Barbacoa Mac and Cheese

Barbacoa Mac and Cheese: A Smoky Twist on a Classic Comfort Dish

Dive into the ultimate comfort food with our Barbacoa Mac and Cheese, a perfect blend of tender, smoky barbacoa beef enveloped in creamy, rich cheese sauce. This dish not only satisfies those hearty cravings but also brings a zesty twist to your traditional mac and cheese, making it a standout meal for any day of the week.

Traditional Mexican Inspiration!

Inspired by the traditional flavors of Mexican barbacoa and the classic American comfort of mac and cheese, this recipe is born out of a desire to merge two culinary worlds. The result is a dish that promises warmth and satisfaction, infused with a smoky depth from the barbacoa and a velvety texture from the luxurious cheese sauce.

Why You’ll Love It

• Decadently Cheesy: Rich, gooey, and packed with a trio of cheeses that melt into perfect harmony.
• Uniquely Flavorful: The smoky notes of barbacoa, combined with subtle spices, transform this from ordinary to extraordinary.
• Comfortingly Hearty: Each bite delivers the kind of heartwarming comfort that only a dish like this can offer.
• Versatile and Customizable: Perfect as a main dish or a side, with easy tweaks to suit your taste or dietary needs.

Quick Grocery List

For the Barbacoa Beef:

• Beef chuck roast
• Olive oil
• Garlic
• Chipotle pepper in adobo sauce
• Spices (smoked paprika, cumin, oregano)

For the Mac and Cheese:

• Pasta (elbow macaroni or cavatappi)
• Butter
• Flour
• Milk & heavy cream
• Cheeses (cheddar, Monterey Jack, Parmesan)
• Seasonings (Dijon mustard, garlic powder)

Things to Consider Before Preparing Your Meal

• Prep & Cook Time: Ready in 3 hours and 40 minutes, with most of that time hands-off, slow-cooking the beef.
• Equipment Checklist: Dutch oven or slow cooker, large pot for pasta, saucepan for cheese sauce.
• Dietary Adjustments: Easily adaptable; can use gluten-free pasta or dairy-free cheese alternatives.
• Serving Size: Serves 6, perfect for a family dinner or saving leftovers for a tasty reheat.

Barbacoa Mac and Cheese | Smoky, Cheesy, and Flavor-Packed Comfort Food

DifficultyMedium

Servings6

Prep time20 minutes

Cook time3 hours20 minutes

Total time3 hours40 minutes

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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.

Equipment

• Slow cooker
• Large pot
• Saucepan
• Whisk
• Cheese grater
• Baking dish (if baking mac and cheese)

Nutrition

Calories	680
Carbohydrates	48g
Cholesterol	110mg
Fat	42g
Fiber	3g
Protein	39g
Saturated Fat	20g
Sodium	780mg
Sugar	4g
Unsaturated Fat	15g

General Notes

This dish excels in flavor and texture, with a multi-step process that’s well worth the effort. Slow-cooked barbacoa provides a rich base that’s perfectly complemented by the creamy, cheesy pasta.

Substitutions

• Protein Swap: Try with pulled chicken or pork for a lighter take.
• Dairy Alternatives: Non-dairy milk and vegan cheese can be used for a vegan version.
• Pasta Options: Whole wheat, gluten-free, or even vegetable pasta work well here.

Variations

• Spicy Kick: Add extra chipotle peppers or a dash of cayenne pepper to heat things up.
• Crunchy Topping: Sprinkle panko breadcrumbs mixed with a little melted butter on top before baking for a crispy finish.
• Vegetable Add-ins: Mix in spinach, mushrooms, or bell peppers for an extra dose of veggies.

Let’s Get Cooking

Pro Tips

1. Slow Cook to Perfection: Allow the barbacoa to cook slowly for the best flavor and tenderness.
2. Cheese Sauce Mastery: Keep the heat medium to prevent the sauce from splitting; add cheese gradually while stirring.
3. Bake for Extra Indulgence: For a golden, crispy top, bake the combined dish for 10 minutes at 375°F.

Art Of: Perfecting Cheese Sauce

Achieving a smooth, creamy cheese sauce is crucial. Start with a roux, cook it until golden, then slowly whisk in warm milk to ensure a lump-free sauce. Add cheese off the heat to avoid curdling.

Nutrition Breakdown (Per Serving)

• Calories: 680 – High energy for a filling meal.
• Carbohydrates: 48g – Provides energy, mainly from the pasta.
• Protein: 39g – High in protein from beef and cheese, great for muscle repair.
• Fat: 42g – Provides richness; use reduced-fat cheese for a lighter option.
• Fiber: 3g – A moderate amount, increase by adding more vegetables.
• Sodium: 780mg – For lower sodium, reduce added salt or use low-sodium broth.

Storing and Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave, adding a splash of milk to keep the mac and cheese creamy.

Frequently Asked Questions

Q: Can I prepare this dish in advance?
A: Yes, you can make the barbacoa up to two days ahead and simply reheat with the freshly made mac and cheese.

Q: Is this recipe suitable for freezing?
A: Freeze the barbacoa separately from the mac and cheese to maintain the best texture upon reheating.

Q: How can I make this dish gluten-free?
A: Use gluten-free pasta and check that all other ingredients like broth and spices are certified gluten-free.

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Suggested Recipes

• Easy Barbacoa Mexican Grilled Cheese Sandwich
• Fiery Spicy Corn & Black Bean Chili Mac with Ground Beef
• Jalapeno Popper Chicken Soup
• Spicy Black Bean Tacos with Fresh Cilantro

This Barbacoa Mac and Cheese isn’t just food; it’s a foray into the art of comfort cooking, ensuring every bite is as satisfying as the last. Enjoy crafting this delightful dish that promises not just to feed but to impress.