Barbacoa Mac and Cheese: A Bold Twist on Classic Comfort Food
The Ultimate Comfort with Smoky Barbacoa and Creamy Pasta
If you’re a fan of mac and cheese and bold flavors, this Barbacoa Mac and Cheese is a must-try. Tender, smoky barbacoa beef meets rich, creamy pasta for the ultimate comfort food upgrade. Packed with protein, spice, and depth, this dish is indulgent, satisfying, and bursting with flavor—perfect for anyone craving a gourmet twist on a classic favorite.
Barbacoa Mac and Cheese | Smoky, Cheesy, and Flavor-Packed Comfort Food
DifficultyMedium
Servings6
Prep time20 minutes
Cook time3 hours20 minutes
Total time3 hours40 minutes
Ingredients
For the Barbacoa Beef:
- 2 lbs beef chuck roast, cut into chunks
- 1 tbsp olive oil
- 4 garlic cloves, minced
- 1 chipotle pepper in adobo sauce, chopped
- 1 tbsp adobo sauce
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup beef broth
- 1/4 cup apple cider vinegar
- Juice of 1 lime
For the Mac and Cheese:
- 12 oz elbow macaroni or cavatappi pasta
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and black pepper, to taste
For Topping (Optional):
- 1/2 cup crispy bacon bits
- Chopped cilantro or green onions
Let's Get Cooking!
Instructions:
- 1
Prepare the Barbacoa Beef
- Sear the beef: In a Dutch oven or slow cooker, heat 1 tbsp olive oil over medium-high heat. Sear the beef chunks until browned on all sides.
- Season the beef: Add the minced garlic, chipotle pepper, adobo sauce, smoked paprika, cumin, oregano, salt, and pepper. Stir well.
- Slow cook: Pour in the beef broth, apple cider vinegar, and lime juice. Cover and cook on low for 6-8 hours (or high for 3-4 hours) until tender and easy to shred.
- Shred the beef: Once fully cooked, use two forks to shred the beef and set aside.
- 2
Make the Mac and Cheese
- Cook the pasta: In a large pot, bring salted water to a boil. Cook pasta according to package instructions. Drain and set aside.
- Make the cheese sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute until slightly golden.
- Add milk and cream: Gradually whisk in milk and heavy cream, stirring until the mixture thickens.
- Melt the cheese: Stir in cheddar, Monterey Jack, and Parmesan cheese, along with Dijon mustard, garlic powder, smoked paprika, salt, and pepper. Stir until smooth.
- Combine with pasta: Add the cooked pasta and mix until evenly coated in the creamy mac cheese sauce.
- 3
Assemble & Serve
- Mix in the barbacoa beef: Stir the shredded barbacoa meat into the mac and cheese.
- Serve as is, or bake: If baking, transfer the mixture to a baking dish, top with toasted breadcrumbs and crispy bacon bits, and bake at 375°F (190°C) for 10 minutes.
- Garnish and serve hot! Top with chopped cilantro or green onions and enjoy.
Recipe Notes & Variations
Recipe Notes
✔ Best Pasta Choices
The type of pasta used can enhance the texture and creaminess of the dish. Here are the best options:
- Cavatappi (Corkscrew Pasta): Twisted shape traps the cheesy sauce in every bite.
- Elbow Macaroni: The classic choice for mac and cheese.
- Shells (Conchiglie): Hold a good amount of sauce inside for a creamy bite.
- Rigatoni or Penne: Great for a heartier version with barbacoa beef chunks.
✔ Make the Cheese Sauce Extra Creamy
- Use room-temperature milk and cream – prevents the sauce from becoming grainy.
- Grate the cheese fresh – pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
- Stir constantly – this ensures a smooth, velvety cheese sauce.
✔ Slow Cooker vs. Instant Pot for Barbacoa
- Slow Cooker: Low for 6-8 hours or High for 3-4 hours for fall-apart tender meat.
- Instant Pot: Pressure cook on High for 60 minutes with 15 minutes of natural release for a faster version.
✔ Storage & Reheating Tips
- Store in an airtight container in the fridge for up to 4 days.
- Reheat on the stove with a splash of milk to restore the creaminess.
- Avoid microwaving for too long – it can make the cheese sauce grainy.
✔ Serving Suggestions
- Serve with a fresh side salad to balance the richness.
- Pair with pickled onions or jalapeños for a tangy contrast.
- Top with avocado slices or fresh cilantro for a fresh flavor boost.
Recipe Variations
1. Make It Extra Spicy
For heat lovers, increase the spice level:
- Add extra chipotle peppers in adobo sauce to the barbacoa.
- Sprinkle crushed red pepper flakes into the cheese sauce.
- Drizzle hot sauce (like Cholula or Tapatío) on top before serving.
2. Protein Variations
- Chicken Barbacoa Mac and Cheese: Swap beef for shredded chicken for a leaner, but still flavorful, protein.
- Pork Barbacoa Mac and Cheese: Pulled pork works as a smoky, tender substitute.
3. Make It Bacon-Loaded
- Add crispy bacon bits for extra smoky crunch.
- Use smoked gouda cheese to complement the bacon flavor.
4. Dairy-Free & Gluten-Free Options
- Use gluten-free pasta to make this gluten-free.
- Swap dairy for coconut milk and dairy-free cheese (Violife or Daiya work well).
5. Oven-Baked Crunchy Version
For a crispy baked mac and cheese, follow these steps:
- Transfer the mac and cheese to a baking dish.
- Top with a mix of panko breadcrumbs and Parmesan.
- Bake at 375°F (190°C) for 10-12 minutes until golden brown.
Why You’ll Love This Barbacoa Mac and Cheese
✔ Perfect for game nights, family dinners, or meal prep.
✔ Loaded with protein from the slow-cooked barbacoa beef.
✔ Rich, creamy, and packed with bold, smoky flavors.
✔ Easy to customize with spice levels and toppings.
Whether you enjoy a classic mac and cheese recipe or love bold, smoky meats, this Barbacoa Mac and Cheese is a dish you’ll want to make over and over again!
Nutrition
| Calories | 680 |
| Carbohydrates | 48g |
| Cholesterol | 110mg |
| Fat | 42g |
| Fiber | 3g |
| Protein | 39g |
| Saturated Fat | 20g |
| Sodium | 780mg |
| Sugar | 4g |
| Unsaturated Fat | 15g |
History & Inspiration – Where Mac and Cheese Meets Barbacoa
Mac and cheese has a rich history dating back to 13th-century Italy, where pasta and cheese were first combined. Over time, it became a staple comfort food, particularly in Southern cuisine. Traditionally, mac and cheese baked with cheese sauce is considered a must-have at gatherings, potlucks, and family dinners.
Barbacoa, on the other hand, has deep roots in Mexican and Caribbean cuisine. Traditionally, barbacoa beef is slow-cooked with chipotle, garlic, and spices to create a smoky, tender meat that melts in your mouth. Combining these two beloved dishes creates a bold and satisfying flavor experience that’s perfect for weeknight dinners or special occasions.
Why You’ll Love This Barbacoa Mac and Cheese
✔ Bold, smoky flavors from the barbacoa beef
✔ Rich, creamy mac cheese sauce made from scratch
✔ Loaded with protein for a satisfying meal
✔ Perfect balance of spice, creaminess, and crunch
✔ Easy to prepare ahead and great for leftovers
✔ Customizable with different cheeses and toppings
