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Three Cheese Mac & Cheese with Pulled Beef

Lee - Smoke & Sear 0 Comments
Servings: 8 Total Time: 1 hr 45 mins Difficulty: Intermediate
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Decadent Three Cheese Mac & Cheese with Smoky Pulled Beef
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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

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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Lee Bishop - Smoke & Sear

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🔥 Korean BBQ Sirloin Steak Lettuce Wraps 🔥

Sticky, spicy, seared sirloin straight off the BBQ, topped with spring onion salsa and loaded into crisp gem lettuce cups. Bit of rice, squeeze of lime, job’s a good’un.

Kept it simple tonight and fired up the @weberuk Go-Anywhere - picked it up on holiday a couple years back and it’s still going strong. Just cooking for me tonight, so no need to light up the big boys.

And to nail that perfect medium rare? Let the @meatermade take the stress out of it - never misses.

Full recipe’s up on the website now - go give it a bash and tag me if you do 🔥

63 7
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🔥 Korean BBQ Sirloin Steak Lettuce Wraps 🔥 Sticky, spicy, seared sirloin straight off the BBQ, topped with spring onion salsa and loaded into crisp gem lettuce cups. Bit of rice, squeeze of lime, job’s a good’un. Kept it simple tonight and fired up the @weberuk Go-Anywhere - picked it up on holiday a couple years back and it’s still going strong. Just cooking for me tonight, so no need to light up the big boys. And to nail that perfect medium rare? Let the @meatermade take the stress out of it - never misses. Full recipe’s up on the website now - go give it a bash and tag me if you do 🔥

5 Years of Smoke, Sear & (a bit of) Madness 🔥

Can you believe it’s been 5 bloody years since I chucked away the £5 disposable BBQ and started this mad little journey?

Since then, life’s changed in more ways than I can count – personally, privately, professionally – but one thing that’s stayed constant through it all?

. . . Standing behind that BBQ, burning meat and turning mistakes into magic.

Honestly . . . if it wasn’t for this BBQ community – a few proper legends especially – I don’t know how I’d have got through some of the darker days last year. But here we are.

🔥 The socials? I see you.

20.5k on Insta, 9.6k on Facebook, 7.5k on TikTok, the WhatsApp community buzzing, and that little Ninja Woodfire UK group? Now 25.3k strong. Mental.

But let’s be honest . . . as much as I love the likes and the banter – the thing I’m proper proud of?

💻 My little corner of the internet – smokeandsear.world

– Over 113,000 unique users this year
– Over 209,000 page views
– And just under 100 completely free recipes uploaded YTD.

All hand-crafted by yours truly, probably while wearing Crocs and talking to myself about rub ratios.

I started that site during lockdown just to share what I was learning. Now it’s a full-blown BBQ resource hub helping thousands every month. Mad.

So yeah . . . big love to everyone who’s followed, supported, messaged, shared, or even just lurked silently in the background. You`re part of this.

Can’t wait to see what other crazy arse ways I come up with to help push the UK BBQ scene forward 🔥

Stay smoky. Stay saucy. And keep cooking outside

78 26
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5 Years of Smoke, Sear & (a bit of) Madness 🔥 Can you believe it’s been 5 bloody years since I chucked away the £5 disposable BBQ and started this mad little journey? Since then, life’s changed in more ways than I can count – personally, privately, professionally – but one thing that’s stayed constant through it all? . . . Standing behind that BBQ, burning meat and turning mistakes into magic. Honestly . . . if it wasn’t for this BBQ community – a few proper legends especially – I don’t know how I’d have got through some of the darker days last year. But here we are. 🔥 The socials? I see you. 20.5k on Insta, 9.6k on Facebook, 7.5k on TikTok, the WhatsApp community buzzing, and that little Ninja Woodfire UK group? Now 25.3k strong. Mental. But let’s be honest . . . as much as I love the likes and the banter – the thing I’m proper proud of? 💻 My little corner of the internet – smokeandsear.world – Over 113,000 unique users this year – Over 209,000 page views – And just under 100 completely free recipes uploaded YTD. All hand-crafted by yours truly, probably while wearing Crocs and talking to myself about rub ratios. I started that site during lockdown just to share what I was learning. Now it’s a full-blown BBQ resource hub helping thousands every month. Mad. So yeah . . . big love to everyone who’s followed, supported, messaged, shared, or even just lurked silently in the background. You're part of this. Can’t wait to see what other crazy arse ways I come up with to help push the UK BBQ scene forward 🔥 Stay smoky. Stay saucy. And keep cooking outside

🔥 Korean Gochujang Baby Back Ribs – Ninja Woodfire style 🔥

Sweet, smoky, spicy and sticky – these ribs are straight-up flavour bombs. Five-hour marinade, slow smoke in the Ninja Woodfire, wrapped in buttery honey foil, and glazed to perfection. That bark? Glorious. That bite? Fall-off-the-bone filth.

Big thanks to @villagebutchers for the banging baby backs – proper quality.

