Pin it A rich and comforting dish combining creamy macaroni and cheese with tender, smoky barbecue pulled pork, finished with a crispy topping. This is the ultimate mashup for barbecue and cheese lovers.
I first tried combining pulled pork and macaroni at a summer party and it was an instant hit. The smoky pork contrasts perfectly with creamy cheese and crunchy breadcrumbs—everyone wanted seconds.
Ingredients
- Pulled Pork: 2 cups cooked pulled pork (with barbecue sauce)
- Pasta: 400 g (14 oz) elbow macaroni
- Cheese Sauce: 3 tbsp unsalted butter, 3 tbsp all-purpose flour, 2 cups whole milk, 1 cup heavy cream, 2 cups shredded sharp cheddar cheese, 1 cup shredded Monterey Jack cheese, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, 1/4 tsp black pepper
- Topping: 1 cup panko breadcrumbs, 2 tbsp melted butter, 1/4 cup grated Parmesan cheese, 2 tbsp chopped fresh parsley (optional)
Instructions
- Preheat the Oven:
- Preheat your oven to 190°C (375°F). Grease a large baking dish.
- Cook the Macaroni:
- Cook the macaroni in a large pot of salted boiling water until just al dente. Drain and set aside.
- Make Cheese Sauce:
- In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the milk and cream. Bring to a simmer and cook until thickened, about 3–4 minutes.
- Add Cheese and Seasonings:
- Reduce heat to low. Add cheddar, Monterey Jack, smoked paprika, garlic powder, salt, and pepper. Stir until cheese is melted and sauce is smooth.
- Combine Macaroni and Cheese Sauce:
- Combine the cooked macaroni and cheese sauce in a large bowl. Mix well.
- Layer Pulled Pork:
- Spread half of the mac and cheese in the prepared baking dish. Evenly distribute the pulled pork over this layer. Top with remaining mac and cheese.
- Make and Add Topping:
- In a small bowl, mix panko breadcrumbs, melted butter, and Parmesan. Sprinkle evenly over the top.
- Bake:
- Bake for 20–25 minutes, or until topping is golden and bubbling at the edges.
- Rest and Serve:
- Let rest for 5 minutes. Garnish with chopped parsley if desired. Serve warm.
Pin it This recipe always brings the family together: kids assemble the layers and everyone enjoys scraping up the crispy topping at the table.
Required Tools
Large pot, saucepan, whisk, baking dish (approx. 9x13 inches), mixing bowls, measuring cups and spoons
Allergen Information
Contains milk (dairy), wheat (gluten), pork. May contain soy if present in barbecue sauce. Always check product labels.
Nutritional Information
Per serving: 720 calories, 38 g total fat, 54 g carbohydrates, 38 g protein
Pin it Barbecue pulled pork mac and cheese is sure to become your favorite comfort meal. Enjoy the rich flavors and extra-cheesy goodness at your next gathering.
Recipe FAQs
- → What cheese works best for a creamy sauce?
Sharp cheddar and Monterey Jack blend well to create a rich, melted cheese sauce with a hint of smokiness when combined with smoked paprika.
- → Can pulled chicken be used instead of pork?
Yes, substituting pulled chicken provides a lighter yet equally flavorful option that pairs well with the creamy cheese.
- → How do I achieve a crispy topping?
Mix panko breadcrumbs with melted butter and Parmesan cheese, then sprinkle over the dish before baking to create a golden, crunchy crust.
- → What cooking time ensures macaroni is perfectly al dente?
Boil the pasta just until tender but still firm to the bite, usually a minute or two less than package instructions suggest.
- → Are there suitable side dishes to accompany this dish?
A crisp green salad or crunchy coleslaw provides a fresh contrast to the rich, creamy layers.