Macaroni and cheese with shredded barbecued veal

Ingredients

• 1 kg (about 2 1/4 lb) Quebec Veal blade roast
• 15 ml (1 tbsp) olive oil
• 750 ml (3 cups) sodium-reduced beef broth
• 1 onion, chopped
• 15 ml (1 tbsp) chopped garlic
• 330 ml (1 1/3 cups) commercial barbecue sauce
• 750 ml (3 cups) macaroni
• 30 ml (2 tbsp) butter
• 30 ml (2 tbsp) all-purpose flour
• 625 ml (2 1/2 cups) milk
• 625 ml (2 1/2 cups) grated Italian cheese blend
• 125 ml (1/2 cup) panko breadcrumbs

Preparation

1. Preheat oven to 180°C (350°F).
2. Heat oil in a large skillet over medium-high heat. Sear blade roast for 1 to 2 minutes on each side.
3. Place in a baking dish, then add broth, onion and garlic.
4. Cover and bake for 3 hours 30 minutes to 4 hours 30 minutes, until the roast flakes easily with two forks. Remove from oven.
5. Remove roast from pan and flake with two forks.
6. Pour barbecue sauce into a large saucepan. Bring to the boil.
7. Add the shredded meat to the pan and stir to coat well. Set aside.
8. Increase oven temperature to 205°C (400°F).
9. Cook macaroni al dente in a large pot of boiling salted water. Drain.
10. In the same saucepan, melt butter over medium heat. Sprinkle with flour and cook, for 1 minute, whisking.
11. Gradually pour the milk into saucepan while whisking. Bring to the boil, whisking constantly, until thickened. Remove from heat.
12. Add cheese to saucepan and stir until melted.
13. Return the macaroni to the pan and add half the shredded veal. Stir again.
14. Transfer the mixture to another baking dish. Cover with remaining shredded veal and sprinkle with panko breadcrumbs. Bake for 17 to 20 minutes.

Photo credit: Pratico-Pratiques