Burnt Ends with Mac and Cheese

Ingredients

• 1 boneless Beef Chuck Roast (2-1/2 to 3-1/2 pounds), cut into 2-inch pieces
• 0.5 cup Burnt Ends Rub
• 2 cups barbecue sauce
• 1 cup water
• 1/4 cup red wine vinegar
• 1/4 cup molasses
• 1/4 cup butter

Mac and Cheese:

• 1/2 pound wagon wheel pasta
• 1-1/2 tablespoons beef tallow or butter
• 1 tablespoon flour
• 1 cup heavy cream
• 1 cup milk
• 3/4 cup evaporated milk
• 1-1/2 teaspoons Worcestershire sauce
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon nutmeg
• 1 dash hot pepper sauce
• 1 cup shredded Cheddar cheese
• 1/4 cup shredded Parmesan cheese