Description
A comforting one-pan dish that blends creamy mac and cheese with smoky BBQ meat and crispy bacon.
Ingredients
- 8 ounces elbow macaroni
- 2 cups shredded cheddar cheese
- 1 cup cooked bacon, crumbled
- 1 cup BBQ pulled chicken or beef
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
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Instructions
- 1. Prep your ingredients and equipment: Measure the milk, shred the cheese, crumble the bacon, and prepare the BBQ meat.
- 2. Cook the macaroni: Bring salted water to a boil and add macaroni, cooking until al dente, about 8–10 minutes. Drain and set aside.
- 3. Make the roux: In a skillet, melt butter over medium heat, whisk in flour, and cook for 1–2 minutes.
- 4. Add the milk: Gradually pour in milk while whisking until the mixture thickens, about 5–7 minutes.
- 5. Season the béchamel: Stir in smoked paprika, salt, and pepper to taste.
- 6. Melt the cheese: Reduce heat and add cheese in small handfuls, stirring until melted and smooth.
- 7. Combine pasta, meat, and bacon: Stir in macaroni, BBQ meat, and crumbled bacon, adjusting seasoning as needed.
- 8. Finish in the broiler (optional): Broil for 2–3 minutes until bubbly and golden.
- 9. Rest and serve: Let sit for 3–5 minutes before serving. Garnish with smoked paprika and crumbled bacon.