Recipe: Red Rocks Mac & Cheese
This classic homemade comfort food dish gets a smoky barbecue twist with one of our customer favorite BBQ rubs.
For the pasta:
- 8 oz. elbow macaroni
- 1/4 cup butter
- 2 tsp. Red Rocks Hickory Smoke Seasoning
- 1 tsp. Rubbed Sage
- 1 tsp. Mayan Sea Salt
- 1 tsp. Coarse Black Malabar Pepper
- 1/4 cup flour
- 2 cups whole milk
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 cup crushed tomatoes
For the topping:
- 2 Tbsp. butter, melted
- 1/4 cup bread crumbs
- 1/4 cup grated Parmesan cheese
- 1/4 tsp. Red Rocks Hickory Smoke Seasoning
For the pasta: Preheat oven to 350 degrees. Cook pasta according to package directions. Drain and set aside. Meanwhile, melt butter in medium saucepan over medium heat. Add 2 tsp. of the Red Rocks Hickory Smoke Seasoning and the sage, salt, and pepper. Whisk in flour until mixture is smooth. Slowly whisk in milk, stirring until mixture has thickened. Add cheddar and Parmesan, and stir until cheeses are melted. Remove from heat and stir in crushed tomatoes. Combine sauce and pasta, and pour into a greased 2-quart casserole dish.
For the topping: In a small bowl, thoroughly combine melted butter, bread crumbs, Parmesan, and remaining 1/4 tsp. Red Rocks Hickory Smoke Seasoning. Top pasta with seasoned bread crumbs.
To finish: Bake until pasta is bubbling and topping is golden brown, about 15 to 20 min.