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Three Cheese Mac and Cheese with Pulled Beef

Three Cheese Mac and Cheese with Pulled Beef

Lee - Smoke & Sear
Servings: 8 Total Time: 1 hr 45 mins Difficulty: Intermediate Family Friendly Family Friendly Party Pleaser Party Pleaser Smoke & Sear Fav. Smoke & Sear Fav.
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Decadent Three Cheese Mac & Cheese with Smoky Pulled Beef

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 and Cheese with Pulled Beef

Beef
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Prep Time 1 hr Cook Time 30 mins Rest Time 15 mins Total Time 1 hr 45 mins
Difficulty: Intermediate Cooking Temp: 180  C Servings: 8 Estimated Cost: £ 20 Calories: Approximately 600 per serving Best Season: Suitable throughout the year
Author: Lee - Smoke & Sear Cooking Method: Cuisine: Courses: , Recipe Keys: Family Friendly Family Friendly Party Pleaser Party Pleaser Smoke & Sear Fav. Smoke & Sear Fav.

Mac & Cheese

Cream Mixture

Optional Extra Magic

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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).

  6. Prepare to Bake

    • Transfer the mac & cheese mixture into a baking dish.
    • Top with extra cheddar cheese and optional panko breadcrumb mixture.

  7. 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.
Keywords: Three Cheese Mac & Cheese, Pulled Beef Mac & Cheese, BBQ Mac & Cheese, Smoky Mac & Cheese, Gruyère Mozzarella Cheddar Mac & Cheese
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This was, I believe, the last @raf_typhoondisplayteam display practice before Flt Lt Tom Nation’s PDA at RAF Coningsby later this week . . . and what a display to watch.

If all goes well, this is the final step before Tom begins public Typhoon displays around the country and beyond for the 2026 season. Living near RAF Coningsby means I’ve been lucky enough to watch so many of these Typhoon display practices and workups as they’ve built towards this point, and honestly, seeing the progress, precision, confidence and sheer power of the jet has been incredible.

So Flt Lt Tom Nation – DRAGON01, if you ever happen to see this, go absolutely smash your PDA mate. You’re a legend. Go DRAGON.

#raf #raftyphoondisplayteam

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This was, I believe, the last @raf_typhoondisplayteam display practice before Flt Lt Tom Nation’s PDA at RAF Coningsby later this week . . . and what a display to watch. If all goes well, this is the final step before Tom begins public Typhoon displays around the country and beyond for the 2026 season. Living near RAF Coningsby means I’ve been lucky enough to watch so many of these Typhoon display practices and workups as they’ve built towards this point, and honestly, seeing the progress, precision, confidence and sheer power of the jet has been incredible. So Flt Lt Tom Nation – DRAGON01, if you ever happen to see this, go absolutely smash your PDA mate. You’re a legend. Go DRAGON. #raf #raftyphoondisplayteam

Welcome to what’s more than likely my first and last attempt at doing unplanned face-to-camera content . . . and episode one of ‘BBQ Ain’t F*****G Difficult’ 😂

The kids wanted pulled pork, so I stuck a shoulder on, used @fourge.bbq EMBER rub — best there is, obviously — and talked my way through the cook without overcomplicating it.

Because that’s the point really. Pulled pork is forgiving, BBQ doesn’t need gatekeeping, and not every cook needs to be made out like some pitmaster secret.

After @chumsbbq kept dropping edits of my “interview” from The Big Community Cookup last week, I thought any video I made myself couldn’t be more embarrassing than that . . . jury’s still out.

P.S Sorry Mum, I’ll rinse this potty mouth out soon. Blame the nerves . . .

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Welcome to what’s more than likely my first and last attempt at doing unplanned face-to-camera content . . . and episode one of ‘BBQ Ain’t F*****G Difficult’ 😂 The kids wanted pulled pork, so I stuck a shoulder on, used @fourge.bbq EMBER rub — best there is, obviously — and talked my way through the cook without overcomplicating it. Because that’s the point really. Pulled pork is forgiving, BBQ doesn’t need gatekeeping, and not every cook needs to be made out like some pitmaster secret. After @chumsbbq kept dropping edits of my “interview” from The Big Community Cookup last week, I thought any video I made myself couldn’t be more embarrassing than that . . . jury’s still out. P.S Sorry Mum, I’ll rinse this potty mouth out soon. Blame the nerves . . .

Oh good f*****g lord . . . I think I’ve just witnessed the best Typhoon display I’ve seen yet.

Today was proper grim as well — cold, windy, dark moody skies, low cloud cover — but somehow that just made it even better. The whole thing felt more dramatic, more aggressive, more powerful. That sky absolutely set the mood.

