Ever had leftover BBQ beef and wondered what to do with it? This Leftover BBQ Beef Mac and Cheese is your answer! Smoky, saucy, tender beef meets creamy, cheesy macaroni in a dish that screams comfort. It’s the perfect way to reinvent leftovers into something even more indulgent. Whether you're using brisket, shredded beef, or even short ribs, this dish brings together bold BBQ flavors with the creamy goodness of homemade mac and cheese.
Leftover BBQ Beef Mac and Cheese
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine American
For the BBQ Beef Mac and Cheese
- 2 cups leftover BBQ beef brisket, shredded beef, or short ribs, chopped
- 2 cups elbow macaroni or any pasta of choice
- 2 tbsp butter
- 2 tbsp flour
- 2 cups milk whole or 2%
- 1 cup heavy cream
- 2 cups cheddar cheese shredded
- 1 cup smoked gouda shredded (or Monterey Jack for extra creaminess)
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- ½ tsp salt
- ½ tsp black pepper
- ½ cup BBQ sauce plus more for drizzling
For the Topping (Optional, but Recommended!)
- 1 cup panko breadcrumbs
- 2 tbsp butter melted
- ¼ cup parmesan cheese grated
Cook the Pasta
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package directions until al dente. Drain and set aside.
Make the Cheese Sauce
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute to create a roux. Slowly whisk in the milk and heavy cream, stirring constantly until the mixture thickens (about 3-4 minutes).
Add the Cheese & Seasonings
Lower the heat and stir in the cheddar and smoked gouda. Mix until melted and smooth. Season with garlic powder, onion powder, smoked paprika, salt, and black pepper.
Add BBQ Beef & Sauce
Stir in the leftover BBQ beef and BBQ sauce, combining everything into the cheese sauce. Taste and adjust seasoning if needed.
Combine with Pasta
Fold in the cooked pasta, making sure everything is well coated in the cheesy, smoky goodness.
Add the Crunchy Topping (Optional, but Worth It!)
If you want that golden, crispy topping, preheat your oven to 375°F (190°C). In a small bowl, mix panko breadcrumbs with melted butter and parmesan. Sprinkle it over the mac and cheese and bake for 10 minutes, until golden and crispy.
Serve & Enjoy
Drizzle with extra BBQ sauce, garnish with chopped parsley or green onions, and dig in!
Pairings
- Drinks: A smoky bourbon, hoppy IPA, or a bold red wine like Zinfandel.
- Side Dishes: A crisp coleslaw, cornbread, or roasted Brussels sprouts balance out the richness.
- Sauces: If you like extra heat, add a few dashes of hot sauce or a sprinkle of red pepper flakes.
FAQs
1. What kind of beef works best?
Leftover brisket, shredded beef, or pulled short ribs work beautifully. Even chopped steak or smoked chuck roast will do!
2. Can I use store-bought BBQ beef?
Absolutely! If you don’t have homemade BBQ beef, use pre-made BBQ shredded beef or brisket from a deli or grocery store.
3. Can I make this ahead of time?
Yes! Assemble everything, store it in the fridge, and bake before serving. Add a splash of milk when reheating to keep it creamy.
4. What other cheeses can I use?
Try pepper jack, Monterey Jack, or smoked cheddar for an extra kick. A little cream cheese also makes it extra rich.
5. How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in a saucepan with a splash of milk to bring back the creaminess.
