[Image: sauce tag] [Image: recipe]


Cooking Time: 45 minutes

Total Servings: Serves 8


Elbow macaroni, cooked 16 oz
Cheddar cheese, shredded 4 cups
Parmesan cheese, grated 8 oz
Milk, whole 6 cups
Butter, diced ½ cup
Flour, all purpose ¼ cup
Salt, kosher 2 teaspoons
Pepper, black, ground 2 teaspoons


  1. Using a medium-sized saucepan, melt the butter. Stir in the flour and cook until lightly blond. Add the milk, slowly and constantly stirring.
  2. Stir in the cheese and cook until melted to where the mixture has thickened, stirring constantly to prevent the bottom from sticking or burning.
  3. Mix the cheese mixture and pasta well and season with the salt and pepper. Reserve until needed for the Pulled Pork Mac-n-Cheese (pictured).

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