Mega Mac Recipe

Cook the pasta

Bring 2 liters (about 8 cups) of water to a rolling boil in a large pot. Add 1 tablespoon salt. Add 3 cups elbow macaroni and cook until just shy of al dente (about 7–8 minutes, check package). Reserve 1/2 cup pasta cooking water, then drain the pasta and set aside.

Make the roux

In the same pot over medium heat, melt 3 tablespoons unsalted butter. Add 3 tablespoons all-purpose flour and whisk continuously for 1–2 minutes until the mixture bubbles and the raw flour smell is gone (do not brown).

Add dairy

Slowly whisk in 2 cups whole milk and 1 cup heavy cream, stirring constantly to prevent lumps. Bring the sauce to a gentle simmer for 3–4 minutes until it thickens slightly.

Finish the cheese sauce

Reduce heat to low. Add 2 ounces softened cream cheese and whisk until smooth. Stir in 2 cups shredded sharp cheddar and 1 cup white cheddar a handful at a time, allowing each addition to melt before adding more. Add 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon salt, 1 teaspoon black pepper and 1 teaspoon smoked paprika. Taste and adjust seasoning. If sauce is too thick, thin with up to the reserved 1/2 cup pasta water, 1 tablespoon at a time, until desired consistency is reached.

Combine pasta and sauce

Fold the drained pasta into the cheese sauce until fully coated and creamy. Keep over very low heat while you prepare the protein and toppings; stir occasionally to prevent sticking.

Prepare chosen protein

Choose one protein option: pulled smoked brisket, grilled diced chicken, pulled pork, or plant-based crumbles (about 2 cups). If using pre-cooked meat, warm it gently in a skillet over medium heat with 1 tablespoon olive oil and optional seasoning: 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir for 3–5 minutes until heated through and slightly caramelized. If using grilled chicken, ensure it reaches safe temperature and is diced. If protein is very saucy, drain excess liquid before combining.

Incorporate protein

Fold the warmed protein into the mac & cheese base (or portion the mac & cheese into serving bowls and top with protein). Combine thoroughly so protein is evenly distributed.

Assemble and top

Spoon the mac & cheese with protein into serving dishes. Scatter 1 cup extra shredded cheddar evenly over the top of each pan or bowl. Add pickled jalapeño slices to taste (approximately 1 cup total across servings).

Optional broil for finish

For a browned top, place servings on a baking sheet and broil on high for 2–3 minutes until cheese is bubbly and golden—watch closely to avoid burning.

Finish with BBQ and crunch

Drizzle 3 tablespoons BBQ sauce over the top (adjust to taste). Sprinkle 1 cup crispy fried onions and 2 tablespoons finely chopped fresh chives over each portion for texture and freshness.

Serve

Serve immediately while hot. Provide extra BBQ sauce and pickled jalapeños at the table for guests who want more heat or tang.