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September 3, 2021

Jeff gives mac and cheese some western flair with smoked mozzarella, tangy barbecue sauce and a barbecue potato chip topping!
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Wagon Wheel Western BBQ Mac & Cheese
Level: Easy
Total: 1 hr 5 min
Active: 30 min
Yield: 6 to 8 servings


Unsalted butter, for buttering the baking dish
Kosher salt
1 pound wagon wheel pasta
Two 12-ounce cans evaporated milk
1 teaspoon Dijon mustard
8 ounces sharp Cheddar, freshly grated (2 cups)
8 ounces foil-wrapped shelf-stable cheese such as Velveeta, grated or cubed (2 cups)
2 teaspoons cornstarch
6 ounces smoked mozzarella, shredded
1/4 cup barbecue sauce
One 8-ounce bag kettle-cooked barbecue flavored potato chips, crushed fine


Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.

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.

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.

Drain the pasta, then add to the cheese sauce and stir to coat. Transfer to the prepared baking dish.

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.

Bake, uncovered, until gooey and bubbling, 30 to 35 minutes. Serve hot.

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Jeff Mauro's Wagon Wheel Western BBQ Mac & Cheese ​| The Kitchen | Food Network

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