Dinosaur BBQ Macaroni And Cheese Recipe: Famous Smoked Cheddar Blend

This smoked cheddar macaroni and cheese delivers the signature Dinosaur BBQ flavor you crave. The blend of cheeses creates a creamy, rich sauce that coats every elbow perfectly.

I’ve refined this recipe to capture that smoky depth without a smoker—just quality cheese, a foolproof technique, and a touch of BBQ tradition. Ready in under an hour.

Ingredients for Dinosaur Bbq Macaroni and Cheese

Quality cheeses and a few pantry staples create that signature smoky, creamy depth you expect from the famous spot.

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The cheeses are non-negotiable for authentic flavor. Sharp cheddar from Cabot or Tillamook delivers the right melt and tang, while smoked cheddar (look for Sargento or Boar’s Head at the deli counter) provides that BBQ pit essence. Always grate from blocks—pre-shredded contains cellulose that prevents smooth melting. For the pepper jack, Pepper Jack from Wisconsin adds the perfect mild heat without overwhelming the blend.

No smoked cheddar? Add 1/4 tsp liquid smoke to regular cheddar (use sparingly—it’s potent). Half-and-half can replace heavy cream in a pinch, though the sauce won’t be as luscious. Whole wheat pasta works but may soak up more sauce. For extra smokiness, swap the paprika for chipotle powder. The Worcestershire can be omitted, but it adds a subtle umami depth worth keeping.

Mac and cheese is best served immediately, but leftovers keep 3-4 days refrigerated in an airtight container. Reheat gently with a splash of milk to restore creaminess. For make-ahead, assemble without baking, refrigerate up to 24 hours, then bake as directed. Freezes well for up to 3 months (thaw overnight before reheating).

Step-by-Step Instructions for Dinosaur BBQ Macaroni and Cheese

Master the technique behind this restaurant-famous dish with precise timing and temperature control.

Step 1: Cook Pasta to Al Dente Perfection

Bring a large pot of salted water to a rolling boil. Add the 1 lb Elbow Macaroni and cook for 1 minute less than package instructions—you want it slightly underdone since it will finish in the sauce. Stir occasionally to prevent sticking.

The pasta should be firm to the bite when drained. Immediately drain in a colander and rinse briefly with cool water to stop the cooking process. Set aside while you prepare the cheese sauce—this prevents overcooking and mushiness in the final dish.

Step 2: Create a Smooth Roux Base

In a large pot or Dutch oven, melt the 0.5 cup Unsalted Butter over medium heat until it foams but doesn’t brown. Whisk in the 0.33 cup All-Purpose Flour and continue whisking constantly for 2-3 minutes until the mixture turns a light golden color and smells slightly nutty.

This roux is the foundation of your sauce—cooking it properly removes the raw flour taste and ensures a smooth, lump-free consistency. The mixture should bubble gently but not darken. If it browns too quickly, reduce the heat slightly.

Step 3: Build the Creamy Cheese Sauce

Gradually whisk in the 2 cups Whole Milk and 1 cup Heavy Cream, pouring in a thin stream to prevent lumps. Increase heat to medium-high and bring to a gentle simmer, whisking constantly until the sauce thickens enough to coat the back of a spoon—about 5-7 minutes.

Reduce heat to low and stir in the 1 tbsp Dijon Mustard, 1 tsp Worcestershire Sauce, 1 tsp Garlic Powder, 1 tsp Onion Powder, 0.5 tsp Smoked Paprika, 1.5 tsp Kosher Salt, and 0.5 tsp Freshly Ground Black Pepper. Simmer for 1 minute to meld the flavors.

Step 4: Incorporate the Cheese Blend

Working in batches, add the 8 oz Sharp Cheddar Cheese, 8 oz Smoked Cheddar Cheese, and 4 oz Pepper Jack Cheese, whisking constantly until each addition is fully melted before adding more. This gradual process prevents the sauce from breaking or becoming grainy.

After all the cheese is incorporated, taste and adjust seasoning if needed. The sauce should be smooth, velvety, and have a subtle smokiness from the cheddar and paprika. If it’s too thick, whisk in a splash of warm milk to reach your desired consistency.

Step 5: Combine and Finish

Add the cooked elbow macaroni to the cheese sauce and fold gently with a silicone spatula until every piece is evenly coated. The pasta will absorb some of the sauce as it sits, so if it seems dry, add a small amount of warm milk to loosen it.

Let the dish rest for 5 minutes off the heat to allow the flavors to fully meld. The macaroni should be creamy with a slight tug when bitten, and the sauce should cling beautifully to each piece. Serve immediately for the best texture.

Regional Styles of These Flavors

Upstate New York Style

The original Dinosaur BBQ in Syracuse uses a three-cheese blend with local sharp cheddar from Finger Lakes Creamery. Their version includes a touch of hot sauce in the sauce for that signature Upstate kick. I always add 1 tsp Frank’s RedHot to my batch. 🔥

Harlem Location Twist

The New York City outpost amps up the smokiness with chipotle powder instead of regular smoked paprika. They also fold in crumbled bacon at the end for texture. I recommend Niman Ranch applewood-smoked bacon from my local butcher.

Rochester Adaptation

This version incorporates beer cheese sauce using a local Genesee Cream Ale reduction. The beer adds malty depth that pairs perfectly with the smoked cheddar. Simmer ½ cup ale until reduced by half before adding to the roux.

Buffalo Influence

Western NY brings the heat with Buffalo-style mac and cheese. After baking, top with crushed tortilla chips and drizzle with melted blue cheese dressing. I use Marzetti’s brand for that authentic Buffalo wing flavor. 🌶️

Southern Tier Version

Near Binghamton, they add caramelized onions and roasted garlic to the cheese sauce. Sauté 1 large onion and 4 garlic cloves until deep golden brown before mixing into the roux. The sweetness balances the smokiness beautifully.