Best Wagon Wheel Western Bbq Mac Cheese Recipes

Western Wagon Wheels image

Provided by Donna

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb lean ground beef or 1 lb ground turkey
2 cups wagon wheel macaroni, uncooked
1 (14 1/2 ounce) can stewed tomatoes
1 1/2 cups water
1 (10 ounce) package frozen corn
1/2 cup barbecue sauce
salt and pepper

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.

Gourmet Mac & Cheese image

Provided by Jeff Mauro, host of Sandwich King

Time 1h15m

Yield 8 to 10 servings

Number Of Ingredients 14

1 1/2 pounds cavatappi
Kosher salt and freshly ground black pepper
16 ounces pancetta, small diced
4 tablespoons unsalted butter
5 tablespoons all-purpose flour
2 cloves garlic, grated on a rasp
1 tablespoon Dijon mustard
1 teaspoon hot sauce
4 cups whole milk
8 ounces fontina cheese, grated
8 ounces Gruyere, grated
8 ounces Havarti cheese, grated
4 ounces blue cheese, crumbled
1 tablespoon chopped fresh chives

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.

Mac-O'-Lantern image

Provided by Jeff Mauro, host of Sandwich King

Time 1h20m

Yield 8 to 12 servings

Number Of Ingredients 11

Three 14.5-ounce cans evaporated milk
12 ounces sharp Cheddar, grated
12 ounces American cheese, grated
3 tablespoons cornstarch
1 1/2 tablespoons Dijon mustard
Kosher salt and freshly ground black pepper
1 1/2 pounds elbow macaroni, cooked to very very al dente
3 large eggs, lightly beaten
Nonstick cooking spray
Orange food coloring
1 broccoli stem

Steps:

Preheat the oven to 400 degrees F.
Pour the evaporated milk in a medium saucepot and bring to a simmer over medium heat. Toss together the grated cheeses and cornstarch in a bowl until evenly coated, then add the mustard. Add the cheese mixture to the simmering evaporated milk and whisk constantly, being careful not to scald or scorch the bottom of the pot, until homogeneous and thickened, about 10 minutes. Season to taste with salt and pepper. Reserve 1 1/2 cups of cheese sauce in a heatproof measuring cup.
Add the sauce to the macaroni and season to taste. Reserve 1 cup mac 'n' cheese and stir the remaining mac 'n' cheese with the beaten eggs.
Spray the inside of a Bundt pan with a liberal amount of cooking spray. Working quickly, spread the macaroni mixture into the pan and bake until golden brown, about 25 minutes. Let cool 10 minutes.
Microwave the reserved cup cheese sauce (or reheat gently on the stovetop) until pourable, 2 to 3 minutes, then add the orange food coloring until the desired orange color is achieved.
Using a thin spatula, loosen the mac 'n' cheese from the sides of the Bundt. Turn out on a dish and fill the hole with the reserved cup mac 'n' cheese. Cover with the remaining orange cheese sauce. For extra effect, add the broccoli stem in the center. Serve immediately!