Served ‘em up with sticky rice, kimchi and a sprinkle of black sesame. Keep it simple. Let the ribs do the talking.

👉 Full recipe’s on the website, as always – link in bio or hit up www.smokeandsear.world

83 17
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🔥 Korean Gochujang Baby Back Ribs – Ninja Woodfire style 🔥 Sweet, smoky, spicy and sticky – these ribs are straight-up flavour bombs. Five-hour marinade, slow smoke in the Ninja Woodfire, wrapped in buttery honey foil, and glazed to perfection. That bark? Glorious. That bite? Fall-off-the-bone filth. Big thanks to @villagebutchers for the banging baby backs – proper quality. Served ‘em up with sticky rice, kimchi and a sprinkle of black sesame. Keep it simple. Let the ribs do the talking. 👉 Full recipe’s on the website, as always – link in bio or hit up www.smokeandsear.world

🔥 SMOKED BEEF CHEEKS – CONFIT STYLE 🔥

Low ‘n slow smoke. Bathed in beef dripping. Pulled like butter.

Forget brisket – this is beef cheeks done my way on the Kamado Joe. Smoked for bark, confit in tallow ‘til melt-in-the-mouth.

Sliced? Shredded? Squashed in your hand caveman-style? Doesn’t matter – it’s all ridiculous.

What I served it with:

🌽 Corn ribs with lime & spice
🧅 Pickled red onions for that zing
🧀 Mac & cheese because . . . obviously
🍞 Mini brioche rolls for cheeky little beef sliders

It’s messy, it’s juicy, it’s a full-blown backyard feast.

👇 Shout-outs to the legends behind the gear & grub:

🥩 Beef cheeks from @villagebutchers
🔥 Smoked on the @kamadojoeuk I got from @bbqs2u
🌡 Temps locked in with the @thermapen – can’t believe I waited 4 years to buy one
🍞 Mini brioche rolls from @stpierreuk – perfect for a kids sharing platter

As usual, full step-by-step recipe over on the website.

#SmokeAndSear #BeefCheeks #KamadoJoe #BBQGoals #TallowConfit #LowAndSlow #BBQFeast #CornRibs #SmokedMeatMadness #WeekendBBQ #BritishBBQ #MacAndCheeseVibes #Thermapen #StPierreBrioche #KamadoLife #MeatSweatsApproved

146 23
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🔥 SMOKED BEEF CHEEKS – CONFIT STYLE 🔥 Low ‘n slow smoke. Bathed in beef dripping. Pulled like butter. Forget brisket – this is beef cheeks done my way on the Kamado Joe. Smoked for bark, confit in tallow ‘til melt-in-the-mouth. Sliced? Shredded? Squashed in your hand caveman-style? Doesn’t matter – it’s all ridiculous. What I served it with: 🌽 Corn ribs with lime & spice 🧅 Pickled red onions for that zing 🧀 Mac & cheese because . . . obviously 🍞 Mini brioche rolls for cheeky little beef sliders It’s messy, it’s juicy, it’s a full-blown backyard feast. 👇 Shout-outs to the legends behind the gear & grub: 🥩 Beef cheeks from @villagebutchers 🔥 Smoked on the @kamadojoeuk I got from @bbqs2u 🌡 Temps locked in with the @thermapen – can’t believe I waited 4 years to buy one 🍞 Mini brioche rolls from @stpierreuk – perfect for a kids sharing platter As usual, full step-by-step recipe over on the website. #SmokeAndSear #BeefCheeks #KamadoJoe #BBQGoals #TallowConfit #LowAndSlow #BBQFeast #CornRibs #SmokedMeatMadness #WeekendBBQ #BritishBBQ #MacAndCheeseVibes #Thermapen #StPierreBrioche #KamadoLife #MeatSweatsApproved

🔥 Caribbean platter all cooked in the Bradley Raven electric smoker 🔥

Smoked jerk pork belly burnt ends, chicken thighs, sweet potato wedges, pineapple fingers, corn ribs finished with a hit of @lincolnshiredrizzleco lemon dressing (local and lush), plus a sticky scotch bonnet onion jam for good measure.

Everything cooked low ‘n’ slow in the Raven – step-by-step recipe is up on the website now if you fancy giving it a bash.

@bradleysmoker_europe kindly gifted me the smoker to make a bit of content with – safe to say it’s earning its keep already.

108 16
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🔥 Caribbean platter all cooked in the Bradley Raven electric smoker 🔥 Smoked jerk pork belly burnt ends, chicken thighs, sweet potato wedges, pineapple fingers, corn ribs finished with a hit of @lincolnshiredrizzleco lemon dressing (local and lush), plus a sticky scotch bonnet onion jam for good measure. Everything cooked low ‘n’ slow in the Raven – step-by-step recipe is up on the website now if you fancy giving it a bash. @bradleysmoker_europe kindly gifted me the smoker to make a bit of content with – safe to say it’s earning its keep already.