BBQ Mac'n Cheese

BBQ Mac and Cheese Recipe

Ingredients:

• 1/4 cup plus 1 1/2 tsp. kosher salt, divided
• 1 qt. milk
• 6 tablespoons butter, cut into pieces
• 6 tablespoons all-purpose flour
• 1 pound pasta (such as penne, cavatappi, or rotini)
• 1 (8-oz.) package shredded extra-sharp Cheddar cheese
• 1 (8-oz.) package shredded Gouda cheese
• 1 teaspoon hot sauce (such as Tabasco)
• 1/2 teaspoon freshly ground black pepper
• 1 pound pulled pork barbecue (without sauce)
• 1 1/2 cups crumbled cornbread
• 2 teaspoons olive oil
• 1/2 cup chopped green onions
• 1/2 cup Busters BBQ sauce

Instructions:

1. Preheat oven: Preheat broiler with oven rack 8 to 9 inches from heat.

2. Boil water: Bring 1/4 cup salt and 4 qt. water to a boil in a large covered Dutch oven over high heat.

3. Start mac and cheese sauce: Microwave milk in a microwave-safe 1-qt. glass measuring cup covered with plastic wrap at HIGH for 3 minutes. While milk is heating, melt butter in a 12-inch cast-iron skillet over medium heat. Reduce heat to medium-low; add flour, and cook, whisking constantly, for 2 minutes. Gradually whisk in hot milk. Increase heat to medium-high, and bring to a low boil, whisking often.

4. Cook pasta: Add pasta to boiling water, and cook for 8 minutes.

5. Add cheeses to sauce: Meanwhile, continue to cook sauce, whisking often, for 6 minutes. Remove from heat; whisk in cheeses, hot sauce, 1 1/2 tsp. salt, and 1/2 tsp. pepper. Cover.

6. Start cornbread topping: Stir together cornbread and olive oil.

7. Combine pasta and cheese sauce: Drain pasta, and fold into cheese sauce. Stir in pulled pork barbecue. Sprinkle with cornbread mixture; sprinkle green onions over cornbread mixture.

8. Broil dish: Broil 1 to 2 minutes or until breadcrumbs are golden brown. Drizzle with Busters BBQ sauce. Serve immediately.