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Gram & Dun’s Burnt Ends Mac and Cheese

Whether you’re ready to play chef or just want to delight in a twist on two favorite comfort foods, you’re in luck with this recipe, courtesy of local Country Club Plaza eatery Gram & Dun. Kansas City’s famous burnt ends meet not-your-mother's macaroni and cheese to create a meal you’ll whip out to impress guests.
Picture of macaroni and cheese in a bowl with bread crumbs and pickle slices on top
Gram & Dun’s Burnt Ends Mac and Cheese


8 ounces pasta noodles
4 ounces garlic cream (recipe below)
2 ounces heavy cream
2 ounces pecorino cheese
4 ounces burnt ends
1 ounce pork rinds, crushed

  1. Cook pasta according to package directions.
  2. Drain pasta. Add garlic cream sauce and burnt ends.
  3. Top with crushed pork rinds.

Garlic Cream (Small Batch – yields 1 qt.)

1 quart heavy cream
¼ cup minced garlic
¼ cup minced shallots
⅓ cup white wine

Garlic Cream Instructions
  1. In a medium saucepan, sweat the garlic and shallots for 2 to 3 minutes in a few teaspoons of oil blend.
  2. Add wine, and reduce until almost dry.
  3. Once wine has reduced, add heavy cream and carefully bring to a boil over medium-high heat.
  4. Reduce cream by at least half.
  5. Pour liquid through a chinois.

Local Productions

Burnt Legend

Explore the history and mystery of the Kansas City delicacy known as Burnt Ends.