{"id":994,"date":"2026-05-09T07:55:58","date_gmt":"2026-05-09T14:55:58","guid":{"rendered":"https:\/\/thesouthwesterngriller.com\/?p=994"},"modified":"2026-05-09T08:19:41","modified_gmt":"2026-05-09T15:19:41","slug":"baked-mac-cheese-the-ultimate-bbq-side","status":"publish","type":"post","link":"https:\/\/thesouthwesterngriller.com\/?p=994","title":{"rendered":"Baked Mac &amp; Cheese (The Ultimate BBQ Side)"},"content":{"rendered":"\n<p>When it comes to BBQ competitions and backyard cookouts, a great mac and cheese can steal the show. This Pitmaster Baked Mac &amp; Cheese is rich, creamy, and packed with layers of flavor from multiple cheeses, butter, and a touch of ancho chili powder for subtle depth.<\/p>\n\n\n\n<p>It is the kind of side dish that pairs perfectly with smoked meats and holds up great on a BBQ plate next to brisket, ribs, or pulled pork. Even better, you can mix smoked meat directly into the mac and cheese to turn it into a full meal.<\/p>\n\n\n\n<p>If you are looking for a crowd-pleasing BBQ side dish, this recipe delivers every time.<\/p>\n\n\n\n<p class=\"has-large-font-size\"><strong><span style=\"text-decoration: underline;\">Ingredients<\/span><\/strong><\/p>\n\n\n\n<p class=\"has-medium-font-size\"><strong><span style=\"text-decoration: underline;\">Pasta<\/span><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2 boxes small to medium elbow noodles<\/li>\n\n\n\n<li>Salted water for boiling<\/li>\n\n\n\n<li>Small drizzle cooking oil<\/li>\n<\/ul>\n\n\n\n<p class=\"has-medium-font-size\"><strong><span style=\"text-decoration: underline;\">Cheese Sauce<\/span><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>6 cloves garlic, minced<\/li>\n\n\n\n<li>2 sticks unsalted butter<\/li>\n\n\n\n<li>1\/2 cup diced onion<\/li>\n\n\n\n<li>1\/2 tbsp black pepper<\/li>\n\n\n\n<li>1\/2 tbsp salt<\/li>\n\n\n\n<li>1 tsp ancho chili powder<\/li>\n<\/ul>\n\n\n\n<p class=\"has-medium-font-size\"><strong><span style=\"text-decoration: underline;\">Cheese<\/span><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 (32 oz \/ 2 lb) brick Velveeta, cubed<\/li>\n\n\n\n<li>2 cups shredded sharp cheddar<\/li>\n\n\n\n<li>2 cups shredded pepper jack<\/li>\n\n\n\n<li>2 cups shredded Colby Jack<\/li>\n\n\n\n<li>Parmesan cheese (for layering)<\/li>\n<\/ul>\n\n\n\n<p class=\"has-medium-font-size\"><strong><span style=\"text-decoration: underline;\">Dairy<\/span><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>3 cups whole milk<\/li>\n\n\n\n<li>4 cups half &amp; half<\/li>\n<\/ul>\n\n\n\n<p>_______________________________________________________<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>Step 1: Cook the Pasta<\/strong><\/p>\n\n\n\n<p>Bring 2 to 4 quarts of salted water to a boil in a large pot. Add the elbow noodles and cook until al dente (about 11 minutes).<\/p>\n\n\n\n<p>Drain the pasta well and allow it to cool slightly. Drizzle a small amount of cooking oil over the noodles and mix gently so they do not stick together.<\/p>\n\n\n\n<p>Place the pasta in the refrigerator and allow it to cool completely before assembling the mac and cheese.