Soul Bowl Recipe

Cook pasta

Bring a large pot of salted water to a boil. Add 3 cups elbow macaroni and cook until just shy of al dente (about 8 minutes). Reserve 1/2 cup pasta water, then drain and set aside.

Make roux

In the same pot over medium heat, melt 2 tbs unsalted butter. Whisk in 2 tbs flour and cook for 1 minute, stirring, to remove the raw flour taste.

Make cheese sauce

Slowly whisk in 2 cups whole milk and 1 cup heavy cream until smooth. Cook, stirring frequently, until the mixture thickens slightly (3–5 minutes). Lower heat and whisk in 2 oz softened cream cheese until smooth. Stir in 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp smoked paprika, 1 tsp ground black pepper and 1 tsp kosher salt.

Add cheeses and adjust consistency

Remove sauce from heat. Stir in 2 cups shredded pepper jack and 1 cup shredded sharp cheddar in batches until melted and smooth. If sauce is too thick, add reserved pasta water, 1–2 tbs at a time, to reach a creamy consistency.

Combine pasta and sauce

Fold the cooked macaroni into the cheese sauce until evenly coated. Transfer to an oven-safe dish if you plan to broil the topping, or keep in the pot for stovetop serving. Sprinkle 1/2 cup extra shredded pepper jack over the top if desired.

Crispy breadcrumb topping (optional)

If using, heat 1 tbs olive oil in a small skillet over medium heat. Add 1 cup panko breadcrumbs and toast, stirring, until golden (2–3 minutes). Scatter toasted breadcrumbs over the mac & cheese before broiling.

Finish under broiler (optional)

Place the oven-safe dish under a hot broiler for 1–2 minutes to brown the top—watch closely to avoid burning. Remove and set aside.

Combine 1 cup ketchup, 1 tbs apple cider vinegar, 2 tbs packed brown sugar, 1 tsp molasses, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp hot sauce (optional), 1/2 tsp salt and 1/2 tsp black pepper in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring occasionally.

Simmer uncovered for 8–10 minutes to meld flavors and thicken slightly. Taste and adjust sweetness, acidity, or heat as needed. Remove from heat and keep warm.

Warm pre-cooked proteins

If using pre-cooked smoked proteins (chopped brisket, burnt ends, pulled pork, or smoked sausage), warm them gently so they stay moist: for oven—spread on a baking sheet, cover loosely with foil and heat in a 300°F (150°C) oven for 15–20 minutes; for stovetop—warm in a skillet over low heat with 1–2 tbs of water or reserved BBQ sauce for 5–8 minutes, stirring occasionally. For sliced sausage, sear in a hot skillet 1–2 minutes per side for color.

Toss with sauce

Toss the warmed protein with 2–4 tbs of the house BBQ sauce (adjust to taste) so it is evenly coated and sauced.

Portion: divide the pepper jack mac & cheese into four generous bowls (approximately 1.25 cups mac & cheese per serving for 4 servings).

Top each bowl with about 12 oz (total available protein divided by number of bowls) of the chosen warmed, sauced protein. If serving individual portions from a single 12 oz protein package, use ~3 oz protein per bowl (adjust quantities if preparing full portions).

Drizzle additional house BBQ sauce over the protein to taste (about 1 tbs per bowl), sprinkle 2 tbs chopped fresh parsley across bowls, add pickled jalapeños if desired, and finish with the extra 1/2 cup shredded pepper jack for melty cheesiness.

Serve immediately while hot.