Dinosaur Bar-B-Que Mac & Cheese!
1/2 cup vegetable oil
1 1/2 cups onions, diced
3/4 cup green pepper, diced
1 teaspoon chopped garlic
4 ounces flour
3 cups water
3 cups half-and-half
14 ounces sharp cheddar cheese, shredded
5 ounces Colby cheese, shredded
10 ounces American cheese, shredded
4 ounces pecorino Romano cheese, shredded
1 teaspoon kosher salt
2 teaspoons lemon pepper
1 teaspoon sugar
2 teaspoons yellow mustard, French's
2 teaspoons white vinegar
1 1/2 teaspoons Tabasco sauce
1 1/2 lb s elbow macaroni
8 ounces shredded cheddar cheese
2 tablespoons pecorino Romano cheese
Pre-heat oven to #75 degrees. Cook pasta til al-dente. In a skillet saute half of the onions and half of the peppers til soft. Toss in garlic and cook for a minute. Add ground beef, cook until it looses its pink, season with 1 1/2 tsp of both salt and pepper. Mix in Mutha Sauce and set aside.
In a sauce pan, melt butter, fry up the remaining onion and pepper till soft. Add in flour and whisk til thoroughly blended. Add in the milk slowly, whisking as it is added. When the mixture bubbles and thickens slightly remove from heat. Stir in 2 cups Cheddar, the parmesan, mustard, and remaining salt and pepper. Add Tabasco if desired. Stir until cheese is melted and then fold into the drained pasta.
Grease a 9×13 pan, spread the beef mixture on the bottom. Spread the mac and cheese on top. Top with remaining cheese. Bake for 30-45 mins.