One-Pot BBQ Kraut Mac and Cheese
Food photography and recipe creation by Abby Mosler. Find her on Instagram @sweetrindandsalt
Ingredients
1 lb. dry elbow pasta (or other short-cut pasta)
6 tbsp. butter
½ large yellow onion, diced
6 tbsp. flour
½ tsp. garlic powder
¼ tsp. cayenne (optional)
1 ½ tbsp. yellow mustard
1 quart milk (I used half and half)
¾ cup BBQ sauce
1 tsp. salt, or to taste
½ tsp. black pepper, or to taste
8 oz. block pepperjack cheese, shredded
8 oz. block sharp cheddar cheese, shredded
8 oz. processed cheese block, cubed (such as Velveeta)
1 16 oz. jar Frank’s Sweet & Smoky BBQ Kraut (not drained)
Thinly sliced green onions for garnish, optional
Instructions
- Fill a large pot with water and bring to a rolling boil. Add a generous pinch of salt to the water. Add the pasta and cook according to package directions. When the pasta is done, drain and transfer to a large bowl. Set aside.
- Reduce the heat to medium/low and add the butter to the same pot you boiled the pasta in. When the butter is melted, add the diced onion and sprinkle with a few dashes of salt. Cook, stirring often, until the onion is soft and translucent; about 8 to 10 minutes.
- While whisking, sprinkle the flour over the onion mixture. Whisk well until the flour is fully dissolved and there are no lumps. Cook, whisking often, for 4 minutes. Next, whisk in the garlic powder, cayenne (if using), and yellow mustard. While continuously whisking, slowly pour in the milk. Whisk until everything is fully incorporated and the mixture begins to thicken. Next, whisk in the BBQ sauce, salt, and pepper.
- Increase the heat to medium and add the cheese, a little at a time, whisking until each addition is melted before adding the next handful.
- When all of the cheese has been added and the mixture is smooth and creamy, add the pasta and gently mix until the pasta is well coated in the cheese sauce. Next, mix in the BBQ Kraut. Cook until everything is heated through.
- Garnish with green onions and extra BBQ sauce, if desired, and serve.
