Best Lip Smackin Mac N Cheese Recipes

LIP-SMACKIN' BBQ CHICKEN

Lip-Smackin' BBQ Chicken image

The kids always say "prepare to lick your lips" when we have friends over for barbecue chicken. I'm proud of this dish, the first recipe I ever created. -Sue Thomas, Spartanburg, South Carolina

Provided by Taste of Home

Categories Dinner

Time 1h40m

Yield 12 servings.

Number Of Ingredients 12

Ingredients

2 cups ketchup
1 cup cider vinegar
1 cup water
1/4 cup packed brown sugar
1/4 cup reduced-sodium soy sauce
1/4 cup molasses
1/4 cup honey
2 tablespoons prepared mustard
3 teaspoons ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
6 pounds assorted bone-in chicken pieces

Steps:

In a large saucepan, combine the first 11 ingredients; bring to a boil. Reduce heat; simmer, uncovered, 1 to 1-1/2 hours or until thickened, stirring occasionally. Remove half of the sauce; reserve for brushing chicken. Keep remaining sauce warm for serving., Grill chicken, covered, over medium heat 25-35 minutes or until juices run clear, turning occasionally and brushing with reserved sauce during the last 10 minutes. Serve with remaining sauce.

Nutrition Facts : Calories 402 calories, Fat 17g fat (5g saturated fat), Cholesterol 104mg cholesterol, Sodium 871mg sodium, Carbohydrate 27g carbohydrate (26g sugars, Fiber 0 fiber), Protein 34g protein.

LIP SMACKIN' MAC-N-CHEESE

Lip Smackin' Mac-N-Cheese image

This recipe is sure to please. ' I have spent some time tweaking this recipe and now I know its perfect!!! Tip: I always use a glass container to prepare this dish, if you use a metal one your results may differ! The brands of products I specify are highly recommended, change at your own risk!!!

Provided by Chef Mademoiselle

Categories Cheese

Time 2h

Yield 8-10 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon vegetable oil
1 tablespoon garlic salt
1/2 cup butter
8 ounces extra-sharp cheddar cheese
8 ounces sharp cheddar cheese
8 ounces wallaby cheese
16 ounces trugole cheese
8 ounces monterey jack cheese
2 cups milk
2 scoops daisy brand sour cream
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon zatarain's creole seasoning
2 eggs, lightly beaten

Steps:

Preheat oven to 350°F, lightly butter a deep 2 ½ quart casserole dish.
Cook the elbow noodles according to the package, adding the vegetable oil and garlic salt.
While the noodles are cooking dice and mix up the cheeses and set aside.
Drain the noodles well and return to cooking pot.
In a small saucepan, melt the stick of butter, set aside.
Add the milk, sour cream and all but ½ cup of the cheeses.
Season the mixture with the salt, pepper and Zatarain's © Creole Seasoning. Combine the mixture until it is blended.
Transfer the macaroni mixture to the buttered casserole dish. Pour the eggs over top of the macaroni mixture. Sprinkle the remaining ½ cup of shredded cheese on top. Pour the melted butter over top of the cheeses.
Bake for about 1 hour. After about 20 minutes of baking, stir the mixture then continue to bake until the top is brown.

Nutrition Facts : Calories 796.4, Fat 65.4, SaturatedFat 40, Cholesterol 232.6, Sodium 1536.6, Carbohydrate 11, Sugar 0.6, Protein 41.9