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Ingredients
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150 g dry macaroni or cavatappi
45 g butter
35 g all-purpose flour
400 ml 2% milk
100 ml 35% cream
200 g sharp cheddar, shredded
100 g Monterey Jack or mozzarella, shredded
4–6 g salt
1 g black or white pepper
1 g onion powder
1 g garlic powder
1.5 g mustard powder or Dijon
1 g smoked paprika
120–150 g fully cooked shredded brisket
20–30 g Smokey BBQ sauce
Diced Jalapeno or Crispy Onions, optional
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Preparation Instructions
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Cook pasta in well-salted water until just under al
dente. Drain and reserve.
Melt butter in a saucepan over medium heat.
Whisk in flour and cook 1–2 minutes until smooth
and bubbling without browning.
Gradually whisk in warm milk and cream. Bring to
a gentle simmer and cook until thickened.
Reduce heat to low. Add cheese in batches, stirring
until fully melted and smooth.
Season with salt, pepper, onion powder, garlic
powder, mustard, and smoked paprika.
Fold cheese sauce into cooked pasta until evenly
coated.
Spoon mac and cheese into serving bowl, top with
warm brisket, drizzle with BBQ sauce, and finish
with Jalapeno and crispy topping if desired.
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Nutrition Info.
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1 serving
Calories: ............................ 790
Protein: ............................ 37 g
Fat: .................................... 51 g
Carbohydrate: ................. 45 g
Fibre: ................................... 2 g
Sugar: .................................. 9 g
Cholesterol: .................... 165 mg
Sodium: ...................... 1,010 mg
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