Recipe for barbecue mac and cheese
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Any barbecue lover will tell you: one of the best parts of summer barbecues is the food! And while there are plenty of delicious options to choose from, one dish that always seems to stand out is macaroni and cheese. But why settle for the same old boring mac and cheese recipe when you can spice things up with a little bit of barbecue flavor? This recipe for barbecue mac and cheese is the perfect dish to bring to your next summer potluck or barbecue, and is sure to be a hit with both kids and adults alike.
The key to this recipe is in the sauce: a combination of barbecue sauce, ketchup, and mustard gives it that perfect balance of sweet, smoky, and tangy flavor. And of course, no mac and cheese would be complete without plenty of cheesy goodness, so this recipe calls for a full pound of sharp cheddar cheese. Don’t be afraid to experiment with other cheeses though: pepper jack would be delicious in this dish, or you could try a mix of cheddar and mozzarella for a more traditional flavor.
As far as the pasta goes, you can really use whatever type you like best. I prefer elbow macaroni, but shells or even rotini would work well too. Just be sure to cook the pasta until it’s al dente before adding it to the sauce, otherwise it will continue to cook and get mushy.
This recipe serves six to eight people, but can easily be doubled or tripled if you’re feeding a crowd. It can also be prepared ahead of time and reheated when you’re ready to serve