<\/p>\n\n\n\n<p><strong>Step 2: Make the Cheese Sauce<\/strong><\/p>\n\n\n\n<p>In a large pot over medium heat, add:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>butter<\/li>\n\n\n\n<li>garlic<\/li>\n\n\n\n<li>onion<\/li>\n\n\n\n<li>salt<\/li>\n\n\n\n<li>pepper<\/li>\n\n\n\n<li>ancho chili powder<\/li>\n<\/ul>\n\n\n\n<p>Cook until the butter begins to lightly brown and the garlic and onions start to caramelize. Cube the Velveeta cheese into roughly \u00bd-inch cubes. Add the Velveeta to the pot and stir until it begins to soften.<\/p>\n\n\n\n<p>Next add:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>shredded cheddar<\/li>\n\n\n\n<li>pepper jack<\/li>\n\n\n\n<li>Colby Jack<\/li>\n<\/ul>\n\n\n\n<p>Be sure to reserve some shredded cheese for topping later. Stir the cheese mixture for about 1 minute.<\/p>\n\n\n\n<p>Pour in the whole milk and half &amp; half, continuing to stir over medium heat until the cheese is fully melted and the sauce becomes smooth and creamy.<\/p>\n\n\n\n<p>Set the cheese sauce aside.<\/p>\n\n\n\n<p><strong>Step 3: Assemble the Mac &amp; Cheese<\/strong><\/p>\n\n\n\n<p>Preheat your oven to 350\u00b0F.<\/p>\n\n\n\n<p>In an aluminum pan, add a layer of the cooled noodles just enough to cover the bottom. Using a ladle, drizzle a layer of cheese sauce over the noodles. Sprinkle a light layer of Parmesan cheese over the top.<\/p>\n\n\n\n<p>Repeat these layers:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>noodles<\/li>\n\n\n\n<li>cheese sauce<\/li>\n\n\n\n<li>Parmesan<\/li>\n<\/ul>\n\n\n\n<p>Continue until all noodles are used.<\/p>\n\n\n\n<p><strong>Step 4: Top and Bake<\/strong><\/p>\n\n\n\n<p>Sprinkle the reserved shredded cheddar and other cheeses evenly across the top. Lightly cover the pan with aluminum foil, making sure the foil does not touch the cheese.<\/p>\n\n\n\n<p>Place the pan in the oven and bake for 30 to 35 minutes, or until the cheese is melted and the internal temperature reaches 200\u00b0F.<\/p>\n\n\n\n<p>Remove the foil and allow the top to lightly brown.<\/p>\n\n\n\n<p><strong>Step 5: Rest and Serve<\/strong><\/p>\n\n\n\n<p>Remove the mac and cheese from the oven and allow it to rest for 10 minutes before serving. This helps the cheese sauce set and makes it easier to serve.<\/p>\n\n\n\n<p><strong>Pitmaster Tip <\/strong>\ud83d\udd25<\/p>\n\n\n\n<p>Want to take this mac and cheese to the next level?<\/p>\n\n\n\n<p>Add chopped smoked brisket, pulled pork, or smoked chicken. You can mix the meat into the noodles and cheese sauce before baking, or place it on top before serving.<\/p>\n\n\n\n<p>The smoke flavor paired with the creamy cheese sauce creates an incredible BBQ comfort dish.<\/p>\n\n\n\n<p><strong>Perfect Pairings<\/strong><\/p>\n\n\n\n<p>This mac and cheese pairs great with:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Smoked brisket<\/li>\n\n\n\n<li>BBQ ribs<\/li>\n\n\n\n<li>Pulled pork sandwiches<\/li>\n\n\n\n<li>Smoked chicken thighs<\/li>\n<\/ul>\n\n\n\n<p>It also works perfectly as a BBQ competition side dish or potluck favorite.<\/p>\n\n\n\n<p><strong>Pitmaster Baked Mac &amp; Cheese (The Ultimate BBQ Side)<\/strong><\/p>\n\n\n\n<p>When it comes to BBQ competitions and backyard cookouts, a great mac and cheese can steal the show. This Pitmaster Baked Mac &amp; Cheese is rich, creamy, and packed with layers of flavor from multiple cheeses, butter, and a touch of ancho chili powder for subtle depth.<\/p>\n\n\n\n<p>It is the kind of side dish that pairs perfectly with smoked meats and holds up great on a BBQ plate next to brisket, ribs, or pulled pork. Even better, you can mix smoked meat directly into the mac and cheese to turn it into a full meal.