Sunday, September 20, 2015

BBQ Mac and Cheese

Happy Fall!  Fall and Spring are my two favorite seasons.  Living in the midwest, we enjoy the seasonable weather during those two seasons.  As an added bonus, we have beautiful Fall color in our trees.  The trees are just starting to turn here.  We're getting some cooler nights, so full blown color will be soon!  Can't wait!

I say this every month but hard to believe it's Secret Recipe reveal day again.  The third Monday of the month, brings us Secret Recipe Club.  Not familiar with this fun blogging group?  You can find out everything here!

For the month of September, I was assigned Living The Gourmet.  Catherine  has a beautiful blog, filled with amazing recipes.

Catherine says, "The heart of our home lies within the kitchen.
For us, it is so much more than a place where meals are created; it is where memories are made over meals that are meant to be shared."  

 So true for all of us who enjoy cooking and sharing it with friends and family. 

At our house, we love BBQ and mac and cheese, how about a recipe that combines the two?  Yum! 
This is a delicious version of mac and cheese, perfect to go with burgers for a weekend bbq.

BBQ Mac and Cheese
Recipe Courtesy of Living The Gourmet

Serves: 6 Servings
  • 1 cup cottage cheese
  • ½ cup Parmesan cheese
  • ½ cup ketchup
  • 1 tsp. brown sugar
  • ½ jalapeño (I omitted this)
  • ½ cup Italian parsley
  • 1¼ cup milk
  • 3 cloves garlic
  • 1 onion – diced
  • ¾ tsp. ground cumin
  • ½ tsp. salt
  • ½ tsp. black pepper
  • 2-3 tbs. butter
  • 1 cup cheddar cheese shredded or your favorite
  • ¼ cup Italian style breadcrumbs or homemade breadcrumbs
  • 1 lb. of your favorite macaroni
  1. Prepare the macaroni as directed.
  2. Combine in a food processor the cottage cheese, milk, Parmesan cheese, ketchup, brown sugar, jalapeño, garlic, parsley and seasonings.
  3. Heat a frying pan with butter and sauté the onions until softened and transparent.
  4. Heat another frying pan with a pat of butter; add the bread crumbs; toss and brown a bit.
  5. Preheat Oven 325 degrees:
  6. Butter a baking dish. Add the macaroni, the mixture from the food processor, the shredded cheese, the onions and toss.
  7. Top with the bread crumbs a few pats of butter and grated Parmesan cheese and a little shredded cheese.
  8. Bake 25 – 30 minutes; until slightly golden.


  1. Sounds like a tasty twist on mac and cheese:@)

  2. Wow, this is not what I expected from the title at all, it sounds great!

  3. Dear Julie, Thank you for your kind words. I am so pleased to see you made my BBQ Mac & Cheese. It looks delicious! Have a beautiful evening dear. xo, Catherine

  4. I hardly eat mac and cheese any more because of my issues with gluten, but my daughter makes a mean mac and cheese, that I break down and eat once in awhile. I can't wait to show her this recipe, I'm sure she'll want to try it.

  5. Love mac and cheese...this sounds really good, something unique and different.

  6. I think soup and mac and cheese is on everyone's mind as the days get cooler ;) This sounds like a great rendition of a classic!

  7. What a fun twist on mac and cheese!

  8. fall & spring are my favorites too! :) this mac & cheese sounds awesome!

  9. What a great way to pump up the flavor of 'everyday' mac and cheese. YUM!


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