Jeff gives mac and cheese some western flair with smoked mozzarella, tangy barbecue sauce and a barbecue potato chip topping!Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3jpQ9UlSubscribe to Food Network ▶ http://foodtv.com/YouTubeTalented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Wagon Wheel Western BBQ Mac & CheeseRECIPE COURTESY OF JEFF MAUROLevel: EasyTotal: 1 hr 5 minActive: 30 minYield: 6 to 8 servingsIngredientsUnsalted butter, for buttering the baking dishKosher salt1 pound wagon wheel pasta Two 12-ounce cans evaporated milk 1 teaspoon Dijon mustard 8 ounces sharp Cheddar, freshly grated (2 cups) 8 ounces foil-wrapped shelf-stable cheese such as Velveeta, grated or cubed (2 cups) 2 teaspoons cornstarch 6 ounces smoked mozzarella, shredded 1/4 cup barbecue sauce One 8-ounce bag kettle-cooked barbecue flavored potato chips, crushed fine DirectionsPreheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.Bring a large pot of water to a boil and season with a generous amount of salt. Boil the pasta until al dente, 2 to 3 minutes less than the package instructions.Meanwhile, in a large pot over medium heat, add the evaporated milk and Dijon and whisk together. Bring to a simmer. Toss the Cheddar, shelf-stable cheese and cornstarch together in a bowl until totally coated. Stir into the sauce cheese and heat, stirring constantly, until the cheese is melted and the sauce is silky and smooth, about 5 minutes.Drain the pasta, then add to the cheese sauce and stir to coat. Transfer to the prepared baking dish.Sprinkle an even layer of the mozzarella over the top. Drizzle the barbecue sauce over the cheese, and top with a thick layer of crumbled potato chips.Bake, uncovered, until gooey and bubbling, 30 to 35 minutes. Serve hot.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp▶ WEBSITE: https://www.foodnetwork.com▶ FULL EPISODES: https://watch.foodnetwork.com▶ FACEBOOK: https://www.facebook.com/FoodNetwork▶ INSTAGRAM: https://www.instagram.com/FoodNetwork▶ TWITTER: https://twitter.com/FoodNetwork#JeffMauro #TheKitchen #FoodNetwork #BBQMacAndCheeseJeff Mauro's Wagon Wheel Western BBQ Mac & Cheese | The Kitchen | Food Networkhttps://www.youtube.com/watch?v=uxJGlUaScXQ
