If you love meat and plain mac and cheese just won't cut it for you, try this carnivore mac and cheese version instead. Make sure to wear stretchy pants as you will definitely be coming back for seconds.

Ingredients:
3 Tbsp kosher salt
1 lb small pasta shells
2 Tbsp vegetable oil
2 small onions, chopped
1 green bell pepper, chopped
5 cloves of garlic, minced
1 1/2 lbs beef chuck, fat trimmed off
1 Tbsp black pepper
1 cup BBQ sauce
1/4 cup butter
1/4 cup all purpose flour
2 1/2 cups half-and-half or milk
3 cups shredded sharp Cheddar cheese
1 cup freshly grated Parmesan cheese
2 tsp Dijon mustard
Tabasco sauce (to taste)

Instructions:
Preheat oven to 375F.
Grind the meat using a large size plate. The coarser the grind - the better. If you don't have a grinder at home ask your butcher or someone at the meat counter at you local store to grind the chuck for you.
Bring a large pot of water to a boil, add a tablespoon of salt. Cook the pasta shells al dente, about 8-9 minutes (or follow the instructions on the package). Drain, transfer to a large bowl, cover and set aside.
Heat the oil in a large skillet over medium heat. Add half the chopped peppers and onions. Sautee, frequently stirring, until soft and the onions are golden brown, about 4-5 minutes. Add the garlic and continue cooking for another minute. Add the beef and cook until no longer pink, frequently stirring and breaking up large pieces. Season with salt and pepper (1 1/2 teaspoon each), add the BBQ sauce, stir, remove from heat and set aside.
Melt the butter in a large sauce pan over medium heat. Add the rest of chopped peppers and onions and cook until soft and slightly caramelized. Add the flour and whisk vigorously to prevent clumping. Let cook for about a minute, constantly whisking. The flour will be brown in color by now with a pleasant nutty aroma to it. Slowly add the cream while constantly whisking. Continue cooking until the mixture begins to bubble and thickens a little. Remove from heat. Stir in two cups of Cheddar (reserving one cup for later), Parmesan, mustard and 1 1/2 teaspoons each of salt and pepper. Keep stirring until you get a nice, smooth texture. Season with Tabasco if desired, given it a final stir and set aside.
Transfer the cheese sauce into to the bowl with the pasta and fold it in.
Grease a 9" by 13" roasting pan with some butter. Spread the ground meat mix evenly in the pan, then spread the pasta/cheese mix on top. Top with the remaining cup of shredded Cheddar.
Bake at 375F for about 30-45 minutes, or until the cheese bubbles around the edges.
Remove from oven, let rest for 15 minutes, then slice and serve