Barbecue Mac and Cheese

2 Ratings
Recipe courtesy ofDamaris Phillips

Total: 30 min Cook: 30 min

Yield: 6 to 8 servings

Level: Easy

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Ingredients

  • Kosher salt
  • 1 pound large shell pasta noodles 
  • 4 cups stemmed and chopped collard greens (about 1 large bunch) 
  • 5 ounces beer 
  • 5 ounces half-and-half 
  • 2/3 cup your favorite spicy barbecue sauce 
  • 6 ounces American cheese, chopped or shredded 
  • 4 ounces extra-sharp Cheddar, shredded (about 1 cup) 
  • 4 ounces Havarti, shredded (about 1 cup) 
  • Freshly ground black pepper 

Directions

  • Bring a large pot of salted water to a boil. Cook the pasta and collards until the pasta is al dente, according to package directions. Drain and reserve.

  • Combine the beer, half-and-half and barbecue sauce in a large saucepan over medium-low heat and cook, whisking, until it simmers.

  • Stir in the Cheddar and Havarti and cook over low heat, stirring, until all the cheese is melted. Add the pasta and collards and toss to combine. Season with salt and pepper. Serve immediately!

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2 Ratings

Anonymous
I made this tonight.  It was good but the cheese did not melt.  I used the exact type and amount.  I am not sure if I will make this again. See All Reviews Post Review

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