This post is sponsored by Big Red, but the content and opinions expressed here are my own.

Mastering the Kansas City BBQ Feast: Essential Side Dishes & Signature Flavors

Kansas City isn’t just a place on the map; it’s a legendary destination for barbecue enthusiasts worldwide. Known for its slow-smoked meats, sweet and tangy sauces, and a culture built around communal feasting, Kansas City BBQ is an experience unlike any other. But what truly completes this culinary journey? It’s the array of classic side dishes that perfectly complement the rich, smoky flavors of the main course. From creamy, soulful macaroni and cheese to refreshing potato salad and savory baked beans, these accompaniments are just as vital to the BBQ experience as the succulent pork ribs, tender brisket, and famous burnt ends.

As spring finally brings warmer days to Kansas City, the anticipation for outdoor gatherings and the smell of smoking meat fills the air. After weeks of uncooperative weather, there’s nothing quite like basking in the sun with a plate piled high with barbecue and its indispensable partners. Imagine settling down with a small slab of perfectly smoked ribs, a generous serving of homemade baked macaroni and cheese, and an ice-cold Big Red soda – a quintessential Kansas City moment.

The Heart of the Feast: Southern Soul Food Baked Mac and Cheese

When it comes to Kansas City BBQ side dishes, baked mac and cheese holds a special place, particularly the Southern soul food style. For many, including my family, it’s more than just a dish; it’s a cherished tradition passed down through generations. Our Southern roots ensure that a large, bubbling dish of mac and cheese graces every holiday table and almost every barbecue gathering. It’s the ultimate comfort food, providing a creamy, cheesy counterpoint to the bold flavors of smoked meats.

Crafting the perfect baked mac and cheese begins with the right pasta. I typically opt for elbow macaroni or cellentani, chosen for their ability to hold the rich cheese sauce beautifully. The foundation of this indulgent dish is a meticulously prepared roux, a classic French base made from flour and butter. This roux acts as the thickening agent, creating a smooth and velvety sauce that clings to every noodle. From this foundational roux, the magic truly begins. I “doctor it up” with a blend of carefully selected seasonings, plenty of rich milk, a touch of heavy whipping cream, and, of course, an abundance of various cheeses.

The secret to its irresistible flavor and texture lies in the cheese blend and the layering process. While sharp cheddar provides that iconic tangy kick, adding other cheeses like Parmigiano Reggiano, fontina, Pecorino Romano, and even small chunks of Muenster cheese elevates the complexity and creaminess. Each cheese brings its own unique character, contributing to a symphony of flavors that is both comforting and sophisticated. The dish is then layered in a baking dish, ensuring every spoonful boasts a perfect balance of pasta and gooey, melted cheese. The top layer bakes to a beautiful golden-brown crust, a hallmark of authentic Southern baked mac and cheese that Southerners know and love. For a detailed guide on how to achieve this culinary masterpiece, be sure to check out the full recipe here.

Beyond Mac and Cheese: The Quintessential Kansas City BBQ Sidekicks

While mac and cheese often steals the show, a complete Kansas City BBQ spread features an ensemble of supporting stars, each playing a crucial role in balancing the meal and enhancing the overall experience.

Sweet & Tangy Perfection: Baked Beans

Another non-negotiable staple for any barbecue feast is baked beans. Most baked bean recipes offer a distinctive sweet flavor, but the best versions strike a delicate balance between sweetness and a hint of tang. Whether they’re infused with molasses, brown sugar, a touch of mustard, or even a splash of apple cider vinegar, the complexity of flavors in baked beans makes them an ideal companion to the rich, savory meats. The slow-cooked texture and robust flavor profile make them incredibly satisfying and a must-have spoonful on every BBQ plate.

The Cool Counterpoint: Creamy Potato Salad

Amidst the warm, smoky meats and hearty baked dishes, a chilled potato salad provides a refreshing contrast. Its creamy texture and cool temperature cleanse the palate, offering a welcome reprieve from the intensity of the barbecue. A well-made potato salad is a symphony of flavors and textures, featuring tender potatoes, crisp celery or onion, and a rich, tangy dressing. Whether you prefer a classic mayonnaise-based dressing or a mustard-forward variant, potato salad is essential for a balanced and enjoyable BBQ meal.

Simple Yet Essential: White Bread and Pickles

Sometimes, the simplest accompaniments make the biggest impact. Every true cookout must include a generous tray of plain white bread and an assortment of pickles. The white bread serves a dual purpose: it’s perfect for soaking up every last drop of that delectable BBQ sauce, creating a makeshift sandwich, or simply providing a soft, neutral base. As for pickles, their bright, acidic crunch offers a sharp, refreshing cut through the richness of the meat and other sides. Dill pickles, bread and butter pickles, or even spicy pickled jalapeños all add a necessary burst of flavor and texture, enhancing the overall dining experience.

