Main · beef
Burnt Ends Mac and Cheese
A deeply indulgent mac and cheese loaded with crisped burnt ends and finished under the grill with a smoked paprika breadcrumb.
Ingredients
- —250g Symi's BBQ Brisket Burnt Ends, heated and crisped
- —300g macaroni
- —50g butter
- —50g plain flour
- —600ml whole milk
- —150g mature cheddar, grated
- —100g gruyere, grated
- —1 tsp English mustard
- —80g panko breadcrumbs
- —1 tsp smoked paprika
- —2 tbsp butter, melted
Method
- 1.
Cook the macaroni until just under al dente. Drain, reserving a cup of pasta water.
- 2.
Melt butter in a large saucepan over medium heat. Add flour and stir for 2 minutes. Gradually whisk in the milk until smooth. Simmer 5 minutes until thickened.
- 3.
Remove from heat. Stir in the cheeses and mustard until melted and glossy. Season well. Fold in the macaroni, loosening with pasta water if needed.
- 4.
Transfer to a baking dish. Push the crisped burnt ends across the top.
- 5.
Mix the breadcrumbs with melted butter and smoked paprika. Scatter over the top.
- 6.
Grill at high heat for 8 to 10 minutes until golden and bubbling at the edges.