Bbq Mac Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil. Add 1.5 cups elbow macaroni and cook until just shy of al dente (about 7-8 minutes). Reserve 1/4 cup pasta cooking water, then drain and set aside.

Make roux

In the same pot over medium heat, melt 2 tbs unsalted butter. Sprinkle in 2 tbs all-purpose flour and whisk constantly for 1-2 minutes until the mixture becomes fragrant and lightly golden (this cooks the raw flour taste).

Add dairy

Slowly whisk in 1 cup whole milk and 1/2 cup heavy cream until smooth. Bring to a gentle simmer, whisking so the sauce thickens, about 3-4 minutes.

Finish cheese sauce

Lower the heat to low. Stir in 1 cup shredded sharp cheddar, 1/2 cup shredded smoked gouda, and 1/4 cup grated Parmesan in small handfuls, stirring until melted and smooth. Add 1 tsp salt, 1/2 tsp black pepper, 1 tsp yellow mustard, 1/2 tsp smoked paprika, and 1/2 tsp hot sauce. If the sauce is too thick, whisk in up to the reserved 1/4 cup pasta water, 1 tbs at a time, to reach a creamy consistency.

Combine pasta and sauce

Return the cooked macaroni to the pot and fold gently to coat the pasta evenly with the cheese sauce. Taste and adjust seasoning if needed.

Prepare meat

If using pulled smoked pork or chicken, warm it gently in a small saucepan or microwave just until heated through (about 2-3 minutes). Toss the warmed meat with 1/2 cup of your favorite BBQ sauce until well coated.

Assemble

Preheat your oven broiler to high. Transfer the mac and cheese to an oven-safe baking dish (an 8x8 or similar). Evenly distribute the BBQ-coated pulled meat over the mac and cheese, pressing slightly so it nests into the surface.

Make breadcrumb topping

In a small skillet over medium heat, melt 1 tbs extra butter. Add 1/2 cup panko breadcrumbs and toast, stirring frequently, until golden brown, about 3-4 minutes. Remove from heat and stir in 2 tbs sliced green onions.

Top and broil

Sprinkle the toasted panko mixture evenly over the meat layer. Optionally drizzle an additional 1-2 tbs BBQ sauce over the top. Place the dish under the broiler for 2-4 minutes, watching closely, until the topping is bubbly and golden and edges are slightly caramelized.

Remove the dish from the oven and let rest for 3-5 minutes. Garnish with optional crispy bacon bits, a drizzle of extra BBQ sauce, and chopped parsley. Serve hot, scooping portions so each serving gets a mix of mac, cheese, BBQ meat, and crunchy topping.