The Zesty Crunch: Coleslaw

Though not explicitly detailed in the original list, coleslaw is another iconic Kansas City BBQ side dish that deserves a spotlight. Offering a delightful crunch and a tangy, often creamy, dressing, coleslaw provides another layer of texture and freshness. Whether it’s a traditional creamy slaw with cabbage and carrots, or a more vibrant vinegar-based version, coleslaw adds a zesty brightness that complements the smokiness of the barbecue beautifully. It’s particularly good when piled on top of a pulled pork sandwich, adding moisture and a tangy bite.

The Essence of Kansas City BBQ Culture

In Kansas City, barbecue isn’t just food; it’s a way of life, a point of immense civic pride. Residents are fiercely passionate about their BBQ, often engaging in lively debates about whose pitmaster reigns supreme. The secret to Kansas City’s distinctive style lies in its commitment to slow-smoking meats over various hardwoods, creating a deep, complex flavor profile that is truly unique. This methodical approach ensures that every cut of meat, whether it’s a rack of pork ribs, a succulent brisket, crispy burnt ends, or tender pulled pork, is infused with that signature smoky essence.

While the barbecued meats are undeniably the main attraction, a true Kansas City plate feels incomplete without its supporting cast of sensational side dishes. These sides are carefully chosen to enhance, balance, and complement the rich, often intense, flavors of the smoked meats. And to wash it all down, there’s another undeniable staple: an ice-cold red soda. Specifically, Big Red soda, with its unique vanilla-cream flavor, has become an iconic pairing with Kansas City BBQ. Its sweet, effervescent notes provide a refreshing cleanse for the palate, perfectly cutting through the richness of the meat and sauce, preparing you for the next delicious bite.

A spread like this – an inviting table laden with perfectly smoked meats, an array of comforting side dishes, and a refreshing Big Red – embodies everything that spring and summer gatherings are made for. It’s about more than just a meal; it’s about community, tradition, and the simple joy of good food shared with loved ones.

Southern Soul Food Baked Mac and Cheese

Brandi Crawford

Southern baked mac and cheese is one of those recipes that’s in my DNA. I grew up in a family where mac and cheese wasn’t just food, it was tradition. Everyone had their own way of making it, but the one thing you could always expect was that cheesy, creamy middle and golden brown crust Southerners know and love on top. It’s been tested, loved, and remade by home cooks who want a mac and cheese recipe they can count on every single time.

Average rating: 5 out of 5 stars from 163 votes.

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Recipe Details

Prep Time: 30 mins

Cook Time: 30 mins

Total Time: 1 hr

Course: Side Dish

Cuisine: Soul Food, Southern

Servings: 10

Calories: 455 kcal

Equipment

• Cast Iron Skillet
• Ceramic Baking Dish
• Cheese Grater
• Colander

Ingredients

• 1 pound elbow macaroni or cellentani pasta
• 4 tablespoons butter
• 3 tablespoons flour
• 2-3 cups milk I often use 2 cups. Use your judgement. Start with 2 and add more if needed.
• 1 cup heavy whipping cream
• salt and pepper to taste
• onion powder to taste Start with ½ teaspoon. Taste 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

1. Preheat oven to 375 degrees.
2. Cook the pasta in accordance with the instructions on the package.
3. Drain the macaroni and rinse with cold water. This is important. You want the pasta to cool so that it does not continue to cook. The pasta will cook again while baking in the oven. Over-cooked pasta results in a terrible texture.
4. Heat a sauce pan on medium heat. Add the butter and allow it to melt.
5. Once melted, add the flour and whisk.
6. This will create a roux. Continue to whisk until the flour is fully combined.
7. Add the milk and heavy whipping cream and stir.
8. Add half of the shredded cheese and stir until the cheese is melted.
9. Add the seasonings and taste repeatedly. This step is important because you don’t want bland mac and cheese.
10. Return the pasta to the large pot. Drizzle the liquid mixture over the pasta and stir until fully combined.
11. Spray a 9 x 13 inch baking pan or 10 inch cast iron skillet with oil or grease with butter.
12. Begin to layer in the pasta. Start with the pasta, then add a layer of all of the shredded cheese and muenster chunks.
13. Add another layer of pasta, and then another layer of cheese.
14. Ensure there is adequate liquid throughout these steps (additional milk works well). This can be tricky. You do not want the dish to appear like soup, but you do not want it to be dry.
15. This step is important because without adequate liquid the dish will dry out while baking.
16. Bake for 25-45 minutes until the cheese has melted and is bubbly. I like for the crust on top to turn a deep golden brown, which takes more time. Use your judgment based on what works for you.
17. Cool before serving.

Video

Video embedded for recipe instruction.

Notes

You can substitute any cheese in this recipe for whatever cheese you like.

If you’re making this for a crowd, I wouldn’t make it ahead. This is a dish that’s best served fresh while the cheese is still soft and gooey. After making it, I leave it in the oven on warm and covered in foil.

I also wouldn’t prep it in advance. This will ruin the texture of the cheese.

Nutrition

Calories: 455kcal

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Nutrition Data

Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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