Street Food Lunch: Bangin’ BBQ Bacon Mac & Cheese

Allergens

Wheat, Dairy, Gluten

Ingredients

• 8 oz elbow macaroni
• 2 cups sharp cheddar cheese, shredded
• 1 cup Gruyère cheese, shredded
• 1 cup milk
• 1/4 cup unsalted butter
• 1/4 cup all
• purpose flour
• 3 slices bacon, cooked and crumbled
• 1/2 cup BBQ sauce (your choice of flavor)
• Salt and pepper, to taste

Instructions

1. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
2. In a large pot over medium heat, melt butter. Whisk in flour and cook for 1 2 minutes, stirring constantly.
3. Gradually add milk to the pot, whisking constantly to prevent lumps. Cook until the sauce thickens, about 5 minutes.
4. Stir in shredded cheddar and Gruyère cheeses until completely melted and smooth. Season with salt and pepper to taste.
5. Add cooked macaroni and crumbled bacon to the cheese sauce, stirring well to combine.
6. Pour half of the mac & cheese mixture into a 9x13 inch baking dish, followed by an even layer of BBQ sauce. Top with remaining mac & cheese and another layer of BBQ sauce.
7. Bake at 350°F (180°C) for 20 25 minutes or until the top is golden and bubbly. Remove from oven and let rest for 5 minutes before serving.

Chef’s Insight

The key to this dish is using quality cheeses for a creamy and rich sauce, while the BBQ sauce adds a smoky twist to the classic mac & cheese.

Notes

Feel free to experiment with different BBQ sauce flavors or add-ins such as diced jalapeños or crispy onions for added texture and heat.