This one is mouth watering and a complete meal in one scoop! The kids never argue and I swear it hits all the cheese cravings one could possibly long for with their mac. This does use a home made cheese sauce so you are able to work free of preservatives on that end. We also opt to make our own fried onion slices and utilize fresh produce to help curb some of the calories and fat/Sodium intake without forfeiting flavor. This one does have lots of steps so let's get into it...
Ingredients:
3lbs of Elbow pasta cooked and drained
1 stick of melted butter
3TBS All Purpose Flour
2 Cups shredded Cheddar Cheese
1 Cup Shredded Smoked Gouda Cheese
1/2 Cup Shredded Colby Jack
2 Cups milk (we use 2% but you can use whatever)
1lb thinly sliced fresh jalepenos
1/2lb finely chopped green onions
BBQ sauce (at least 24oz)
*optional* Pickled red onions
Mac and Cheese Sauce: We are basically making a béchamel sauce.
3lbs of Elbow pasta cooked and drained
1 stick of melted butter
3TBS All Purpose Flour
2 Cups shredded Cheddar Cheese
1 Cup Shredded Smoked Gouda Cheese
1/2 Cup Shredded Colby Jack
2 Cups milk (we use 2% but you can use whatever)
- Melt butter in sauce pan. Once melted whisk in flour until the flour forms balls. Then whisk in your mild until the balls break apart and turn into a pasty liquid. Then whish in cheese bits at a time until fully melted and incorporated. Cheese sauce is done; now combine with the cooked pasta. Leave in the pot so it stays warm and set to the side in a deep greased 9x13 pan. If you don't have this monster sized pan, just use two 81/2 x 11 casserole dishes. It'll be fine, I promise.
Brisket:
When we make this, we will use what we have left over for this dish if it is made following a weekend of smoking our own meats. The ingredients for that rub and cook methods will be on a different post. But for now, let's just assume you're in a hurry and we will use some pre-made brisket found at your local grocer. Brands like Lloyds are good, but we usually get the Member's Mark Smoked Brisket or Burnt Ends in the cooler section near the cheeses. I give this a good, wet toss in our favorite BBQ sauce (aka: the sale bottle) and top our mac.
Fried Onions:
I'll say, Frenches Fried onions will work great. In fact, they taste wonderful. But if you want next level loaded mac follow these steps. Is it work? Sure. But it's like having a bloomin' onion from Outback on your Mac... Glorious.
Take your two sliced onions and dredge them in a flour, salt, pepper, paprika and garlic powder mixture. Look it up if you don't know what that means.
You're going to pan fry these in a sauce pan that has vegetable oil just deep enough to have room for them to float. You will let them fry until super golden and crispy and floating. You'll need to run about 3-4 batches depending on how big of a pot you used to make sure they don't fry together into a big crispy blob. Happy accident, but not what we are aiming for.
For the recipe specifics, I follow Joanna Gaines Fried Onion directions she gives on her homemade green bean casserole. I'll link that below for you if you're feeling frisky.
For the recipe specifics, I follow Joanna Gaines Fried Onion directions she gives on her homemade green bean casserole. I'll link that below for you if you're feeling frisky.
Once you've got however you will use your onions, top the brisket with this.
Bake all this cheesy goodness at 375 for about 30 mins. Then when it comes out, top with fresh thinly sliced jalapeños, finely chopped green onions, a drizzle of BBQ sauce and if you really wanna wow everyone... some pickled red onions!
Fried Onion Recipe Found Here>>>> https://magnolia.com/blog/recipe/687eac5c-f243-4899-9612-3cf6f0f3edb8/homemade-green-bean-casserole/
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