Howling Wolf Original BBQ Sauce
Rev up with this Mac & Cheese! It’s super-charged.
Easy to make. Tough to beat.
Serves 81 pound elbow macaroni
1 pound ground chuck
1 large onion, chopped
3 ribs celery chopped
3 large carrots peeled and sliced into coins
Salt and freshly ground pepper to taste
1 32-ounce can crushed tomatoes
1 cup Howling Wolf Original BBQ Sauce
4 cups shredded cheddar cheese, divided
Add elbow macaroni to boiling water and cook until barely done. Drain.
Brown ground chuck. Drain off fat. Add onion and celery and cook until onion is translucent. Season with salt and pepper. Stir in diced tomatoes with juice, Howling Wolf Original, and 2 cups of the cheddar cheese. Put into a casserole, topping with the remaining 2 cups of cheddar cheese.
Bake at 3750 for 30 minutes or until the cheese is bubbling.