<\/p>\n\n\n\n<p>If you are looking for a crowd-pleasing BBQ side dish, this recipe delivers every time.<\/p>\n\n\n\n<p><strong>Ingredients<\/strong><\/p>\n\n\n\n<p><strong>Pasta<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2 boxes small to medium elbow noodles<\/li>\n\n\n\n<li>Salted water for boiling<\/li>\n\n\n\n<li>Small drizzle cooking oil<\/li>\n<\/ul>\n\n\n\n<p><strong>Cheese Sauce<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>6 cloves garlic, minced<\/li>\n\n\n\n<li>2 sticks unsalted butter<\/li>\n\n\n\n<li>1\/2 cup diced onion<\/li>\n\n\n\n<li>1\/2 tbsp black pepper<\/li>\n\n\n\n<li>1\/2 tbsp salt<\/li>\n\n\n\n<li>1 tsp ancho chili powder<\/li>\n<\/ul>\n\n\n\n<p><strong>Cheese<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 (32 oz \/ 2 lb) brick Velveeta, cubed<\/li>\n\n\n\n<li>2 cups shredded sharp cheddar<\/li>\n\n\n\n<li>2 cups shredded pepper jack<\/li>\n\n\n\n<li>2 cups shredded Colby Jack<\/li>\n\n\n\n<li>Parmesan cheese (for layering)<\/li>\n<\/ul>\n\n\n\n<p><strong>Dairy<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>3 cups whole milk<\/li>\n\n\n\n<li>4 cups half &amp; half<\/li>\n<\/ul>\n\n\n\n<p><strong>Step 1: Cook the Pasta<\/strong><\/p>\n\n\n\n<p>Bring 2 to 4 quarts of salted water to a boil in a large pot. Add the elbow noodles and cook until al dente (about 11 minutes).<\/p>\n\n\n\n<p>Drain the pasta well and allow it to cool slightly. Drizzle a small amount of cooking oil over the noodles and mix gently so they do not stick together.<\/p>\n\n\n\n<p>Place the pasta in the refrigerator and allow it to cool completely before assembling the mac and cheese.<\/p>\n\n\n\n<p><strong>Step 2: Make the Cheese Sauce<\/strong><\/p>\n\n\n\n<p>In a large pot over medium heat, add:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>butter<\/li>\n\n\n\n<li>garlic<\/li>\n\n\n\n<li>onion<\/li>\n\n\n\n<li>salt<\/li>\n\n\n\n<li>pepper<\/li>\n\n\n\n<li>ancho chili powder<\/li>\n<\/ul>\n\n\n\n<p>Cook until the butter begins to lightly brown and the garlic and onions start to caramelize. Cube the Velveeta cheese into roughly \u00bd-inch cubes. Add the Velveeta to the pot and stir until it begins to soften.<\/p>\n\n\n\n<p>Next add:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>shredded cheddar<\/li>\n\n\n\n<li>pepper jack<\/li>\n\n\n\n<li>Colby Jack<\/li>\n<\/ul>\n\n\n\n<p>Be sure to reserve some shredded cheese for topping later. Stir the cheese mixture for about 1 minute.<\/p>\n\n\n\n<p>Pour in the whole milk and half &amp; half, continuing to stir over medium heat until the cheese is fully melted and the sauce becomes smooth and creamy.<\/p>\n\n\n\n<p>Set the cheese sauce aside.<\/p>\n\n\n\n<p><strong>Step 3: Assemble the Mac &amp; Cheese<\/strong><\/p>\n\n\n\n<p>Preheat your oven to 350\u00b0F.<\/p>\n\n\n\n<p>In an aluminum pan, add a layer of the cooled noodles just enough to cover the bottom. Using a ladle, drizzle a layer of cheese sauce over the noodles. Sprinkle a light layer of Parmesan cheese over the top.<\/p>\n\n\n\n<p>Repeat these layers:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>noodles<\/li>\n\n\n\n<li>cheese sauce<\/li>\n\n\n\n<li>Parmesan<\/li>\n<\/ul>\n\n\n\n<p>Continue until all noodles are used.