Bbq Bowl - Loaded Mac & Cheese Bowl Recipe

Cook the pasta

Bring 6 cups water to a rolling boil in a large pot with 1/2 tsp salt. Add 3 cups elbow macaroni and cook until al dente (about 7–8 minutes). Reserve 1/2 cup pasta water, then drain and set aside.

Make the roux and sauce

In the same pot over medium heat, melt 3 tbsp unsalted butter. Sprinkle in 3 tbsp all-purpose flour and whisk continuously for 1–2 minutes until the raw flour smell is gone and the mixture is lightly golden.

Slowly whisk in 2 cups whole milk and 1 cup heavy cream a little at a time to avoid lumps. Continue whisking until the mixture thickens and is smooth, about 3–5 minutes.

Lower heat to medium-low. Stir in 2 oz cream cheese until melted and fully incorporated. Add 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tsp smoked paprika. Taste and adjust seasoning.

Remove the pot from heat and stir in shredded cheeses: 2 cups sharp cheddar and 1 cup white cheddar, in two additions, letting each melt into the sauce. If the sauce is too thick, whisk in up to the reserved 1/2 cup pasta water, 1–2 tbsp at a time, until you reach a creamy consistency.

Fold the drained macaroni into the cheese sauce until evenly coated. Keep warm over the lowest heat or transfer to a warm oven (200°F / 95°C) while you prepare the meat and toppings.

If using pre-smoked meat (pulled pork, chopped brisket, or smoked chicken), gently warm 2 cups meat in a skillet over medium-low heat with 1/4 to 1/2 cup of your barbecue sauce until heated through and sauced (about 5–7 minutes). For a drier meat presentation, toss only 2–3 tbsp sauce with the meat and serve the remaining sauce on the side.

If you prefer to finish the meat with a quick sear for texture, heat 1 tbsp oil in a skillet over medium-high heat, add the sauced meat and sear for 1–2 minutes per side to develop edges, then remove from heat.

Preheat a small skillet over medium heat. Combine 1/2 cup panko breadcrumbs with 1 tbsp melted butter and 2 tbsp grated Parmesan. Toast in the skillet, stirring frequently, until golden brown and crisp, about 3–4 minutes. Remove from heat and set aside.

Portion: Spoon about 1 1/2 to 2 cups warm mac & cheese into individual bowls (serving size described below).

Top each bowl with approximately 1/2 to 3/4 cup of the warmed smoked meat (adjust to preference). Drizzle extra barbecue sauce over the meat if desired.

Add toppings: sprinkle 2 tbsp sliced chives, 1/4 cup pickled jalapeños (or to taste), 1/2 cup crispy fried onion strings, and 1/2 cup crumbled smoked cheddar or crispy bacon over the bowls as desired. Finish with a squeeze of lemon wedge and a few dashes of hot sauce if you like heat.

If using the crunchy breadcrumb topping, sprinkle about 2 tbsp over each bowl for texture. Serve immediately while hot.