Description
Indulge in the smoky, cheesy delight of Kansas City BBQ Mac Burnt Ends—a comfort-food mash-up that marries tender brisket burnt ends with ultra-creamy mac and cheese, finished with tangy KC-style sauce.
Ingredients
Beef Brisket Burnt Ends – smoky, tender morsels
Elbow Macaroni – classic pasta shape
Butter – for a rich cheese sauce
Flour – to thicken the sauce
Milk – base of the sauce
Cheddar Cheese – melty flavor booster
Smoked Gouda – adds extra smoky depth
Garlic Powder – seasoning
Paprika – gentle warmth
Salt and Pepper – to taste
Kansas City-Style BBQ Sauce – sweet-tangy glaze
Chopped Parsley – fresh garnish
Instructions
1. Cook the Pasta: Boil salted water. Cook elbow macaroni to al dente, drain, and set aside.
2. Make the Cheese Sauce: Melt butter in a saucepan. Whisk in flour; cook 1 minute. Gradually whisk in milk until thickened.
3. Add the Cheese and Seasonings: Stir in cheddar, smoked gouda, garlic powder, paprika, salt, and pepper until smooth.
4. Combine the Pasta and Sauce: Fold cooked macaroni into the cheese sauce.
5. Layer in the Burnt Ends: Transfer to a baking dish; scatter chopped burnt ends on top.
6. Bake and Finish: Drizzle Kansas City-style BBQ sauce over everything. Bake at 375°F (190°C) for 15 minutes, until bubbly and lightly browned. Garnish with chopped parsley.
Notes
For a vegetarian version, omit burnt ends and use veggie BBQ sauce.
Add sautéed onions, bell peppers, or mushrooms for extra veg.
Swap cheeses or BBQ sauces to suit your taste; broil 2–3 minutes for a crispy topping.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg