Burnt Ends Macaroni and Cheese

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 30 min

Additional 5 min

Total 45 min

Ingredients

3 cups (720 ml) cooked elbow macaroni
2 cups (480 ml) burnt ends, chopped (suggested example: unsauced cooked beef brisket point; estimated edible weight270 g for nutrition)
3 tbsp (45 ml) unsalted butter
3 tbsp (24 g) all-purpose flour
2 cups (480 ml) whole milk
1 cup (113 g) sharp cheddar, grated
1 cup (113 g) Monterey Jack or Gruyère, grated
1/2 cup (60 g) panko breadcrumbs (optional)
Salt and black pepper to taste

Instructions

1. Preheat oven to 350°F (175°C). Butter a 9x9-inch baking dish.
2. Make a béchamel: melt butter in a saucepan over medium heat, whisk in flour and cook 1 minute, then gradually whisk in milk until smooth and thickened.
3. Remove from heat and stir in grated cheeses until melted. Season with salt and pepper.
4. Toss cooked macaroni and chopped burnt ends with the cheese sauce, transfer to the prepared dish.
5. Sprinkle panko breadcrumbs over the top if using, dot with a little extra butter.
6. Bake 20–25 minutes until bubbly and golden on top. Let rest 5 minutes before serving.