Mac & Cheese is a BBQ classic, but this version is a game-changer. Imagine the creamy goodness of three different cheeses—Gruyère, Mozzarella, and mature cheddar—melding together with the smoky richness of pulled beef that’s been smoked low and slow over whisky oak. This isn’t just a side dish; it’s the main event. Enough to serve 8 as a main or 16 as a side, it’s a guaranteed crowd-pleaser at any BBQ gathering. Let’s dive in and make your taste buds sing!
Three Cheese Mac & Cheese with Pulled Beef
Mac & Cheese
Cream Mixture
Optional Extra Magic
Instructions
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Prepare the Cream Mixture
- Combine all ingredients from the 'Cream Mixture' list in a saucepan.
- Bring to a gentle simmer, stirring constantly. Do not let it boil.
- Remove from heat once well combined.
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Make the Roux
- In a large pan, melt the butter over medium heat and sauté the minced garlic for 2-3 minutes.
- Add the flour and continue to stir for another 2-3 minutes until combined.
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Combine Cream Mixture and Roux
- Slowly pour the simmered cream mixture into the pan with the sautéed garlic and flour mixture. Stir well.
- Add the pasta water and mix thoroughly.
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Cheese Time
- Over low to medium heat, add the three cheeses to the pan and stir until melted and smooth.
- Taste the sauce and adjust seasoning with salt, pepper, or additional spices as needed.
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Add Pasta and Pulled Beef
- Add the cooked pasta to the cheese sauce and stir to combine.
- Mix in a couple of handfuls of pulled beef (or your preferred meat).
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Prepare to Bake
- Transfer the mac & cheese mixture into a baking dish.
- Top with extra cheddar cheese and optional panko breadcrumb mixture.
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Bake
- Preheat your oven to 180°C (350°F).
- Bake the mac & cheese for 25-30 minutes, keeping an eye on it to avoid burning.
- Remove from oven and let cool for 15 minutes before serving.
- Garnish with chopped spring onions before serving.
Equipment
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Note
- Optional Topping: You can mix 100g of panko breadcrumbs with 2 tablespoons of melted butter for a crunchy topping.
- Meat Variations: This recipe is versatile; feel free to substitute pulled beef with pulled pork or chicken.
- Hot Holding: If preparing in advance, you can keep the dish warm in the oven and serve when ready to ensure less stress on the day of your BBQ.
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