Recipe courtesy of Damaris Phillips
Barbecue Mac and Cheese
Getting reviews...
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 468
- Total Fat
- 18 g
- Saturated Fat
- 10 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 2 g
- Sugar
- 10 g
- Protein
- 20 g
- Cholesterol
- 97 mg
- Sodium
- 669 mg
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 468
- Total Fat
- 18 g
- Saturated Fat
- 10 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 2 g
- Sugar
- 10 g
- Protein
- 20 g
- Cholesterol
- 97 mg
- Sodium
- 669 mg
Ingredients
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!
