1. Recipes
  2. Burnt Ends with Mac and Cheese

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.

Cook Mode

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.

Nutrition Information

The Essential Ingredients

Safe Handling Tips

FAQs

Beef Checkoff

Bourbon Blueberry & Brie Bacon Cheeseburger

Brian Capps of Louisville, KY, has been crowned the 2021 Derby Burger Champion in the 10th Annual Derby Burger Challenge. Capps’ burger, made with 100% Kentucky Cattlemen’s ground beef is packed with flavor. The patty is topped with brie, thick-cut bacon, a blueberry bourbon sauce and arugula - all on a brioche bun.

Ingredients

  • 1 pound Kentucky Cattlemen’s Ground Beef
  • 4 Slices Bacon, thick sliced
  • 1/4 inch Sliced Brie Cheese, rind removed
  • 1 pint Fresh Blueberries
  • 1 Lemon, halved
  • 1/8 cup White Sugar
  • 2 tsp. Cornstarch
  • 1 1/2 tsp. Bourbon
  • 2 Brioche Buns
  • 2 Tbsp. Salted Butter
  • Arugula 
  • ¼ tsp. Kosher Salt
  • ¼ tsp. Black Pepper

Recipe

1. Form Two Patties and Set Aside.

2. Preheat your skillet over medium high heat. Add butter, and sliced buns. Cook until golden brown, set aside.

3. Salt and pepper both sides of the burger patty, cook over medium high heat. Cook until internal temperature of 160°F (USDA recommended), add cheese before taking off heat until melted.

4. Add blueberries, sugar, and lemon juice into a small pot. Cook on medium to low heat for 5-7 minutes, stirring occasionally. Mix cornstarch with water to make a slurry. Slowly add your slurry mixture to thicken blueberry sauce. Remove mixture from heat and stir in your bourbon.

5. Build your burger. Place your burger patty with melted cheese, cooked bacon, blueberry sauce on the bottom bun. Top the burger with arugula and add the top bun.

6. Enjoy!

Find more delicious recipes and other ways to be involved in the Derby Burger Challenge HERE!