diced
- 14 ounces Sharp Cheddar Cheese shredded
- 1 teaspoon chopped Garlic
- 4 ounces All-Purpose Flour
- 3 cups Water
- 3 cups Half and Half
- 4 ounces Pecorino Romano Cheese shredded
- 1 1/2 teaspoons Tabasco Sauce
- 5 ounces Colby Cheese shredded
- 10 ounces American Cheese shredded
- 1 teaspoon Kosher Salt
- 2 teaspoons Lemon Pepper
- 1 teaspoon Sugar
- 2 teaspoons French's Yellow Mustard, or other Yellow Mustard, of choice
- 2 teaspoons White Vinegar
- 1 1/2 pounds Elbow Macaroni
- 8 ounces Cheddar Cheese shredded, to top
- 2 tablespoons Pecorino Romano Cheese shredded, to top
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- In a large skillet, heat the vegetable oil over medium-high heat until it shimmers.
- Add the onions and green pepper to the skillet and cook for 4 minutes or until softened, stirring occasionally.
- Stir in the garlic and cook for an additional minute before removing from the heat.
- In a medium saucepan, whisk together the flour and water until smooth.
- Gradually add the half and half, stirring constantly over medium-high heat until thickened (about 5 minutes).
- Add all of the cheeses to the saucepan and stir until completely melted.
- Stir in salt, lemon pepper, sugar, yellow mustard, white vinegar and Tabasco sauce.
- In a large pot of boiling salted water, cook the macaroni according to package instructions until just al dente.
- Drain the macaroni and return it to the pot.
- Pour the cheese sauce over the macaroni and stir to combine.
- Add the cooked vegetables to the macaroni and cheese and stir until completely incorporated.
- Pour the macaroni and cheese mixture into a 9x13 baking dish and top with the remaining 8 ounces of shredded cheddar cheese and 2 tablespoons of Pecorino Romano cheese.
- Bake in a preheated oven for 25 minutes or until bubbly and golden brown on top.
- Let cool for 10 minutes before serving.
Notes
- For a richer flavor, you can substitute whole milk for the half and half in this recipe.
- You can also add cooked bacon, diced ham, or crumbled sausage to this macaroni and cheese for added flavor and texture.
- For a spicy kick, add some diced jalapeños or hot sauce to the macaroni and cheese before baking.