Pin This Mac and Cheese BBQ Meatball Sub recipe packs rich homestyle flavor into every bite. Tender beef meatballs glazed with tangy barbecue sauce get tucked into buttery toasted rolls, then crowned with creamy mac and cheese. The result is pure comfort—an irresistible sandwich that brings together two American favorites.
I whipped up these subs after a potluck where both mac and cheese and meatballs were huge hits. The fusion keeps everyone coming back for seconds—especially on chilly nights.
Ingredients
- Ground beef: for juicy, tender meatballs, go for 80 percent lean for the best texture
- Breadcrumbs: help hold the meatballs together, use fresh for softest results
- Whole milk: in both meatballs and cheese sauce, gives richness and creaminess
- Large egg: binds the meatball mixture
- Grated Parmesan and fresh parsley: layer in savory flavors and freshness
- Garlic powder and onion powder: add depth and aroma
- Salt and black pepper: enhance every bite
- Sharp cheddar cheese: brings bold flavor to the mac and cheese, opt for block cheese and shred it yourself for better melt
- Elbow macaroni: the classic pasta holds the cheese sauce perfectly, look for bronze cut pasta for sauce cling
- Unsalted butter: for buttery notes in rolls and cheese sauce
- All-purpose flour: thickens the cheese sauce
- Ground mustard: optional but brightens the mac and cheese if available
- Sub rolls: purchase bakery-style for sturdy sandwiches, toasting keeps them from going soggy
- BBQ sauce: sweet, tangy flavor ties the dish together, use your favorite style or make homemade
- Mozzarella cheese: optional for that gooey topping, choose whole-milk mozzarella for stretch
- Fresh parsley for garnish: adds color and a hint of herby flavor
Instructions
- Prepare the Meatball Mixture:
- Combine ground beef, breadcrumbs, milk, egg, Parmesan, parsley, garlic powder, onion powder, salt, and pepper in a large bowl. Mix with clean hands until just combined for light, tender meatballs.
- Shape and Bake the Meatballs:
- Divide the mixture into 16 even portions. Roll each gently into a golf ball shape. Arrange on a parchment-lined baking sheet. Bake at 200 Celsius or 400 Fahrenheit for 18 to 20 minutes until browned and cooked through.
- Coat Meatballs with BBQ Sauce:
- Transfer the hot, cooked meatballs into a large bowl. Pour over BBQ sauce and toss to coat every meatball generously. This step locks in moisture and gets sticky flavor on every surface.
- Boil the Pasta:
- Bring a large pot of well-salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente. Drain completely and set aside.
- Make the Cheese Sauce:
- Melt butter in a saucepan over medium heat, whisk in flour and cook for one minute until bubbly and fragrant. Gradually add milk, whisking constantly until smooth and thickened, about three to four minutes. Remove saucepan from heat and stir in shredded cheddar plus mustard if using until fully melted and creamy. Taste and season with salt and pepper.
- Combine Pasta with Cheese Sauce:
- Gently fold the drained macaroni into the cheese sauce, making sure all pasta is evenly coated. Do this while sauce is hot for best results.
- Toast the Rolls:
- Split each sub roll and place cut sides up on a baking sheet. Brush interiors with melted butter. Toast briefly under a broiler set to high for one to two minutes until lightly golden and crisp. Watch carefully to prevent burning.
- Assemble the Subs:
- Nestle four BBQ-glazed meatballs inside each toasted roll. Spoon a generous scoop of hot mac and cheese over the top, then sprinkle mozzarella over the mac and cheese if you like.
- Broil to Finish:
- Return assembled subs to the broiler for two to three minutes until cheese topping is bubbly and golden brown. This melds the flavors and creates an irresistible gooey crust.
- Garnish and Serve:
- Scatter fresh chopped parsley on top if desired. Serve hot with plenty of napkins.
Pin Every time I make this my family cannot pick a favorite part—sometimes it is the creamy cheese pull, other times it is the smoky barbecue sauce. Those buttery golden rolls have become a tradition in our house for any big game or movie night.
Storage Tips
Store any leftover meatballs and mac and cheese in separate airtight containers in the fridge for up to three days. Reheat the components separately for best texture and reassemble on fresh rolls when ready to serve. If you have leftover assembled subs, wrap them tightly in foil and reheat in a 325 degree oven until hot and crisp. Avoid microwaving the whole sub if possible to prevent the bread from turning soggy.
Ingredient Substitutions
You can use ground turkey or chicken for lighter meatballs. Just add a splash more milk to keep them moist. For gluten free subs use gluten free breadcrumbs and rolls, and your favorite pasta alternative. Smoked cheddar or gouda work wonderfully in the cheese sauce for extra depth.
Serving Suggestions
Pair these subs with crisp coleslaw or tangy pickles for a fresh contrast. A handful of potato chips or sweet potato fries on the side adds crunch. They are also great served as sliders for parties using mini rolls and single meatballs.
Pin Finish these hearty subs with a sprinkle of parsley and serve hot for best enjoyment. Get ready for compliments—they make any dinner extra special.
Recipe Q&A
- → Can I use another meat for the meatballs?
Yes, ground turkey or chicken works well as a substitution for beef. Season to taste for best results.
- → Which cheese is recommended for mac and cheese?
Sharp cheddar delivers bold flavor, but smoked cheddar or a blend enhances depth. Mozzarella adds extra melt.
- → How do I add more spice?
Add pickled jalapeños, sliced red onion, or a dash of hot sauce for a flavorful kick to your subs.
- → Can rolls be made ahead?
You can toast sub rolls in advance and rewarm before assembling to save prep time without sacrificing texture.
- → Is the dish suitable for vegetarians?
No, these subs contain meat, dairy, and egg. For a meatless version, use plant-based meatballs and cheese.
- → What drink pairs well with these subs?
Crisp lager or iced tea complement the rich flavors and smoky undertones in this classic American dish.
