Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods& Barbecue SuperSite.
This recipe and others can be found in the following article:
A Tale of Two Barbecue Restaurants
By Rick Browne, PH.B.
1 can cream of onion soup
2 cups water or chicken stock
1 1/2 cups shredded Cheddar cheese
1/2 cup Huntsman cheese, crumbled
3 cups cooked elbow macaroni
4 tablespoons buttered bread crumbs
2 tablespoons sweet yellow onion, chopped
1 tablespoon pimiento, finely chopped
1 tablespoon chives, finely chopped
1 teaspoon butter, melted
Preheat an oven or BBQ to 350 degrees F.
Combine the soup, water, Cheddar cheese, and macaroni in a 1 1/2-quart casserole dish.
Stir in the pimiento, sweet onion and chives and bake at 350 degrees for 30 minutes or until the dish is hot.
Take 4 tablespoons of bread crumbs and sauté them in 1 teaspoon of butter until all the butter is absorbed, and then set crumbs aside.
Top the macaroni mix with the crumbled Huntsman cheese and bread crumbs and bake 5 more minutes or until the cheese melts.
TIP: Huntsman cheese is an English cheese available in most cheese shops and in the cheese sections of major grocery stores. It is comprised of layers of Stilton (blue) cheese between layers of Double Gloucester cheese.