Posted by MYETX
Mac and Cheese BBQ Shepherd’s Pie from Free Range Foodie
There are some things that just go together naturally: macaroni and cheese, meat and BBQ sauce. Peas and pods I say. It takes no stretch of the imagination to decide that putting a combination of two other combinations together would be anything short of incredible, and I’m here to tell you that this combination of combinations called Mac and Cheese BBQ Shepherd’s Pie is a hit.
Some food purists may have an issue with this dish though; if they do, tough! For those BBQ people, it doesn’t contain a slow cooked chunk of meat… get over it. And you Shepherd’s pie snobs, there are no potatoes harmed in the making of this fine meal… so sorry to disappoint. Either way, I say let’s just all get along and enjoy this decadent dish. Somebody else has to bring the beer.
I’d be remiss if I didn’t tell you right up front that this dish is really filling, I mean REALLY-REALLY filling. Don’t think you’ll eat two large servings of this one and do anything other than complain later as you’re being lazy on the couch. The other problem is that it really doesn’t make for good leftovers. The oils and grease separate and just don’t work out right after reheating. This creates quite a dilemma. 
- 3 tbsp kosher salt
- 1 lb pasta shells, cooked and drained
- 2 tbsp vegetable oil
- 1 cup chopped sweet bell peppers
- 5 cloves garlic, minced
- 1 ½ lb ground beef
- 1 tbsp black pepper
- ¾ cup BBQ sauce
- ¼ cup butter
- ¼ cup flour
- 2 ½ cups heavy cream
- 3 cups shredded sharp cheddar cheese
- 1 cup grated Parmigiano-Reggiano cheese
- 2 tbsp mustard
- In skillet #1, add oil and half the onions, garlic and bell pepper, then Season with half the salt and sauté. Once this has almost cooked through, add the ground beef and cook until done. Drain the grease, mix in the BBQ sauce and pour the mixture into a large casserole dish, spreading it out evenly across the bottom.
- In skillet #2, add the butter and the other half of the onions, garlic and bell pepper. Season this with salt and sauté. Once this has cooked through, add the flour and slowly add the heavy cream. Stir constantly until thickened (just about a minute) and add both of the cheeses – saving some cheddar to place on top of the final product, black pepper and mustard while stirring. Once combined, remove from heat and mix in the cooked and drained pasta shells.
- Carefully layer the shells and cheese over the meat in the casserole dish being careful not to fill it to the top, and then sprinkle the remainder of the cheddar on top. (Trust me – overfilling this will make a greasy mess in your oven).
- *Bonus – there will be more Mac and Cheese than it takes to fill the casserole dish. Try not to eat it now. I dare you.
- Bake at 375 degrees for 40 minutes.
- Remove from oven and let it rest for 15 minutes, then serve and enjoy!
I do hope you enjoy this recipe. Be sure to like my Facebook Page and visit Free Range Foodie on the web for more.
