Gun Barrel Mac and Cheese

Name: Gun Barrel Mac and Cheese
Prep time: 15 min
Cook time: 30 min
Ingredients: 1 pound ziti or penne pasta; 2 cups cream; 2 tablespoons butter; 1 teaspoon salt; ¼ teaspoon ground cayenne; 1 oz blue cheese (crumbled); 2 oz Gruyere (shredded); 2 oz white Irish cheddar (such as Dubliner, shredded); 2 teaspoons grainy mustard such as Grey Poupon; ½ cup grated Parmesan; 1 cup crumbled garlic-parmesan croutons

Who Invented Macaroni & Cheese?

Macaroni and Cheese has been around a long time. According to food historian Max Miller, In the mid-1800’s macaroni referred to any kind of pasta. Elbow shaped macaroni was invented in 1872 but might not have been readily available in 1883. Kraft processed was cheese invented 1916 and sold to the front lines in France. During the Great Depression, Grant Leslie in MO, sold pasta with a rubber band with a packet of Kraft cheese around it and in 1937 kraft dinner was invented.

Why Is It Called Gun Barrel Mac & Cheese?

This cowboy inspired macaroni and cheese recipe from The Unofficial Yellowstone Cookbook is famous for its cylindrical shape and ability to pack a real wallop. Use cheese that you shred yourself, otherwise the sauce will be grainy.

penne pasta macaroni and cheese on le creuset ramekin

Prep Time: 15

Cook Time: 30

Gun Barrel Mac and Cheese

This cowboy inspired macaroni and cheese recipe from The Unofficial Yellowstone Cookbook is famous for its cylindrical shape and ability to pack a real wallop.

Ingredients

1 pound ziti or penne pasta
2 cups cream
2 tablespoons butter
1 teaspoon salt
¼ teaspoon ground cayenne
1 oz blue cheese crumbled
2 oz Gruyere shredded
2 oz white Irish cheddar such as Dubliner, shredded
2 teaspoons grainy mustard such as Grey Poupon
½ cup grated Parmesan
1 cup crumbled garlic-parmesan croutons

Instructions

Cook the pasta in salted water until it’s al dente. Drain but do not rinse and set aside.
Heat the cream over medium low until it just starts to simmer. Stir in the butter, salt and cayenne. When the butter is melted start to gradually stir in the cheeses, stirring continuously until all are melted.
Preheat the oven to 350 degrees F.
Stir in pasta to coat. Divide the mixture between 4 to 6 ramekins. Sprinkle generously with parmesan cheese and crushed croutons. Bake for 15 to 20 minutes or until browned.