BBQ Burnt Ends with Mac and Cheese

Ingredients

• 1450 g cellenatini or elbow pasta(450g)
• 260 g unsalted butter(60g)
• 340 g all-purpose flour(40g)
• 410 g garlic powder(10g)
• 55 g smoked paprika(5g)
• 66 g salt(6g)
• 74 g black pepper(4g)
• 8900 g beef brisket 'point' or pork belly, cubed into 1-inch pieces(900g)
• 9240 ml hickory BBQ sauce(240g)
• 1050 g brown sugar(50g)
• 11720 ml whole milk(720g)
• 12340 g sharp cheddar cheese, shredded(340g)
• 13115 g Gruyère cheese, shredded(115g)
• 1415 g crispy fried onions(15g)
• 1510 g fresh chives, finely chopped(10g)
• 165 g red pepper flakes(5g)
• 1720 g extra drizzle of BBQ sauce(20g)

Instructions

1. 1Season the meat cubes with salt, pepper, and paprika, then slow-roast or smoke at 135°C (275°F) for 2–3 hours.
2. 2Toss the meat with BBQ sauce and brown sugar, then return to the heat for 30 minutes until caramelized and 'burnt.'
3. 3Boil the pasta in a large pot of salted water until al dente, then drain and set aside.
4. 4In a large saucepan, melt the butter and whisk in the flour to create a smooth roux.
5. 5Gradually pour in the milk while whisking constantly until the sauce thickens and starts to simmer.
6. 6Stir in the garlic powder and shredded cheddar and Gruyère cheeses until the sauce is completely smooth.
7. 7Fold the cooked pasta into the cheese sauce until every noodle is thoroughly coated.
8. 8Scoop a generous portion of the mac and cheese into a serving bowl.
9. 9Top the pasta with several pieces of the sticky BBQ burnt ends.
10. 10Garnish with crispy onions, chives, and a final drizzle of BBQ sauce before serving.