Breaking Down the Dish | Burnt End Mac & Cheese


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For the majority of us, it takes a lot of self control to not indulge in mac & cheese. And we're not talking about the out-of-the-box kind. We're talking about homemade mac & cheese, where the cheese is real and the pasta has a fancy name. But what happens when you combine this comfort dish with a Kansas City namesake? You lose all sense of self control because you, my friend, have just been introduced to the Burnt End Mac & Cheese from Gram & Dun. For this week's "Breaking Down the Dish", we step into the kitchen with Chef Nathan for a look at how this Gram & Dun house favorite is made. We'll start by saying it's truly the definition of Kansas City comfort, combining everything you want in a mac & cheese dish with the KC barbecue tradition of burnt ends.

Here's how it goes:

Garlic sauce, Fontina & Pecorino cheeses and Torchio macaroni makes a decadent mac & cheese blanket. Underneath it lies a pile of beef burnt ends, which are smoked in-house and mixed with house barbecue sauce. Topped with crumbled pork rinds and Bread & Butter pickles, the Burnt End Mac & Cheese is complete and ready for whatever fate lies ahead. That's where you come in.

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