BBQ Burnt Ends Mac and Cheese

• 8 oz elbow macaroni
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 3 cups whole milk
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 lb BBQ burnt ends, chopped
• 1/2 cup BBQ sauce
• Salt and pepper to taste
• Fresh parsley for garnish

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook macaroni according to package instructions; drain and set aside.
3. 3 In a saucepan, melt butter over medium heat. Add flour to make a roux, stirring constantly for 2 minutes.
4. 4 Gradually whisk in milk, smoked paprika, and cayenne pepper. Bring to a simmer and cook until thickened.
5. 5 Remove from heat and stir in cheeses until melted and smooth.
6. 6 Combine macaroni and cheese sauce in a large bowl. Stir in half of the BBQ burnt ends and 1/4 cup BBQ sauce.
7. 7 Transfer mixture to a greased baking dish. Top with remaining burnt ends and drizzle with additional BBQ sauce.
8. 8 Bake for 25-30 minutes or until bubbly and golden.
9. 9 Garnish with fresh parsley before serving.

Equipment

• Large pot
• Saucepan
• Whisk
• Baking dish

Variations

• Add crumbled bacon for extra richness.
• Substitute pulled pork for a pulled pork mac and cheese.

Substitutions

• Use milk alternatives for a dairy-free version.
• Swap in your favorite cheese blend.

Pairings

• Cornbread
• Coleslaw

Nutrition

Tips

• For extra smoky flavor, add a dash of liquid smoke to the cheese sauce.
• Use store-bought BBQ burnt ends to save time or make your own ahead of time.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a microwave or oven until hot.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven until bubbly.

Serving Suggestions

• Serve with a crisp green salad.
• Pair with garlic bread for a hearty meal.

FAQ