BBQ MAC & CHEESE WITH CHIHUAHUA® CHEESE

TO MAKE THE CHEESE SAUCE

3 Tbsp. unsalted butter

2 Tbsp. minced shallot

2 tsp. minced garlic

1 dried bay leaf

3 Tbsp. white wine

1/4 tsp. smoked paprika

1/4 tsp. ground mustard powder

1 pinch of nutmeg

15 oz. Supremo® Mexican Style Crema from V&V SUPREMO®

8 oz. Shredded Chihuahua® Quesadilla Cheese from V&V SUPREMO®

3 1/2 oz. Grated Sierra® Cotija Cheese from V&V SUPREMO®

1/4 tsp. ground White pepper

9 oz. cooked campanelle pasta, 3 oz. per serving

2 Tbsp. barbeque sauce

3 1/2 oz. burnt ends (or smoked meat of your choice), medium dice

2 Tbsp. chopped dill pickles

TO MAKE THE CHEESE SAUCE: Melt butter in a medium saucepan. Add the shallot, garlic, and bay leaf to pan. Sweat aromatics until translucent. Increase heat to medium and deglaze with the white wine.
Stir in smoked paprika, ground mustard, and nutmeg. Remove from heat.
Combine sour cream, Shredded Chihuahua® Brand Quesadilla Cheese from V&V SUPREMO®, Cotija, and white pepper in a large bowl. Stir well.
Add the cheese mixture to the saucepan. Whisk over medium heat for about 5 minutes, or until the cheese is fully melted and the sauce is smooth. Remove bay leaf.
Combine barbeque sauce and diced meat in a medium sauté pan. Warm over medium heat for 2 minutes, or until hot.
TO MAKE 1 ORDER: Toss 3 oz. of pasta with 8 oz. of sauce. Fold in half of the meat. Pour pasta and cheese into a shallow baking dish. Top with remaining meat. Sprinkle diced pickles on top.