Real Recipes From Real Home Cooks ®

backyard barbecue macaroni and cheese

Recipe by
raymond spencer
st bernard, LA

This mac and cheese recipe is based on a Hungry Man dinner. It has the flavors of barbecue and is filled with rotisserie chicken and kielbasa sausages.

yield 8 serving(s)
prep time 15 Min
cook time 30 Min
method Bake

Ingredients For backyard barbecue macaroni and cheese

  • 1 c
    crumbled cooked bacon
  • 1 c
    cubed processed American cheese
  • 4 Tbsp
    barbecue seasoning, divided
  • 16 oz
    dry elbow macaroni
  • 1/4 c
    olive oil
  • 4 c
    sliced rotisserie chicken (skin-on)
  • 1 lb
    kielbasa sausages, cut into 1/2-inches
  • 1 tsp
    garlic powder
  • 1 tsp
    black pepper
  • 1 c
    honey barbecue sauce
  • 2 Tbsp
  • 1 Tbsp
    all purpose flour
  • 1 can
    evaporated milk
  • 8 oz
    cream cheese, softened
  • 1 c
    heavy cream
  • 2 c
    shredded Mexican cheese blend, divided

How To Make backyard barbecue macaroni and cheese

  • 1
    Preheat the oven to 350 degrees F.
  • 2
    Coat a 9x13-inch baking dish with cooking spray. Add the crumbled bacon and cubed American cheese; mix well. Season with 1 Tbsp barbecue seasoning.
  • 3
    Bring a large pot of lightly salted water to a boil. Cook the elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes; Drain.
  • 4
    Transfer to a large bowl, add the grated Parmesan cheese and 1 Tbsp barbecue seasoning; mix well.
  • 5
    Heat the olive oil in a large, deep skillet over medium heat. Add the sliced rotisserie chicken and kielbasa sausages and cook and saute for 7 minutes until the meat is browned and tender. Stir in 1 Tbsp barbecue seasoning, garlic powder, black pepper and barbecue sauce. Remove from the heat.
  • 6
    Spoon into a prepared baking dish and spread evenly.
  • 7
    Melt the margarine in a medium saucepan over medium heat. Gradually whisk in the flour and cook, whisking constantly, until the raw flour flavor has cooked off, about 1 minute.
  • 8
    Gradually add the evaporated milk, cream cheese, and heavy cream to avoid lumps and cook, whisking constantly, until the mixture has thickened for 5 minutes.
  • 9
    Stir in the Mexican cheese blend and remaining barbecue seasoning all at once; continue stirring until melted, about 60 seconds. Add cooked macaroni; stir well.
  • 10
    Stir in the processed cheese spread and cream cheese together in a large bowl until smooth; add milk. Stir in 1/2 cup barbecue sauce and dry onion soup mix into the cheese spread. mixture;mix in shredded chicken,sliced kielbasa sausages,sliced jalapenos,macaroni and 1 1/2 cups sharp cheddar cheese.
  • 11
    Pour the macaroni mixture over the barbecue meat mixture in the baking dish and spread evenly. Sprinkle with remaining Mexican cheese blend.
  • 12
    Bake in the preheated oven until bubbling and golden, 30 minutes.