Pit Master Mac Daddy Mac & Cheese Recipe
Make Pit Master Mac Daddy Mac & Cheese Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Macaroni & Cheese Base
Pit-Smoked BBQ Beef (optional but recommended)
Crunchy Pit Topping
Finishing & Garnish
Method
Macaroni & Cheese Base
- 1
Cook pasta
Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add 1 lb elbow macaroni and cook until just al dente (about 1 minute less than package directions). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.
- 2
Make a roux
In a large heavy-bottomed saucepan or Dutch oven over medium heat, melt 6 tablespoons unsalted butter. Add 6 tablespoons all-purpose flour and whisk continually for 2–3 minutes until the raw flour taste cooks out and the roux turns a pale golden color.
- 3
Build the sauce
Slowly whisk in 3 cups whole milk and 1 cup heavy cream, a little at a time, until smooth. Increase heat to medium-high and bring to a gentle simmer, whisking constantly so the mixture thickens slightly (about 4–6 minutes).
- 4
Season the sauce
Stir in 1 teaspoon smoked paprika, 1 teaspoon ground mustard, 1/4 teaspoon cayenne pepper, 1 teaspoon freshly ground black pepper, and 1 teaspoon Worcestershire sauce. Taste and adjust seasoning if needed.
- 5
Add cheeses
Reduce heat to low. Add the shredded cheeses in three additions: 2 cups white cheddar, 2 cups sharp yellow cheddar, and 1 cup Gruyère. Stir each addition until fully melted and the sauce is smooth. If the sauce is too thick, whisk in up to 1/2 cup reserved pasta water (or more, 1 tablespoon at a time) until you reach a creamy, pourable consistency.
- 6
Combine pasta and sauce
Fold the drained macaroni into the cheese sauce until evenly coated. Stir in 1 tablespoon hot sauce. If using smoked brisket (see next section), fold in the chopped brisket and 1/2 cup BBQ sauce now. Taste and adjust seasoning with salt and pepper.
Pit-Smoked BBQ Beef (optional but recommended)
- 7
Prepare smoked beef
If you have pre-smoked brisket, warm and chop or shred 1 lb brisket into bite-sized pieces. Toss the meat with 1 tablespoon BBQ rub and 1/2 teaspoon liquid smoke (or sprinkle of actual smoke if available) to refresh the smoke character. Warm the meat gently in a skillet until coated and heated through, then mix with 1/2 cup BBQ sauce. Keep warm until ready to fold into mac & cheese.
- 8
Alternate: quickly smoke (optional)
If you have a smoker and uncooked brisket, smoke to internal temp per standard pit times then shred—this step is a full cook and not detailed here. Use smoked brisket at about 1 lb cooked weight for the recipe.
Crunchy Pit Topping
- 9
Make topping
Preheat oven to 375°F (190°C). In a medium bowl combine 1 1/2 cups Panko breadcrumbs, 1/2 cup grated Parmesan, 3 tablespoons melted unsalted butter, 2 tablespoons chopped fresh parsley, 1/2 teaspoon smoked paprika, and 1/2 teaspoon kosher salt. Toss until crumbs are evenly moistened and clumped slightly.
- 10
Top and bake
Transfer the combined mac & cheese (with or without brisket) to a 9x13-inch baking dish, smoothing the top. Sprinkle the crunchy topping evenly over the mac & cheese. Bake in the preheated 375°F oven until the topping is golden brown and sauce is bubbling around the edges, about 20–25 minutes. For extra crispness, broil for 1–2 minutes—watch closely to avoid burning.
Finishing & Garnish
- 11
Finish and serve
Remove the baked mac & cheese from the oven and let rest for 5–10 minutes to set. Sprinkle with 2 tablespoons chopped green onions and an extra 1/4 teaspoon freshly ground black pepper. Serve warm with additional BBQ sauce or hot sauce on the side.