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☆ Diablo Mac-n-Cheese ☆

Here's Mac-n-Cheese with an attitude. Thanks to Hog Heaven Smokehouse Heat, this dish just got a serious upgrade. This aint' for timid folk! Beware of the afterburn here. It'll leave ya breathing heavy after every bite.

 

INGREDIENTS:

 

  • 1 lb pasta ( cavatappi or curly)
  • 2 teaspoons salt
  • 1 tablespoon vegetable oil
  • 3/4 cup onions, 1/2-inch dice
  • 1/2 cup unsalted butter ( 1 stick)
  • 3 tablespoons all-purpose flour
  • 2 cups heavy cream
  • 3 cups half-and-half
  • 2 teaspoons kosher salt
  • 1 teaspoon white pepper ( ground)
  • 3/4 lb smoked cheddar cheese, grated
  • 1/4 lb cheddar cheese, grated
  • 1 tablespoon vegetable oil
  • 1 teaspoon dried chipotle powder ( chipotle chili powder)
  • 3/4 cup panko
  • 1 cup Smokehouse Heat

 

PREPARATION - Pasta:

  1. Preheat oven to 350 degrees F. In a large pot, bring 1 gallon of water to boil. Add 2 teaspoons salt and pasta and cook for 8 - 9 minutes
  2. Drain pasta and cool under cold running water. Pasta should be slightly firm. Toss drained pasta in oil and reserve.
  3. Melt butter in a large sauce pot over medium heat. Add onions and saute for 4 - 5 minute.
  4. Add flour and cook 1 - 2 minute but do not brown.
  5. Add cream, half and half, kosher salt and white pepper.
  6. Bring pot to a simmer. Cook until sauce is thick, about 5 - 6 minute Blend cheese into sauce and add cooked pasta.
  7. Add bbq sauce

PREPARATION - Breadcrumbs:

  1. In a sautee pan over medium-high heat, add oil and chipotle chili powder. Heat for 30 seconds, until pan starts to smoke. Remove from stove and stir in bread crumbs.
  2. Sprinkle bread crumbs over the pasta and bake for 15 - 20 minute until golden. Cool slightly before serving.

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