Recipe by LizP
It does NOT get better than this. This is SUPER rich and cheesy. Not for the faint of heart! Dinosaur BBQ's mac and cheese has been featured on tv and in magazine's as the best mac and cheese in the country. I think they are right.
Top Review by dgage8
Reading the review about your disappointing experience made me really sad. I live in a family of die hard Dinosaur mac and cheese fans. When I order a meal there, I get the stuff for both sides. When I want to bring home something special, I order the party sized side mac n cheese (once I brought home two of them, just for us. I know it's disgusting, but I can't help it. It's SO GOOD). When I found this recipe, I was elated. Surprisingly, my husband actually prefers it- although he does agree it is different. I typically add a little heat with a jalapeño in the beginning, but we still really enjoy it without that added kick. I can't help but wonder if maybe a little "helper" put in an extra scoop of flour when you weren't looking, and that influenced the taste? I'm sorry you spent so much time- and, as you mentioned, money- on a disappointing meal. Especially when it makes SO MUCH (I usually only make half. Even for a party. It cuts the cost about but also it's so rich that it lasts and lasts). I'm currently making this mac n cheese for New Years. Going to try it as a base for lobster mac n cheese. First attempt, fingers crossed!
- 1⁄2 cup vegetable oil
- 1 1⁄2 cups onions, diced
- 3⁄4 cup green pepper, diced
- 1 teaspoon chopped garlic
- 4 ounces flour
- 3 cups water
- 3 cups half-and-half
- 14 ounces sharp cheddar cheese, shredded
- 5 ounces colby cheese, shredded
- 10 ounces American cheese, shredded
- 4 ounces pecorino romano cheese, shredded
- 1 teaspoon kosher salt
- 2 teaspoons lemon pepper
- 1 teaspoon sugar
- 2 teaspoons yellow mustard, French's
- 2 teaspoons white vinegar
- 1 1⁄2 teaspoons Tabasco sauce
- 1 1⁄2 lbs elbow macaroni
- 8 ounces shredded cheddar cheese
- 2 tablespoons pecorino romano cheese
Directions See How It's Made
- Heat oil in a large pot. Add onions and peppers; cook until they are translucent. Add garlic and cook until fragrant. Stir in flour. Add water and half-and-half. Bring to a boil. Reduce heat to a simmer and cook for 10 minutes.
- Using an immersion blender, puree this mixture until it is smooth (*if using a regular blender, work in batches, filling the pitcher only half-full, since the liquid will be hot). Slowly add cheeses to warm pureed mixture, making sure all cheese is melted before adding more. Once cheese is completely melted, add salt, lemon pepper, sugar, mustard, vinegar and Tabasco. Stir to combine.
- Cook 1 1/2 pounds of dried elbow macaroni in boiling water, according to manufacturer's instructions. Cook until al dente, not completely soft.
- Combine hot, cooked pasta and sauce in large mixing bowl; stir well to combine. Pour entire mixture into a greased 10-inch-by-12-inch pan (or a 9-inch-by-13-inch one). Top with 8 ounces. of shredded cheddar cheese and 2 tablespoons of Pecorino Romano cheese.
- Place under broiler until top is golden brown and bubbling. Serve immediately.