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I did it: Cloned BBQ Review’s Famous Mac & Cheese



Here is my humble attempt to clone Bill Thomas’ really awesomely good and famous Mac & Cheese. As you know, Bill sent me his recipe but it made 120 #!!!  So that’s a bit more than any home cook needs. Denise and others on my site asked me to work on this scaling it down for the home cook. Here’s what I came up with and it tasted yummy. There were no leftovers – everyone from the adults to my 2-1/2 year old granddaughter, Emerson, licked their bowls clean!

If you try this, let me know if it tastes close to Bill’s. I did follow what he used for ingredients, along with following the technique Bill used.  That’s as good as I can promise!

One more thing – if you want it “cheesier” feel free to add more Velveeta or cheddar (I used sharp cheddar and regular, not low fat, Velveeta).

This recipe doubles or triples easily.


1//2 pound elbow macaroni – 2 cups dry

1 stick butter – 4 oz.

1/4 cup onion, diced fine

1/4 cup flour

4 oz. Velveeta cheese, cubed

4-6 oz shredded cheddar, divided (I used a heaping cup, probably more like 6 oz)

2 cups milk, warmed


Boil macaroni in salted water and set aside while making sauce.

Melt butter and stir in onion.  Cook until onion is translucent but not brown.  Add flour, salt and pepper and whisk until flour is light brown. Stir in  milk and whisk until thicker and bubbly.

Remove from heat and stir in Velveeta and a little more than half the cheddar. Stir until blended.

Stir in macaroni. The sauce will still be very creamy.

Sprinkle with rest of cheddar.

Note: Now Bill Thomas just told me he bakes his since he made it in huge quantities. So you can do that, as well. Make sure you cover the pan if you decide to bake it. I like it straight from the pot but if you want to make it ahead like Bill did then baking it to rewarm is an option.

Tip from Rita: the longer it sits, the thicker the dish gets, since the macaroni is a carb that soaks up the sauce.


Permanent link to this article: http://abouteating.com/i-did-it-cloned-bbq-reviews-famous-mac-cheese/


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  1. Susan Steinau

    Thanks for getting this recipe! Can’t wait to make it!

    1. Rita Heikenfeld

      I’m making another batch today!

  2. Roger Z

    I’m trying to find the recipe you mentioned on Thursday, 2/5 , on the Son Rise Morning Show. I believe it was referred to as “French Beef Oven Stew.

    Thanks for your help.

    1. Rita Heikenfeld

      Hi, Roger,
      I reposted it again this morning. It is a delicious stew any time of year.

  3. Roger Z

    I’m trying to find the recipe you mentioned on the SonRise Morning Show on Thursday, 2/5. I believe it was called “French Beef Oven Stew”.

    Thanks for your help.

    1. Rita Heikenfeld

      It’s posted on the site, Roger.

  4. Roger Z

    I apologize if this message is repetitive but I am not getting confirmation that is has been sent.

    I am trying to find a recipe that was mentioned on the Son Rise Morning Show on Thursday, 2/5. I believe it is called “French Beef Oven Stew”.

    Thanks for your help.

    1. Rita Heikenfeld

      Hi, Roger,
      Sorry you’re having trouble. It’s under Mary Helen’s No Peek Classic French Beef Stew- and also on The Catholic Beat website, as well. It’s a winner! Let me know how you like it.

      1. Rita Heikenfeld

        One more thing, Roger – it’s under “Most Requested Recipes”.

  5. sharon

    Thank you for translating this recipe for home usage!

    At times, when we ordered the mac and cheese from BBQ Revue, we’d oven bake for 45 minutes. Do you think the same applies here when you do this as a make ahead?

    Thanks so much!


    1. Rita Heikenfeld

      Hi, Sharon,
      Bill just emailed me and told me this: “Bake in a 350 degree oven covered for 45 min. if it is stone cold. The way you did it you should have baked it 20 to 30 minutes.” Those baking instructions were not on the original recipe he gave me, so I’ll leave it up to my readers whether or not they want to bake it. As for me, my family loved it straight from the stovetop!

  6. Michelle

    I know I’m on the late side, and I TRULY appreciate the BBQ Revue Macaroni recipe. Would it be possible to see if Bill Thomas would share his BBQ Sauce recipe? I’m sadly desperate for it. THE best sauce I’ve ever had. I dream about it. Seriously. I would be the most grateful person in the land.

    1. Rita Heikenfeld

      Hi, Michelle,
      You’ll never believe this but I GOT IT! Yes, I really did and from Bill Thomas himself. Thank goodness we go back a long way, he and I…..anyway, as with the mac & cheese recipe, the sauce (and rub) is in a HUGE quantity – and I mean gallons & gallons, so I have to work it out for the home cook. But if you want the recipe now and can figure it out yourself, I can share it with you. Bill also shared some photos of his new kitchen in a renovated train car – I’ll share those later and you won’t believe the transformation. Bill is one of those rare, special, very sharing folks.

      1. Eric

        I would be very appreciative if you could share the un-scaled recipe with me for the sauce. This was my favorite bbq sauce ever! Not too sweet and complemented the ribs very well. Along with the mac & cheese (and ribs of course), the sauce made BBQ Revue the best in town! So sad it’s gone, but also very happy that Bill shared my fav mac & cheese recipe and you took the the time to scale it and post it here. Thank you!

        1. Rita Heikenfeld

          Hi, Eric,
          OK I’ll be posting it today!

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