Save Mac and Cheese BBQ Meatball Subs are a crave-worthy upgrade to both meatball subs and classic mac and cheese. Here, soft toasted rolls are loaded with smoky BBQ-glazed meatballs and topped with a creamy, homemade macaroni and cheese. The whole sub is then broiled until the cheese bubbles and the tops turn golden. It is a total crowd-pleaser that combines comfort food favorites for one epic sandwich.
The first time I made these Mac and Cheese BBQ Meatball Subs, my family’s eyes lit up when they saw the combination. Now these subs are my go-to special meal request whenever we want something indulgent and fun.
Ingredients
- Ground beef: gives the meatballs juiciness and classic flavor Choose a good-quality blend for best results
- Breadcrumbs: help bind the meatballs and keep them tender Go for fresh if possible for softer texture
- Milk: adds moisture to the meatballs for that perfect bite Whole milk is ideal for richness
- Large egg: helps hold everything together and gives structure
- Grated Parmesan cheese: adds depth and a savory note Freshly grated brings out the best flavor
- Fresh parsley: brings bright color and lightness to the meatballs Make sure it is crisp and fragrant
- Garlic powder and onion powder: for layered flavor without chopping
- Salt and black pepper: for seasoning Always use fresh cracked pepper if you can
- BBQ sauce: brings sweet and smoky glaze to the meatballs Pick one you love for biggest flavor impact
- Elbow macaroni: gives classic shape for mac and cheese Bronze-cut pasta holds sauce even better
- Unsalted butter: for richness in the cheese sauce and for brushing rolls Use high-quality butter for best flavor
- All-purpose flour: helps thicken the cheese sauce Try to use unbleached
- Whole milk: creates a creamy, luscious sauce Full-fat milk is key here
- Sharp cheddar cheese: melts smooth and gives mac and cheese its signature tang Shred it yourself for the best melt
- Ground mustard (optional): for a bit of sharpness and extra savory depth
- Salt and pepper: to taste in the cheese sauce
- Large sub rolls: sturdy enough to hold all the fillings Look for bakery-fresh rolls
- Shredded mozzarella cheese (optional): for an irresistible gooey cheesy topping
- Fresh parsley (optional): for garnish Pick a vibrant bunch for an eye-catching finish
Instructions
- Mix and Shape the Meatballs:
- Combine the ground beef, breadcrumbs, milk, egg, Parmesan, parsley, garlic powder, onion powder, salt, and black pepper in a large bowl. Mix gently just until everything is combined. Overmixing can make meatballs tough so use a light touch. Scoop out portions and roll into sixteen evenly sized meatballs about the size of golf balls. Arrange the meatballs with some space between them on a parchment-lined baking sheet.
- Bake and Glaze the Meatballs:
- Bake the meatballs in a preheated oven at 200 degrees Celsius until they are cooked through and deeply browned which takes about eighteen to twenty minutes. When done place the meatballs in a large bowl and toss them generously with BBQ sauce until well coated. This is where the magic happens the meatballs soak up smoky sweet flavor and glisten.
- Cook the Macaroni and Make the Cheese Sauce:
- While the meatballs bake bring a large pot of salted water to a boil and cook the elbow macaroni according to package instructions until al dente. Drain the pasta and set it aside. In a saucepan melt butter over medium heat then whisk in flour until smooth and cook for about one minute to remove any raw flavor. Slowly whisk in the milk bit by bit until the mixture is smooth and starting to thicken about three to four minutes. Remove from the heat and immediately stir in shredded cheddar and ground mustard if using mixing until the cheese is fully melted and sauce is velvety. Season with salt and pepper and fold in the cooked macaroni so every noodle gets coated.
- Toast the Rolls and Assemble the Subs:
- Turn the broiler to high and open the sub rolls on a baking sheet. Use a brush to coat the insides with melted butter. Slip them under the broiler for just a minute or two until the insides are golden and a little crisp on the edges. Layer four BBQ meatballs into each roll then spoon a generous portion of mac and cheese over top. Sprinkle with additional shredded mozzarella if you want an extra cheesy crust.
- Broil to Finish:
- Slide the assembled subs back under the broiler and watch closely for two to three minutes. You are aiming for the cheese to bubble and the tops to turn golden brown. This short broil melds all the layers together so every bite is warm and gooey.
- Garnish and Serve:
- Top each sub with a sprinkle of fresh chopped parsley for a burst of color. Serve hot while the cheese is still melty and the rolls are crisp at the edges. Each bite gives you a little of everything savory meatball zingy BBQ creamy pasta and melted cheese.
Pin it My kids still talk about the time we made these after a snow day and nobody could wait for dinner because the kitchen smelled amazing.
Storage Tips
Once baked wrap any leftover subs tightly in foil and keep in the fridge for up to two days. For best results reheat in the oven so the roll stays crisp and the cheese melts again. If you want to freeze save the meatballs and mac and cheese separately. Defrost overnight in the fridge then assemble and broil right before serving.
Ingredient Substitutions
You can swap out the ground beef for ground turkey or chicken for a lighter version. Vegetarian meatballs also work beautifully here. For a punchier taste try smoked cheddar or a mix of cheeses in the mac and cheese. Gluten-free pasta and breadcrumbs can be used if anyone at the table has food sensitivities.
Serving Suggestions
These subs are a complete meal but they pair well with a crisp green salad or a pile of kettle chips. For a Southern cookout vibe serve with sweet iced tea and pickles on the side. When serving to a crowd set up a toppings bar with extra BBQ sauce jalapeños or thin-sliced red onions for DIY fun.
Cultural and Historical Context
The classic American meatball sub and macaroni and cheese are beloved comfort foods. Bringing them together amplifies the best parts of both dishes the saucy savory essence of a meatball sandwich plus the creamy cheesy soulfulness of homemade pasta. As BBQ joins the party you get a mash-up rooted in American food traditions and tailgate culture.
Seasonal Adaptations
Add fresh corn kernels or diced sweet peppers to the mac and cheese in summer Roast butternut squash or stir in sautéed kale for fall and winter heartiness Top with sliced tomatoes or a spoonful of coleslaw for backyard BBQ flair
Pin it One time I brought these to a game day potluck and there were zero leftovers they disappeared in minutes. If you want to freeze for later I recommend doubling the meatballs and mac and cheese then cooling and freezing them in airtight containers. When ready to eat simply reheat assemble and broil for a fuss-free homemade treat.
Frequently Asked Questions
- → Can I use different meat for the meatballs?
Yes, ground turkey or chicken works well and provides a lighter alternative to beef for this dish.
- → How do I prevent the rolls from getting soggy?
Toast the split sub rolls under the broiler before building the subs to help keep them crisp and sturdy.
- → Is it possible to make the mac and cheese ahead?
Prepare the macaroni and cheese in advance and store it chilled. Reheat gently and stir before assembly for creamy texture.
- → What sides pair well with these subs?
Crisp salads, sweet potato fries, or classic coleslaw complement the bold flavors and add balance to the meal.
- → Are there easy ways to add extra flavor?
Add pickled jalapeños, red onion, or use smoked cheese to enhance the taste of your subs further.