Barbecue Mac and Cheese Recipe

Recipe Overview

• Difficulty: Easy
• Servings: Makes 6 to 8 portions
• Total Time: 30 minutes
• Active Time: 30 minutes

Nutritional Information

Per Serving (1 of 8): 467 calories | 18g total fat | 10g saturated fat | 54g carbohydrates | 2g dietary fiber | 10g sugar | 20g protein | 96mg cholesterol | 668mg sodium

Ingredients

• Kosher salt
• 1 pound large shell pasta noodles
• 4 cups chopped and stemmed collard greens (about 1 large bunch)
• 5 ounces beer
• 5 ounces half-and-half
• 2/3 cup preferred spicy barbecue sauce
• 6 ounces American cheese, diced or shredded
• 4 ounces extra-sharp Cheddar cheese, shredded (around 1 cup)
• 4 ounces Havarti cheese, shredded (around 1 cup)
• Freshly ground black pepper

Instructions

1. Bring a large pot of water seasoned with kosher salt to a rolling boil. Cook the pasta along with the collard greens until the pasta reaches al dente texture, following package instructions. Drain and set aside.
2. In a large saucepan over medium-low heat, whisk together the beer, half-and-half, and barbecue sauce. Heat until the mixture just begins to simmer.
3. Add the shredded Cheddar and Havarti cheeses and stir gently over low heat until all the cheese melts smoothly. Incorporate the cooked pasta and collards, tossing everything together to blend well. Season with salt and freshly ground black pepper to taste. Serve right away!