Wagon Wheel Western Bbq Mac Cheese Recipes

Steps:

• Preheat oven to 350 degrees F.
• Boil pasta in boiling salted water until very al dente?about 3 minutes less than the box instructions (it will finish in the oven).
• Render pancetta in a large oven-safe pan or French braiser over medium heat until still chewy and not quite crispy, about 20 minutes (it will finish crisping in the oven). Remove pancetta and drain all but 1 tablespoon rendered fat. Add butter, melt and then add flour to make roux. Whisk until smooth, then cook until blonde in color, 2 to 3 minutes. Add garlic, Dijon and hot sauce. Whisking vigorously, slowly add milk. Bring to simmer, whisking constantly, then cook, whisking occasionally, about 5 minutes.
• Add fontina, Gruyere, Havarti and blue cheese and season with salt and pepper. Mix in pasta until fully coated. Cover entire top with pancetta and bake until bubbly and gooey, 10 to 15 minutes. Sprinkle with chives and serve immediately.
• Unbaked Gourmet Mac & Cheese can be made ahead of time and stored in the fridge. Bring to room temperature before baking, and add on another 10 minutes in the oven.

Steps:

• Bring a medium pot of salted water to a boil.
• Add the spinach to the blender, pushing it down toward the bottom to fit it all. Carefully ladle out 1/4 cup of the boiling water and add it to the spinach. Blend until smooth, about 10 seconds. Do not over blend or it will muddy the vibrant color. Set aside to cool.
• Add the pasta to the boiling water and cook until al dente according to the package directions. Drain and set aside.
• Meanwhile, toss together the pepper jack, Sage Derby cheese and cornstarch in a bowl until well combined.
• Set a medium saucepan over low heat. Add the evaporated milk and bring to a simmer. Whisk in the cheese mixture and cook, stirring constantly, until the cheese is melted and the sauce is silky and smooth, about 5 minutes. Off the heat, whisk in the spinach puree, then toss with the pasta.

Steps:

• In a large baking dish, arrange the chicken in a single layer and sprinkle with the BBQ seasoning. Toss to coat. Cover and refrigerate overnight or up to 24 hours.
• When ready to cook, position the oven racks in the top and bottom levels. Clip 2 medium metal binder clips 12 to 14 inches apart in the center of the top rack of the oven, positioning them so that the clips are facing each other and the handles of the binder clips are hanging downwards. Preheat the oven to 325 degrees F.
• Heat a small cast-iron skillet on the stove until searing hot. Add 2 cups dry cherry wood chips to the skillet and let the chips start to smolder and smoke.
• Remove the baking dish with the chicken from the refrigerator and drizzle the stock and olive oil over the chicken.
• Leaving the kielbasa connected in links, lightly prick each link with a skewer or the tip of a sharp knife. Drape the kielbasa links over a 16-inch-long, 1/4-inch-thick wooden dowel.
• Place the baking dish in the center of the bottom rack of the oven, directly underneath the binder clips. On the top rack, carefully slide the ends of the dowel through the handles of the binder clips so that the sausages are hanging above the baking dish. Note: You can also lay the sausages directly on the top oven rack, in the center.
• Place the skillet with the smoking wood chips on the bottom rack next to the baking dish.
• Bake until the chicken is very tender, about 1 hour and 15 minutes. Remove the sausage and the chicken from the oven. Use two forks to shred the chicken, and taste for seasoning. Transfer to a large bowl and drizzle with the remaining juices in the baking dish. Slice the kielbasa on the bias into 1-inch-thick pieces and transfer to a bowl.
• Build the meat tower with the chicken, kielbasa, BBQ sauce, corn, sweet rolls, pickles and your other favorite BBQ sides.

Steps:

• Preheat the oven to 250 degrees F.
• Rub the pork with the BBQ Rub, then place in a pan with the vinegar. Cover with plastic and foil, then roast for 3 to 4 hours. Let cool, then remove the fat cap and bone and shred the pork.
• Heat 3 ounces pulled pork. Place the macaroni and Cheese Sauce in a saucepan and cook on medium heat until hot. Place the macaroni and cheese in a bowl, then top with the pork, BBQ sauce, smoked Cheddar and green onion. (Reserve the remaining ingredients for more servings or another use.)
• Combine the chile powder, paprika, salt, granulated sugar, brown sugar, crushed red pepper, cumin, garlic powder, onion powder, cinnamon and ginger in a bowl.
• Place the brown sugar and ketchup in a bowl and mix well. Add the vinegar, mustard, hot sauce, paprika, pepper, salt, Worcestershire and 1 cup water and continue to mix until well blended and the sugar has dissolved.
• Melt the butter in a pot, then add the flour, stirring until smooth. Cook for 3 minutes. Add the milk, cream, salt and pepper. Cook on medium heat, stirring often, until thickened. Turn off the heat and add the cheese. Stir until melted.

Steps:

• 1. IN LARGE SKILLET, COOK MEAT OVER MEDIUM HEAT 5 MINUTES OR UNTIL WELL BROWNED. DRAIN OFF ANY GREASE.
• 2. STIR IN PASTA, TOMATOES, WATER, CORN AND BARBECUE SAUCE; BRING TO A BOIL.
• 3. REDUCE HEAT TO LOW; COVER AND SIMMER 15 TO 20 MINUTES OR UNTIL PASTA IS TENDER, STIRRING OCCASIONALLY. ADD SALT AND PEPPER TO TASTE.

Steps:

• In a large nonstick skillet, cook the beef, mushrooms and onion over medium heat until meat is no longer pink; drain. In a shallow 3-qt. baking dish coated with cooking spray, toss pasta, Parmesan cheese, green pepper, spaghetti sauce and beef mixture., Cover and bake at 350° for 30 minutes. Uncover; sprinkle with mozzarella cheese. Bake 10 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.

Steps:

• In large skillet cook beef for about 5 minutes till well browned.
• Stir in pasta, tomatoes, water, corn and bbq sauce; bring to a boil.
• Reduce heat to low; cover and simmer 15- 20 minutess or untill pasta is tender, stirring occasionally.
• Season with salt and pepper.

Steps:

• Cook beef in skillet until brown. Stir in remaining ingrediants and bring to a boil. Cover and simmer fro 15 minutes or until pasta is tender.

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the soup, salsa, mushrooms and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in sour cream; heat through., Drain pasta; serve with sauce mixture. Sprinkle with cheese.