And Flt Lt Tom Nation – DRAGON01 . . . good lord mate. How the hell he went straight from take-off into that display is on another level. That was unreal.

#raf #typhoondisplayteam

@raf_typhoondisplayteam @planetom91

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Oh good f*****g lord . . . I think I’ve just witnessed the best Typhoon display I’ve seen yet. Today was proper grim as well — cold, windy, dark moody skies, low cloud cover — but somehow that just made it even better. The whole thing felt more dramatic, more aggressive, more powerful. That sky absolutely set the mood. And Flt Lt Tom Nation – DRAGON01 . . . good lord mate. How the hell he went straight from take-off into that display is on another level. That was unreal. #raf #typhoondisplayteam @raf_typhoondisplayteam @planetom91

THE BAPTIZER 🔥

Built by @kendogrills for Callum / @outd_oorfoodie

A proper monster of a build:

Bath: 1000mm x 800mm x 250mm
Steel: 8mm plate
Height: 1760mm
Weight: approx. 250–300kg
Burners: 4 super-powered gas burners
Oil capacity: up to 120 litres
Wing capacity: approx. 250–300 wings

First came the hot wing challenge…

Then came the pig.

The sound.
The crowd.
The spectacle.

Absolutely insane. UK BBQ just levelled up.

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THE BAPTIZER 🔥 Built by @kendogrills for Callum / @outd_oorfoodie A proper monster of a build: Bath: 1000mm x 800mm x 250mm Steel: 8mm plate Height: 1760mm Weight: approx. 250–300kg Burners: 4 super-powered gas burners Oil capacity: up to 120 litres Wing capacity: approx. 250–300 wings First came the hot wing challenge… Then came the pig. The sound. The crowd. The spectacle. Absolutely insane. UK BBQ just levelled up.

The Big BBQ Community Cookout 2026 🔥

What a weekend.

Fire, food, beers, singing, sharing plates, old friends, new friends, and that proper UK BBQ community feeling from start to finish.

Events like this prove it’s never just about the food — it’s the people around the fire that make it special.

Huge credit to everyone involved for making it what it was.

Already counting down to the next one 🍻🔥

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The Big BBQ Community Cookout 2026 🔥 What a weekend. Fire, food, beers, singing, sharing plates, old friends, new friends, and that proper UK BBQ community feeling from start to finish. Events like this prove it’s never just about the food — it’s the people around the fire that make it special. Huge credit to everyone involved for making it what it was. Already counting down to the next one 🍻🔥

Top 100 UK BBQ Instagram Accounts – 2026 👀🔥

Let’s be honest . . . whenever this list gets mentioned, everyone wants to know the same thing:

“Am I on it?” 😅

After a fair few people asking whether I’m going to update it, and with the old list already pulling in 5,486 visits this year, I decided it was definitely time.

But this time, I’m doing things differently.

Rather than it being based on my opinion, I’ve opened up voting to the legends in my UK BBQ WhatsApp Community — that’s 450+ members of friendly, like-minded BBQ folk whose opinion should mean a lot more than mine ever has 🙂 ha

So this year, it’s not just my list . . . it’s our list.

The people’s choice.

I’ll collate all the votes, work out the final rankings, then share the results far and wide — including over on the Smoke & Sear website too.

If you fancy joining the WhatsApp community, you can find all the details here:

https://www.smokeandsear.world/bbq-community/uk-bbq-whatsapp-community/

It’s 100% free — just a cracking community full of good people, BBQ chat, advice, inspiration, and a bit of the usual nonsense along the way.

Let’s see who makes the list this year 👊🔥

#UKBBQ #BBQCommunity #SmokeAndSear #BBQFamily

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Top 100 UK BBQ Instagram Accounts – 2026 👀🔥 Let’s be honest . . . whenever this list gets mentioned, everyone wants to know the same thing: “Am I on it?” 😅 After a fair few people asking whether I’m going to update it, and with the old list already pulling in 5,486 visits this year, I decided it was definitely time. But this time, I’m doing things differently. Rather than it being based on my opinion, I’ve opened up voting to the legends in my UK BBQ WhatsApp Community — that’s 450+ members of friendly, like-minded BBQ folk whose opinion should mean a lot more than mine ever has 🙂 ha So this year, it’s not just my list . . . it’s our list. The people’s choice. I’ll collate all the votes, work out the final rankings, then share the results far and wide — including over on the Smoke & Sear website too. If you fancy joining the WhatsApp community, you can find all the details here: https://www.smokeandsear.world/bbq-community/uk-bbq-whatsapp-community/ It’s 100% free — just a cracking community full of good people, BBQ chat, advice, inspiration, and a bit of the usual nonsense along the way. Let’s see who makes the list this year 👊🔥 #UKBBQ #BBQCommunity #SmokeAndSear #BBQFamily