Barbecue Mac and Cheese

7 Ratings
Recipe courtesy ofDamaris Phillips

Total: 30 min Cook: 30 min

Yield: 6 to 8 servings

Level: Easy



  • 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 


  • 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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7 Ratings

I'm Baba
Sounds like those of you who complained about the cheese being gritty may have used packaged shredded cheese. That's definitely a no-no when making mac and cheese. You've got to use chunk cheese and grate it yourself. See All Reviews Post Review

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