<\/p>\n\n\n\n<p><strong>Step 4: Top and Bake<\/strong><\/p>\n\n\n\n<p>Sprinkle the reserved shredded cheddar and other cheeses evenly across the top. Lightly cover the pan with aluminum foil, making sure the foil does not touch the cheese.<\/p>\n\n\n\n<p>Place the pan in the oven and bake for 30 to 35 minutes, or until the cheese is melted and the internal temperature reaches 200\u00b0F.<\/p>\n\n\n\n<p>Remove the foil and allow the top to lightly brown.<\/p>\n\n\n\n<p><strong>Step 5: Rest and Serve<\/strong><\/p>\n\n\n\n<p>Remove the mac and cheese from the oven and allow it to rest for 10 minutes before serving. This helps the cheese sauce set and makes it easier to serve.<\/p>\n\n\n\n<p><strong>Pitmaster Tip <\/strong>\ud83d\udd25<\/p>\n\n\n\n<p>Want to take this mac and cheese to the next level?<\/p>\n\n\n\n<p>Add chopped smoked brisket, pulled pork, or smoked chicken. You can mix the meat into the noodles and cheese sauce before baking, or place it on top before serving.<\/p>\n\n\n\n<p>The smoke flavor paired with the creamy cheese sauce creates an incredible BBQ comfort dish.<\/p>\n\n\n\n<p><strong>Perfect Pairings<\/strong><\/p>\n\n\n\n<p>This mac and cheese pairs great with:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Smoked brisket<\/li>\n\n\n\n<li>BBQ ribs<\/li>\n\n\n\n<li>Pulled pork sandwiches<\/li>\n\n\n\n<li>Smoked chicken thighs<\/li>\n<\/ul>\n\n\n\n<p>It also works perfectly as a BBQ competition side dish or potluck favorite.<\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>When it comes to BBQ competitions and backyard cookouts, a great mac and cheese can steal the show. This Pitmaster Baked Mac &amp; Cheese is rich, creamy, and packed with layers of flavor from multiple cheeses, butter, and a touch of ancho chili powder for subtle depth. It is the kind of side dish that<br \/><a class=\"moretag\" href=\"https:\/\/thesouthwesterngriller.com\/?p=994\">+ Read More<\/a><\/p>\n","protected":false},"author":1,"featured_media":999,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15],"tags":[],"class_list":["post-994","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sides"],"_links":{"self":[{"href":"https:\/\/thesouthwesterngriller.com\/index.php?rest_route=\/wp\/v2\/posts\/994","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thesouthwesterngriller.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thesouthwesterngriller.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thesouthwesterngriller.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thesouthwesterngriller.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=994"}],"version-history":[{"count":1,"href":"https:\/\/thesouthwesterngriller.com\/index.php?rest_route=\/wp\/v2\/posts\/994\/revisions"}],"predecessor-version":[{"id":996,"href":"https:\/\/thesouthwesterngriller.com\/index.php?rest_route=\/wp\/v2\/posts\/994\/revisions\/996"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thesouthwesterngriller.com\/index.php?rest_route=\/wp\/v2\/media\/999"}],"wp:attachment":[{"href":"https:\/\/thesouthwesterngriller.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=994"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thesouthwesterngriller.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=994"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thesouthwesterngriller.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=994"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}