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Burnt Ends with Mac and Cheese

With a nod to Kansas City, these smoked Chuck Roast 'burnt end' pieces will be the highlight of your next barbecue! Flavorful beef pieces topped with sticky barbecue sauce and served with creamy mac and cheese.

  • 9
    hrs
  • 8
    SERVINGS
  • 850
    Cal
  • 41 g
    Protein

Ingredients:

  • 1 boneless Beef Chuck Roast (2-1/2 to 3-1/2 pounds), cut into 2-inch pieces
  • 1/2 cup Burnt Ends Rub
  • 2 cups barbecue sauce
  • 1 cup water
  • 1/4 cup red wine vinegar
  • 1/4 cup molasses
  • 1/4 cup butter
Mac and Cheese:
  • 1/2 pound wagon wheel pasta
  • 1-1/2 tablespoons beef tallow or butter
  • 1 tablespoon flour
  • 1 cup heavy cream
  • 1 cup milk
  • 3/4 cup evaporated milk
  • 1-1/2 teaspoons Worcestershire sauce
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon nutmeg
  • 1 dash hot pepper sauce
  • 1 cup shredded Cheddar cheese
  • 1/4 cup shredded Parmesan cheese

Cooking:

  1. Add wood chunks, chips or pellets to smoker according to manufacturer's instructions. Preheat smoker to 225°F.

  2. Sprinkle rub evenly across all surfaces of beef Chuck Roast pieces.

  3. Set timer for 2 hours depending on smoke flavor. Smoke 2 hours. Let rest for 10 minutes.

  4. Preheat oven to 350°F. Spray 13x9-inch baking dish or aluminum pan with cooking spray. Combine barbecue sauce, water, vinegar and molasses in dish. Add beef; toss to coat. Cover and bake 1 hour or until meat thermometer registers 195°F.  

  5. Uncover; bake an additional 30 minutes or until meat thermometer registers 203°F. Remove from oven; add butter.

  6. Meanwhile, prepare mac and cheese. Heat beef tallow in a saucepan over medium heat. Carefully whisk in flour; cook 2 to 3 minutes or until lightly browned, whisking constantly. Whisk in heavy cream and milks; cook 3 to 5 minutes or until thick, whisking constantly. Add Worcestershire sauce, salt, pepper, nutmeg and hot sauce; cook 3 to 5 minutes or until sauce thickens. Remove pan from heat and stir in 3/4 cup Cheddar cheese, Parmesan cheese and cooked pasta.

  7. Preheat broiler to high. Place mixture in 8x8-inch baking dish sprayed with cooking spray. Add pasta mixture; sprinkle top with remaining Cheddar cheese. Place dish so surface is 3 to 4 inches from heat. Broil 2 to 3 minutes or until cheese melts.  

  8. Serve 'burnt end' pieces with mac and cheese.

850 CALORIES

0 % *

24g SAT FAT

0 % DV **

41g PROTEIN

0 % DV

5.5 mg IRON

0 % DV

8.5 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, 2 to 3 burnt end pieces and mac and cheese: 850 Calories; 423 Calories from fat; 47g Total Fat (24 g Saturated Fat; 0.9 g Trans Fat; 1.8 g Polyunsaturated Fat; 15.6 g Monounsaturated Fat;) 197 mg Cholesterol; 1285 mg Sodium; 65 g Total Carbohydrate; 1.6 g Dietary Fiber; 38 g Total Sugars; 41 g Protein; 9.5 g Added Sugars; 330 mg Calcium; 5.5 mg Iron; 810 mg Potassium; 45.8 mcg Vitamin D; 0.7 mg Riboflavin; 13.2 mg NE Niacin; 0.5 mg Vitamin B6; 2.6 mcg Vitamin B12; 447 mg Phosphorus; 8.5 mg Zinc; 37.2 mcg Selenium; 132.2 mg Choline.

This recipe is an excellent source of Protein, Calcium, Iron, Vitamin D, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium, and Choline; and a good source of Potassium.

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