Save A rich and comforting dish combining creamy macaroni and cheese with tender, smoky barbecue pulled pork, finished with a crispy topping.
I first made this recipe for a family game night and it was gone before the second round started. Everyone loved the gooey cheese and melt-in-your-mouth barbecue pork, and we still talk about it every time we crave comfort food.
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
- Prepare Oven and Dish:
- Preheat your oven to 190°C (375°F). Grease a large baking dish.
- Cook Pasta:
- Cook the macaroni in a large pot of salted boiling water until just al dente. Drain and set aside.
- Start Cheese Sauce:
- In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
- Add Dairy:
- Gradually whisk in the milk and cream. Bring to a simmer and cook until thickened, about 3–4 minutes.
- Finish Sauce:
- 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:
- Combine the cooked macaroni and cheese sauce in a large bowl. Mix well.
- Layer:
- 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.
- Top:
- 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.
Save This dish brings my family together every time I serve it. My kids love helping layer the macaroni and pulled pork, and everyone fights over the crispy edges!
Serving Suggestions
Serve it hot with a crisp green salad or coleslaw to balance the richness. A glass of Zinfandel or smoky amber ale makes for a perfect dinner pairing.
Required Tools
Large pot, saucepan, whisk, baking dish (approx. 9x13 inches), mixing bowls, measuring cups and spoons
Nutritional Information
Each serving contains approximately 720 calories, 38 g total fat, 54 g carbohydrates, and 38 g protein. Nutrition may vary depending on ingredients used.
Save This barbecue pulled pork mac and cheese is the ultimate comfort food. Make it once, and you'll crave it again and again!
Recipe FAQ
- → What type of pasta works best?
Elbow macaroni is ideal for holding the rich cheese sauce and tender meat layers.
- → Can I use other cheeses?
Yes, smoked cheddar enhances complexity, but sharp cheddar and Monterey Jack provide creamy melt and flavor.
- → How to achieve a crispy topping?
Mix panko breadcrumbs with melted butter and Parmesan cheese for a golden, crunchy finish.
- → Is pulled chicken a good alternative?
Definitely, substituting pulled chicken provides a lighter yet flavorful option.
- → How to add extra smoky flavor?
Incorporate smoked paprika into the cheese sauce or use smoked cheddar for enhanced smokiness.
- → What sides complement this dish?
A crisp green salad or tangy coleslaw balances the richness perfectly.