Summer Wine Pairing Recipe: Barbecue Mac & Cheese with Röbller’s Gabrielle’s Blush
Gabrielle’s Blush with Barbecue Mac & Cheese, photo taken during the 2019 Berries & BarBQ Wine Trail. Photo credit: Hermann Wine Trail.
Röbller is proud to be a participant in the Hermann Wine Trail! On July 27 and 28, 2019, we welcomed guests for the Berries & BarBQ Wine Trail, bringing together perfect pairings of summer flavor and wine.
During the event, we showcased our Gabrielle’s Blush with our Barbecue Mac and Cheese. Below, try the recipe at home and enjoy with your own glass of Gabrielle’s Blush.
Buy your tickets now to attend the Holiday Fare Wine Trail, November 16 and 17, when we will share our Fall Spiced Coconut Rice Pudding, paired with our Semi-Sweet Vignoles.
RÖBLLER VINEYARD’S BARBECUE MAC & CHEESE
Start to finish: approx. 4.5 hours, but time varies
Servings: 4-6
3 cups macaroni noodles
2 tablespoons barbecue spice
1/2 stick butter
2 cups shredded whole-milk mozzarella
1/2 cup grated Parmesan
Sprinkle of barbecue spice
3 pounds ground pork
I/2 cup barbecue spice
1/4 cup dried minced onion
1/4 cup McCormick brand roasted garlic/red bell pepper seasoning
2 cups barbecue sauce (Sweet Baby Ray’s or KC Masterpiece Original or combination of both)
1 cup Gabrielle’s Blush wine
3 cups fresh or frozen blueberries
To make the macaroni:
Bring water to a boil.
Add noodles and 2 tablespoons of barbecue spice. Boil for 8-9 minutes.
Drain, and place into a deep roasting pan with butter. Top with pinch of barbecue mix, then let cool in the refrigerator.
After the combined ingredients have cooled, preferably overnight, break up noodles by hand. Fold in the cheeses. If you don’t plan on cooking the mac and cheese yet, refrigerate, and complete the baking process later.
If you want to continue cooking, preheat oven to 300 degrees. Pour barbecue topping, described below, over the noodle mixture, and bake uncovered for 40 minutes.
Let cool before serving.
To make the barbecue topping:
Smoke pork for 1.5 hours after rubbing it with 1/2 cup barbecue spice, dried minced onion and garlic/red bell pepper seasoning.
Once the meat is tender, pull it apart — this will occur during the smoking process.
After smoking is complete, combine the meat, wine and barbecue sauce in a mixing bowl. Puree with an immersion blender. Add the blueberries.
Transfer mixture to a pot. Bring to a boil, and simmer for 20 minutes uncovered.
Cover, and simmer for 15 minutes. Refrigerate until use.