Recipe courtesy of Jeff Mauro

Wagon Wheel Western BBQ Mac & Cheese

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  • Level: Easy
  • Total: 1 hr 5 min
  • Active: 30 min
  • Yield: 6 to 8 servings



  1. Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
  2. Bring a large pot of water to a boil and season with a generous amount of salt. Boil the pasta until al dente, 2 to 3 minutes less than the package instructions.
  3. Meanwhile, in a large pot over medium heat, add the evaporated milk and Dijon and whisk together. Bring to a simmer. Toss the Cheddar, shelf-stable cheese and cornstarch together in a bowl until totally coated. Stir into the sauce cheese and heat, stirring constantly, until the cheese is melted and the sauce is silky and smooth, about 5 minutes.
  4. Drain the pasta, then add to the cheese sauce and stir to coat. Transfer to the prepared baking dish.
  5. Sprinkle an even layer of the mozzarella over the top. Drizzle the barbecue sauce over the cheese, and top with a thick layer of crumbled potato chips.
  6. Bake, uncovered, until gooey and bubbling, 30 to 35 minutes. Serve hot.