Bbq Beef With Mac 'n Cheese Recipe

Prep

Gather ingredients. Finely dice onion and mince garlic. Measure sauces and spices.

Heat a large skillet over medium-high heat and add 1 tablespoon olive oil.

Add diced onion to the skillet and sauté 3–4 minutes until translucent and starting to brown.

Add minced garlic and cook 30 seconds until fragrant, stirring constantly to avoid burning.

Add the lean ground beef to the skillet. Break it up with a spatula and cook 6–8 minutes until browned and no pink remains.

Drain excess fat from the pan if necessary, leaving about 1 teaspoon to carry flavor.

Reduce heat to medium and stir in smoked paprika, ground cumin, salt, and black pepper. Cook 30 seconds to bloom the spices.

Stir in the Worcestershire sauce, apple cider vinegar, and 1/2 cup sugar-free BBQ sauce. Mix thoroughly and simmer gently 4–5 minutes until sauce thickens slightly and coats the beef.

Taste and adjust seasoning (add up to 1/2 teaspoon salt or more BBQ sauce if desired). Keep warm on very low heat while you finish the mac 'n cheese.

If using, sprinkle chopped parsley over the finished beef before serving.

Prep Pasta

Rinse the konjac/shirataki pasta thoroughly under running water for 1–2 minutes, then drain well. Pat dry with paper towels to remove excess moisture.

Bring a small pot of water to a gentle simmer and blanch the rinsed pasta for 1–2 minutes to improve texture. Drain thoroughly and set aside.

Make Cheese Sauce

In a medium saucepan over low heat, melt 1 tablespoon butter. Add cream cheese (3 oz) and stir until smooth, about 1–2 minutes.

Slowly whisk in 1/2 cup unsweetened almond milk and 2 tablespoons cream, keeping heat low to prevent separation.

Add garlic powder and Dijon mustard, whisking to combine.

Gradually add the shredded sharp cheddar (2 cups) a handful at a time, stirring constantly to melt and form a smooth sauce. Stir in grated Parmesan (1/4 cup) until incorporated.

Season the sauce with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Keep the sauce warm on the lowest heat and avoid boiling.

Fold the drained low-carb pasta into the cheese sauce, stirring gently to coat all strands. Cook together 1–2 minutes until pasta is heated through and sauce clings to it.

Taste and adjust seasoning. If sauce seems too thick, add 1–2 tablespoons almond milk and stir to loosen.

Sprinkle chopped chives over the mac 'n cheese if using, and remove from heat.

Portion low-carb mac 'n cheese onto plates and top with a generous scoop of the warm BBQ beef. Serve immediately.