This post is sponsored by Big Red, but the content and opinions expressed here are my own.
The best side dishes to pair with Kansas City BBQ include soul-food baked macaroni and cheese, potato salad, baked beans, plain white bread, pickles, and coleslaw. These classics complement smoked meats such as pork ribs, brisket, burnt ends, chicken, and sausage.
April has arrived and spring feels like it’s in the air. I finished my spring cleaning, cleared out the garage, organized closets, and donated clothes. I even brought out the spring linen tablecloths for the dining room. The only catch: Kansas City’s weather hasn’t quite cooperated yet.
We’ve had a few sunny days that warmed into the 60s, and on one of those I made the most of it. I sat outside with a small slab of ribs, a pan of my favorite baked macaroni and cheese, and an ice-cold Big Red.
Baked mac and cheese is a Southern staple in my family. With Southern roots, mac and cheese shows up at holidays and most barbecues. I usually use elbow macaroni or cellentani. I start by making a roux with flour and butter, then add milk, seasonings, and plenty of cheese. After combining, I layer it in a baking dish and bake until the top is golden and bubbly. Check the recipe here for details.
Baked beans are another essential side. Most recipes offer a sweet profile, and I love beans with a little tang to balance the sweetness.
Potato salad, served chilled, is a perfect counterpoint to warm, smoky meats. It cools and refreshes the palate between bites of rich barbecue.
A cookout isn’t complete without a tray of plain white bread and jars of pickles. I often use a slice of bread to sop up extra barbecue sauce—simple and satisfying.
Kansas City is passionate about BBQ. KC-style barbecue is known for meats slowly smoked in a pit: ribs, burnt ends, pulled pork, and brisket are favorites. While the meat is the star, the right sides make a plate memorable. And for me, a cold glass of Big Red soda is a must with barbecue.
A spread of smoky meats, creamy mac and cheese, tangy baked beans, chilled potato salad, fresh bread, and pickles—washed down with a bright red soda—is exactly what spring and summer cookouts are made for.
Southern Soul Food Baked Mac and Cheese
Brandi Crawford
Pin Recipe
Equipment
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Food Processor
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Cast Iron Skillet
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Ceramic Baking Dish
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Cheese Grater
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Colander
Ingredients
- 1 pound elbow macaroni or cellentani pasta
- 4 tablespoons butter
- 3 tablespoons flour
- 2-3 cups milk Start with 2 cups and add more if needed.
- 1 cup heavy whipping cream
- salt and pepper to taste
- onion powder to taste Start with ½ teaspoon and adjust.
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded parmigiano reggiano
- 1 cup shredded fontina cheese
- 1 cup shredded pecorino romano cheese
- ½ cup muenster cheese cut into small chunks
Instructions
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Preheat oven to 375°F (190°C).
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Cook the pasta according to package directions.
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Drain and rinse the pasta with cold water to stop the cooking; it will continue to cook in the oven and you want to avoid overcooked pasta.
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In a saucepan over medium heat, melt the butter.
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Add the flour and whisk to form a roux, cooking until fully combined.
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Pour in the milk and heavy whipping cream, stirring until smooth.
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Stir in half of the shredded cheese until melted.
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Season with salt, pepper, and onion powder, tasting and adjusting as you go to avoid blandness.
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Return the pasta to the pot and pour the cheese sauce over it, stirring to combine.
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Grease a 9×13-inch baking pan or a 10-inch cast iron skillet with oil or butter.
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Layer the pasta, then add a layer of remaining shredded cheeses and muenster chunks, then repeat so the dish is evenly layered.
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Make sure there is enough liquid throughout—add more milk if needed. The dish should be moist but not soupy.
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Bake for 25–45 minutes until the cheese is bubbly and the top reaches a deep golden brown, adjusting time to your oven and preference.
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Allow the casserole to cool briefly before serving.
Notes
If serving a crowd, don’t make this far in advance. Baked mac and cheese is best served fresh while the cheese remains soft and gooey; keep it warm and covered if you need to hold it briefly.
Avoid prepping it too far ahead to preserve the texture of the cheese.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be considered a guarantee. This information was calculated using a nutrition tool; for the most accurate results, calculate nutrition using the actual ingredients you use.