Copycat: Famous Dave’s Macaroni and Cheese Recipe

Ingredients

• 1 pound jumbo Elbow Macaroni
• 2 tablespoons Butter + 1/4 cup 1/2 stick, divided
• 3 tablespoons Flour
• 2 cups Milk
• 3/4 cup Half-and-Half
• 1 tablespoon Dijon Mustard
• 2 teaspoons BBQ Sauce
• 1 teaspoon Salt
• 1/4 teaspoon freshly coarsely ground Black Pepper to taste
• 4 ounces aged White Cheddar Cheese shredded
• 1/4 cup freshly grated Parmesan Cheese
• 1 1/2 cups Sweet Corn Niblets
• 2 Jalapeños seeded and finely chopped
• 1 tablespoon chopped fresh Parsley
• 8 ounces Sharp Cheddar Cheese cubed
• 8 ounces Colby Cheese cubed
• 1/2 cup Cracker Crumbs
• 1/2 cup Panko Japanese-style Bread Crumbs
• 1/4 cup unseasoned Bread Crumbs

Instructions

• 1. Preheat oven to 350°F.
  2. Prepare pasta according to package directions. Drain. Set aside.
  3. Place 2 tablespoons butter in a large, heavy-bottom pot. Set over medium heat and melt butter.
  4. Add flour. Whisk until thoroughly combined to form a roux.
  5. Slowly whisk in milk.
  6. Slowly whisk in half-and-half.
  7. Add mustard, BBQ sauce, salt and pepper, to taste, and whisk well to combine fully.
  8. Bring sauce to a simmer. Allow to simmer, whisking constantly, 8 to 10 minutes to develop the flavors.
  9. A little at a time, add white Cheddar and Parmesan cheeses. Whisk well after every addition and allow to melt before adding next batch.
  10. Stir in the corn, jalapeños and parsley. Remove from heat.
  11. Stir in the macaroni.
  12. Add the cubed sharp Cheddar and Colby cheeses. Stir to combine.
  13. Spoon the macaroni and cheese mixture into a buttered 13-by-9-inch baking dish.
  14. Place remaining one-quarter cup of butter in a small sauce pan. Melt over medium heat.
  15. In a medium bowl, combine cracker, panko and unseasoned bread crumbs.
  16. Add melted butter and stir to combine.
  17. Sprinkle the crumb mixture over the macaroni and cheese.
  18. Place in preheated oven. Bake until bubbly and browned on top, about 40 minutes.
  19. Serve hot.