Dinosaur BBQ Mac N Cheese Recipe: Smoky Three-Cheese Fusion

This smoky three-cheese fusion brings competition-level flavor to your table. I developed this recipe after judging too many BBQ contests where mac and cheese was an afterthought.

The secret is blending sharp cheddar, pepper jack, and smoked gouda with a touch of Dinosaur BBQ sauce for depth. It delivers creamy texture with a bold finish that stands up to any main dish.

Ingredients for Dinosaur Bbq Mac N Cheese

Short list. Big, smoky, cheesy flavor. Better than takeout.

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The cheeses make this dish. Sharp cheddar from a block—pre-shredded has anti-caking agents that mess with the melt. Pepper jack adds a subtle kick, and smoked gouda brings that deep, campfire vibe. I grab mine from Whole Foods or Trader Joe’s (their gouda is a steal). Dinosaur sauce is non-negotiable here—original flavor gives the right balance of sweet and smoky.

No smoked gouda? Regular gouda plus a dash of liquid smoke works in a pinch. Swap pepper jack for Monterey Jack if you want it milder. The milk can be 2% in a bind, but whole is ideal for creaminess. Fresh pasta? Cook it 2 minutes less than package says—it’ll finish in the sauce. And yes, you can use gluten-free flour, but whisk it well to avoid lumps.

This keeps 3-4 days in the fridge—reheat with a splash of milk to loosen. Freezes for 2 months (thaw overnight). Pro tip: undercook the pasta slightly if you plan to bake it later (worth the extra minute).

Instructions

Here’s the method for that perfect balance of creamy, smoky, and cheesy in every bite.

Step 1: Cook the Elbow Macaroni

Bring a large pot of salted water to a rolling boil. Add the 12 oz Elbow Macaroni and cook according to package instructions until just al dente—about 1 minute less than directed. You want it slightly firm because it’ll finish cooking in the sauce.

Drain the pasta in a colander and rinse briefly with cool water to stop the cooking process. This prevents it from turning mushy when you add it to the cheese sauce. Give it a quick shake to remove excess water, but don’t worry about drying it completely—some moisture helps the sauce cling.

Step 2: Make the Roux and Cheese Sauce

In a large pot or Dutch oven, melt the 4 tbsp Unsalted Butter over medium heat until it starts to foam. Add the 4 tbsp All-Purpose Flour and whisk constantly for 1-2 minutes until the mixture turns a light golden color and smells nutty. This is your roux—the base for the creamy sauce.

Gradually pour in the 2 cups Whole Milk and 0.5 cup Heavy Cream, whisking continuously to avoid lumps. Bring the mixture to a gentle simmer, then stir in the 1 tsp Garlic Powder, 1 tsp Onion Powder, 0.5 tsp Dry Mustard, 0.5 tsp Salt, and 0.25 tsp Black Pepper. Let it thicken for 3-4 minutes until it coats the back of a spoon.

Step 3: Add the Cheeses and BBQ Sauce

Reduce the heat to low and add the shredded cheeses one at a time: 2 cups Sharp Cheddar Cheese, 1 cup Pepper Jack Cheese, and 1 cup Smoked Gouda Cheese. Stir after each addition until fully melted and smooth. The sauce should be thick and velvety.

Once the cheeses are fully incorporated, stir in the 0.5 cup Dinosaur BBQ Sauce. This adds a smoky, tangy depth to the dish. Taste and adjust seasoning if needed—you might want a pinch more salt depending on the sharpness of your cheeses.

Step 4: Combine and Serve

Add the cooked Elbow Macaroni to the cheese sauce and stir until every piece is coated evenly. If the sauce seems too thick, add a splash of warm milk to loosen it up. Let it sit for 2-3 minutes off the heat so the pasta absorbs some of the sauce.

Serve immediately while hot and creamy. The combination of smoky BBQ, spicy Pepper Jack, and rich Smoked Gouda makes this mac and cheese anything but ordinary. Garnish with extra black pepper or a drizzle of BBQ sauce if you’re feeling fancy.

Best Sauces and Condiments for This Dish

BBQ Sauce Drizzle

An extra 2 tbsp Dinosaur BBQ Sauce drizzled on top right before serving adds a glossy finish and intensifies that signature smoky-sweet flavor. I use the original sauce for its balanced tang, but their spicy version kicks it up a notch. 🔥

Hot Sauce Kick

For heat lovers, Frank’s RedHot or Sriracha cuts through the richness beautifully. Start with 1 tsp per serving, then adjust. The vinegar in hot sauce also brightens the creamy cheese base.

Fresh Herb Garnish

Chopped cilantro or green onions add freshness to balance the dish. I forage wild chives sometimes for a subtle oniony bite. Sprinkle 1 tbsp per bowl just before serving.

Crunchy Toppings

Crushed Ritz crackers or panko breadcrumbs toasted with 1 tbsp melted butter give wonderful texture contrast. Toast for 3-4 minutes at 375°F until golden.

Pickled Vegetables

Quick-pickled jalapeños or red onions add acidity that cuts through the creaminess. I keep a jar of pickled jalapeños in my fridge for just this purpose. Add 1 tbsp per serving.