BBQ Mac and Cheese is a creamy, tangy, smoky pasta that brings everyone together. Classic mac and cheese meets barbeque soul in one bowl. This is a great weeknight meal and a kitchen favorite all rolled into one.
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What Is BBQ Mac and Cheese?
BBQ Mac and Cheese is a lush twist on the familiar comfort of macaroni smothered in a velvety, béchamel-style sauce with the bold kick of BBQ sauce.
Think smooth, luscious, and smoky, with paprika, a whisper of cayenne, garlic and onion powder dancing through a cheesy base, all tied together with that unmistakable tang of BBQ sauce.
The result is everything you love about mac and cheese, but with character, depth, and just-right warmth.
Why Is It a Great Family Recipe?
I’ve found that this dish earns its place in family rotations because it’s both cozy and adventurous without being fussy.
Kids love the creamy texture and cheesy richness, while grown-ups will appreciate the smoky notes and peppery warmth.
When I make this, I always catch someone sneaking seconds, and before I know it, the leftovers vanish quickly—testament to how universally appealing this recipe is.
Ingredients for the Best Results
For macaroni that’s tender yet holds its own and a sauce that’s creamy but never cloying, you’ll want macaroni, oat-based milk, dairy-free butter, flour for that classic roux, BBQ sauce to bring tang and body, smoky paprika and a touch of cayenne to build warmth, garlic and onion powder to round flavor, and of course melt-in-your-mouth vegan cheese.
Each ingredient plays its part: the roux gives body and smoothness, BBQ sauce lends that barbecue signature, spices bring aromatic balance, and vegan cheese ties it all together in ooey-gooey harmony.
How to Make BBQ Mac and Cheese
I start by cooking the macaroni just shy of tender, so it can finish absorbing the sauce without ever becoming limp.
While the pasta simmers, I melt the dairy-free butter in a saucepan and whisk in flour until it forms a pale paste. This is the heart of my béchamel-style base. Gradually I stir in oat milk, whisking until the sauce thickens and coats the back of a spoon.
Before it even murmurs boil, I whisk in the BBQ sauce and then sprinkle in smoky paprika, a dash of cayenne, garlic and onion powders—layering flavor as I go.
I fold in half of the vegan cheese, stirring until it melts into a glossy, cohesive sauce that drips off my spoon. Then the pasta goes back in, every piece tantalized by the saucy coating.
Finally, the BBQ Mac and Cheese go into a baking dish, are covered with the remaining cheese and baked in the oven. Yum!
Tips and Tricks for Leftovers
Leftover BBQ Mac and Cheese can be just as dreamy. I’ll pop it into a lightly oiled baking dish, maybe sprinkle a bit more vegan cheese on top, and bake until it’s bubbling and golden.
Alternatively, I gently reheat it on the stovetop, adding a splash of oat milk to bring back that silky texture.
Either way, the smoky flavor deepens with time, so truly—don’t be surprised if it tastes even better the next day.
Ideas for Variations and Uses
Every time I make this BBQ Mac and Cheese, I imagine new possibilities. Stirring in roasted veggies or shredded plant-based protein turns it into a fuller meal.
Spreading it on bread and toasting it becomes a gourmet grilled-cheese mash-up. A sprinkle of fresh herbs or chopped green onion brightens the rich flavors.
It’s flexible, fun, and endlessly customizable—making it as perfect for weeknight simplicity as it is for cozy gatherings.
Frequently Asked Questions about BBQ Mac and Cheese
I find the cayenne brings just a gentle warming kiss, not a fiery punch, so it stays accessible to the whole family.
To avoid that, I always whisk the roux until smooth and add the oat milk gradually.
Absolutely. I often prepare the sauce and pasta separately, then finish assembling right before baking. And yes—if your sauce seems too thick after resting, just whisk in a touch of oat milk before reheating to reclaim that creaminess.
Other recipes to try
I hope you feel inspired to try this BBQ Mac and Cheese.
If you do, I’d love for you to share your creation on Instagram or Facebook and tag me.
I can’t wait to see your versions! And please, leave a comment with a star rating. I read them all with a smile.
BBQ Mac and Cheese
BBQ Mac and Cheese is a delightful blend of creamy, tangy, and smoky flavors, combining classic mac and cheese with barbeque soul. It’s a perfect weeknight meal and a beloved kitchen favorite.
Ingredients
- 8 ounces Macaroni, cooked in saltwater
- 1 cup Oat milk
- 2 tablespoons Dairy-free butter
- 3 tablespoons Flour
- 2 tablespoons BBQ sauce
- 1 teaspoon Smoky paprika
- 1/2 teaspoon Cayenne pepper
- 1 teaspoon Garlic powder
- 1/4 teaspoon Onion powder
- 7 ounces Vegan cheese, divided
- 2 scallions, chopped for garnish and serving
- 1/2 teaspoon Salt
Instructions
- Cook the macaroni in a large pot of salted boiling water until just shy of al dente, about 1–2 minutes less than the package directions suggest. Drain and set aside.
- While the pasta cooks, melt the dairy-free butter in a medium saucepan over medium heat. Add the flour and whisk constantly for about 1–2 minutes, until the mixture forms a smooth, pale paste (roux).
- Slowly pour in the oat milk, whisking continuously to avoid lumps. Cook for 4–5 minutes, or until the sauce thickens enough to coat the back of a spoon.
- Just before the sauce begins to boil, whisk in the BBQ sauce. Add the smoky paprika, cayenne pepper, garlic powder, and onion powder, stirring until evenly incorporated.
- Add about alf of the vegan cheese to the sauce, stirring until completely melted and the sauce is smooth and glossy.
- Return the cooked macaroni to the saucepan and stir gently until every piece is evenly coated with the BBQ cheese sauce.
- Transfer to a baking dish and top with the remaining vegan cheese. Bake in the oven at 380F for 15 minutes. Serve hot.
Nutrition Information:
Yield: 4 Serving Size: 1.5 cupsAmount Per Serving: Calories: 340Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 744mgCarbohydrates: 46gFiber: 2gSugar: 20gProtein: 11g