Homemade White Bbq Macaroni & Cheese
Prep Time: 20 mins; Cook Time: 30 mins
Serving Size: 12
16oz Elbow Macaroni, cooked
1 Tbsp extra virgin olive oil
6 Tbsp unsalted butter
1/3 Cups All Purpose Flour
3 Cups Whole Milk
1/2 Cup Mama N Nims White Bbq Sauce
1 Cup Heavy Whipping Cream
4 Cups Sharp Cheddar Cheese - shredded
2 Cups Gruyere Cheese - shredded
Salt and Pepper to taste
1 1/2 Cups Panko Crumbs
4 Tbsp Butter - melted
1/2 Cup Parmesan Cheese - shredded
1/4 tsp Smoked Paprika (or regular)
Preheat oven to 350 degrees. Lightly grease a large 3 qt or 4 qt baking dish and set aside. Combine shredded cheeses in a large bowl and set aside. **(For best results shred cheese from a block).
Cook the pasta one minute shy of al dente according to package directions. Remove from heat, drain, and place in a large bowl and set aside.Drizzle pasta with olive oil and stir to coat. Set aside to cool while preparing cheese sauce.
Melt butter in a deep saucepan, dutch oven or stock pot. Whisk in flour over medium heat and continue whisking for about one minute bubbly and golden. Gradually whisk in milk and heavy cream until nice an smooth. Continue whisking until you see bubbles on the surface, continue cooking and whisking for another two minutes. Whisk in salt and pepper.
Add one third of shredded cheese from bowl and whisk until smooth. Add another third of the shredded cheese, continue whisking until smooth and creamy. Add the Mama N Nims White Bbq to the sauce and whisk in completely. Sauce should be nice and thick.
Stir in the cooled pasta until combined and pasta is fully coated in cheese sauce. Pour half of the mac and cheese into prepared baking dish. Top with the remaining third of shredded cheese and then the remaining mac and cheese.
In a small bowl combine panko crumbs, Parmesan cheese, melted butter, and paprika. Sprinkle over top and bake until bubbly and golden brown, about 30 minutes. Serve immediately.