| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 694 |
| Total Fat | 33 g |
| Saturated Fat | 15 g |
| Carbohydrates | 74 g |
| Dietary Fiber | 3 g |
| Sugar | 15 g |
| Protein | 26 g |
| Cholesterol | 78 mg |
| Sodium | 914 mg |
Reviews
I usually love all the recipes from The Kitchen. I have to agree with everyone, it was too dry. I wish I had used cream cheese with the Velveeta and smoked Gouda. I may try some of the suggestions and try again. I was a great idea!
As many others have already stated, it’s a bit dry and non traditional. I too am a huge fan of Mauro. The idea is terrific. It’s just that most of us expect a certain creamy, cheesy consistency with Mac & Cheese, which this lacked. I loved the idea of some cheese and evaporated milk. So easy! But it just doesn’t provide that cheese, creamy texture we all know and love. I will make this again but with a béchamel cheese sauce and perhaps add some liquid amino me to the sauce as well!
Made this and was really disappointed! Usually I love every recipe I get from the Kitchen but this macaroni and cheese was extremely dry. Back to the traditional recipe!
I’m gonna be honest I was surprised when I tried this, but not in a great way. I saw this recipe on the Kitchen and they all said it was great. I normally use some American cheese, but this was WAY too much. It was super waxy. I had to fix it with more real cheese and milk. 🙁
Made this for cards and lunch with neighbors. I made the recipe according to the recipe and found it was very dry. Everyone likes mac and cheese because of the texture—the Ooey-gooey creaminess! This had a hint of smokiness but it wasn’t creamy! Will not be making this again!
Made this tonight but used cream and milk instead of evaporated milk, fusilli pasta and smoked gouda. The whole family loved it and we’ll be making again soon!
This Mac & cheese was a big hit with my family! I used elbow Mac. It has a great smoky taste from the chips!!
This is SO insanely good!!!! I used smoked Gouda on top and I actually think that’s a better choice, but holy cow. The velveeta is actually just the right amount that it makes it super creamy, but doesn’t really give the velveeta taste. I’m not a huge baked Mac fan so I baked it for only 10 min to get the cheese melted on top, but it was delicious!
Knew I’d make this when I saw Jeff make it on the show. I don’t fix mac’n’ cheese often but love barbecue and smoke flavor so I was all in. It was quick and easy to put together….I doubled the Dijon and didn’t add the cornstarch because it didn’t seem to need it. I used smoked Gouda cuz I already had it. It is now ready to go into the oven but I’ve tasted it in advance and highly approve. Looking forward to serving it to the family. We’re having it with burgers and a salad
We used smoked Gouda and it turned out great