Recipe Alert: Gino’s Baked BBQ Mac & Cheese

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Looking for something cheesy and savory, try this delicious recipe and let us know how it came out!

Ingredients & Method for Macaroni:

2 ½ lbs Elbow Macaroni

1qt Heavy Cream

1lb Cheddar Cheese

1lb Fontina Cheese

4oz Parmesan Cheese (grated)

4oz Onion (chopped)

2oz Garlic (chopped)

½ oz Jalapeno

½ Bunch Parsley (Chopped finely)

½ Bunch Cilantro (chopped finely)

1 Whole egg

In a medium sized pot bring water to a boil then add elbow macaroni. In another pot, sauté onion and garlic until translucent. Add heavy cream and reduce until it becomes thick. Fold in cheeses, eggs, and herbs. Once macaroni is done and drained, stir in cheese sauce and set aside for later use.

 

Ingredients & Method for BBQ Beef

2lbs Steak (cut into 1in strips)

½ qt Ketchup

1qt Chicken stock

½ cup Honey

4oz Brown Sugar

1 cup Worcestershire Sauce

1 cup Soy Sauce

2oz Lemon Juice

4oz Onion

4oz Garlic

1oz Jalapeno Peppers

½ Tbsp Chili Powder

1 Tbsp Smoked Paprika

½ Tbsp Cumin

Salt and Pepper to taste

In heavy gauge pot, brown hanger steak. Add onions, garlic and jalapeno peppers continue cooking for 20 minutes on medium heat. Deglaze with worcestershire sauce and soy sauce, reduce for 5 minutes. Add lemon juice, honey, brown sugar and, dry seasonings. Continue to cook until you have a thick syrup consistency. Then, add ketchup and chicken stock. Continue cooking for hour and a half with steak. Remove meat from sauce, let cool then shred.

In a baking dish first, place some of your macaroni & cheese and spread throughout dish. Second, place pieces of shredded steak. Drizzle excess BBQ Sauce over the steak. Continue this process until you have four layers. Top with shredded cheddar cheese and fontina cheese.

Preheat oven and bake at 325 degrees for 30 minutes. Let stand at room temperature for an hour so mixture sets. Cut into squares. Drizzle with a little cream sauce on top andf sprinle chopped parsley. Eat and enjoy!

 

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