Brother Jimmy's Low Country BBQ Mac & Cheese

April 10, 2019
Brother Jimmy's Low Country BBQ Mac & Cheese

Author Notes: Brother Jimmy's Low Country BBQ Mac & Cheese will soon become your go-to recipe when hosting parties and events! Perfect for any occasion, this indulgent meal will be the talk of the town for gamedays, graduation parties and summer BBQs. If the recipe is a little too advanced, just remember that Brother Jimmy’s has extensive catering options so that you don’t have to go through the hassle of making this yourself!

Brother Jimmy's first opened its doors in New York City back in 1989 and nearly three decades later the brand has established itself as a New York staple. Originally inspired by slow-smokin' BBQ joints, Brother Jimmy's mission is to bring “southern fun, southern living and southern food” to the city that never sleeps – and the brand’s Low Country BBQ Mac & Cheese is helping to do just that!
Staff Member

Serves: 80 people
Prep time: 1 hrs 30 min
Cook time: 30 min


Beer Cheese

  • 1.5 gallons whole milk
  • 3 tablespoons dry mustard
  • 15 pounds Velveeta cheese
  • 3 cups chopped cooked onion with butter
  • 1.5 pitcher of Coors Light

Mac & Cheese

  • 20 pounds elbow macaroni pasta
  • 1 cup salt
  • 12 cups peeled Spanish onion
  • 2 pounds butter
  • 30 pounds Velveeta cheese
  • 10 teaspoons dry mustard
  • 6 cups bread crumbs
  • 10 pounds pulled pork
  • 20 ounces chopped green onion
In This Recipe


Beer Cheese

  1. Combine ingredients in a separate bowl to make the beer cheese mixture

Mac & Cheese

  1. NOODLES: a. in a large pot, boil 8 gallons of water with the salt (you should have twice the volume of water than noodles) b. add macaroni to boiling water. simmer and stir often. cook until al dente, about 7 minutes. DO NOT OVER COOK. c. strain and cool under running water.
  2. CHEESE SAUCE a. in a pan with 1 lb of butter, sweat onions until translucent. set aside. b. double boil milk, cheese, and mustard powder in a large pot. cook stirring often for about 45 mins-1 hour. c. add onions to the mixture and mix thoroughly. d. transfer to container to cool. e. when both the cheese sauce and macaroni are cold, combine, mixing thoroughly.
  3. TOPPING a. melt remaining pound of butter without browning and whisk in bread crumbs.
  4. ASSEMBLY a. put cooled macaroni and cheese mixture into 2 inch deep 1/2 hotel pans. b. firmly top bread crumb mixture. c. bake at 350 degrees F for 20-30 minutes.
  5. FINAL DISH a. in a mixing bowl, add mac & cheese, beer cheese, and half of the pork. b. mix and toss in an 8" skillet. c. top with remaining pork. d. top with chopped green onion.

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