Bbq Beef With Mac & Cheese Recipe

Season beef

Pat beef pieces dry with paper towels. In a small bowl combine kosher salt, black pepper, smoked paprika, garlic powder and onion powder. Rub the spice mixture evenly over the beef pieces.

Sear beef

Heat a large heavy-bottomed skillet or Dutch oven over medium-high heat and add 2 tablespoons olive oil. When oil is shimmering, sear beef pieces in batches 2–3 minutes per side until well browned. Transfer seared beef to a plate and set aside.

Cook aromatics

Reduce heat to medium, add the sliced onion to the same pot and cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Build sauce

Stir in tomato paste and cook 1 minute. Add beef broth, Worcestershire sauce, apple cider vinegar, brown sugar and red pepper flakes (if using). Scrape browned bits from the bottom of the pan with a wooden spoon to deglaze.

Braise

Return seared beef and any accumulated juices to the pot. Bring to a simmer, cover, reduce heat to low and braise gently for 1.5–2 hours until beef is fork-tender (or transfer to a 300°F/150°C oven for the same time). Check once at 45–60 minutes and add a splash of water or broth if liquid looks low.

Shred and finish

When beef is tender, remove beef pieces and shred with two forks. Skim excess fat from the cooking liquid if needed, then stir in 3 tablespoons BBQ sauce and adjust seasoning with additional salt, pepper or apple cider vinegar to taste. Return shredded beef to the sauce and keep warm on very low heat while you prepare the mac & cheese.

Cook pasta

Bring a large pot of salted water to a rolling boil. Add the pasta and cook until just al dente according to package directions (usually 7–8 minutes). Reserve 1/2 cup pasta cooking water, then drain and set aside.

Make roux

In a medium saucepan over medium heat melt 3 tablespoons butter. Add the flour and whisk continuously for 1–2 minutes to cook the raw flour taste and form a blond roux.

Add milk and seasonings

Gradually whisk in the milk until smooth. Add dry mustard, salt and black pepper. Continue to cook, whisking occasionally, until sauce thickens and begins to bubble gently, about 4–6 minutes.

Melt cheese

Lower heat to low and stir in the grated sharp cheddar, the mild cheddar/Monterey Jack and the cream cheese (if using). Stir until cheeses are fully melted and sauce is smooth. If sauce is too thick, whisk in reserved pasta water a tablespoon at a time until desired consistency is reached.

Combine pasta and sauce

Add drained pasta to the cheese sauce and stir until every piece is coated. Taste and adjust salt/pepper as needed.

Optional bake/crust

If you prefer a crispy top: preheat oven to 375°F (190°C). Transfer macaroni and cheese to an ovenproof dish. In a small bowl toss panko breadcrumbs with 1 teaspoon olive oil or melted butter and sprinkle evenly over top. Bake uncovered for 12–15 minutes until bubbly and golden on top. Otherwise serve straight from the saucepan.

Plate a generous portion of mac & cheese, top with a hearty scoop of the shredded BBQ beef and spoon a little extra BBQ sauce over the beef if desired.

Garnish with chopped fresh parsley and serve immediately. Leftovers: keep beef and mac & cheese stored separately in airtight containers in the refrigerator for up to 3 days.