backyard barbecue macaroni and cheese

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.
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