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Barbacoa Mac and Cheese

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Debbie Reid

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Debbie Scoo King Addiction
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Barbacoa Mac and Cheese

Del Real Barbacoa

Your kids will love this easy, delicious and hearty mac and cheese. By starting the sauce with pureed cauliflower in cheese sauce, not only does it provide a quick and easy base, but it is a sneaky way to incorporate veggies into their diet. The barbacoa sauce adds another layer of flavor to the cheese sauce. The addition of the shredded barbacoa pumps up this dish to make it a yummy and satisfying meal. And the salty crunch of the corn chips adds a fun and tasty twist. This is definitely a kid-friendly meal, but the adults will love it too!

Serves 4

6 Minutes

28 Minutes

  • 8 ounces corkscrew pasta
  • 2 10-ounce packages frozen cauliflower in cheese sauce
  • 16 ounce package Del Real Barbacoa
  • 4 ounces extra sharp cheddar cheese, shredded, divided
  • 2 ounces Monterey jack cheese, shredded
  • 1 1/2 cups corn chips, crushed, divided
  • Salt and pepper to taste

Preheat oven to 425 degrees. Spray a 2-quart baking dish with non-stick cooking spray; set aside. Fill a large saucepan with water and bring to a rolling boil over high heat. Add pasta and salt to taste and cook according to package directions, approximately 9 minutes; drain; set aside. Meanwhile, heat the cauliflower in microwave according to package directions until heated through. Carefully remove cauliflower and cheese sauce from pouch and transfer to a food processor. Process on high until smooth, approximately 1 minutes; set aside. Remove the paper sleeve from the barbacoa. Leave bag in tray and heat in microwave on high for 2 minutes. Open the bag and carefully empty contents into serving tray. Using a large slotted spoon, remove the barbacoa from the sauce and place onto a large plate. Using two forks shred the barbacoa. Set both the barbacoa and sauce aside for later use. In a large saucepan, place the cauliflower mixture and the reserved barbacoa sauce, mix to fully combine. Heat over medium-high heat until heated through approximately 1 minute. Add in the reserved pasta and mix to combine. Add in 3 ounces of the cheddar cheese and the Monterey jack cheese and mix to fully combine. Season with salt and pepper to taste. Transfer 2/3 of the mac and cheese to the prepared baking dish. Top evenly with the shredded barbacoa, 1/2 cup of the corn chips, then the remaining 1/3 of the mac and cheese. Sprinkle with the remaining 1 ounce of cheddar cheese, then with the remaining 1 cup of corn chips. Place into preheated oven and bake for 8 minutes. Turn the broiler on high and broil until the corn chips are toasted and the cheese has melted, approximately 1 - 2 minutes.