Pin it A rich and comforting dish combining creamy macaroni and cheese with tender, smoky barbecue pulled pork, finished with a crispy topping.
The first time I made this, it became an instant family favorite & disappeared from the table in no time. There is something irresistible about cheesy pasta paired with smoky pulled pork that keeps everyone coming back for more.
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
- Prep and Cook Pasta:
- Preheat your oven to 190°C (375°F). Grease a large baking dish. 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. 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 and Layer:
- Combine the cooked macaroni and cheese sauce in a large bowl. Mix well. 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 and Serve:
- Bake for 20–25 minutes, or until topping is golden and bubbling at the edges. Let rest for 5 minutes. Garnish with chopped parsley if desired. Serve warm.
Pin it This dish is always a hit during our weekend family meals & is often requested at potlucks. Watching everyone savor the cheesy, smoky layers together is half the fun.
Required Tools
Large pot, saucepan, whisk, baking dish (approx. 9x13 inches), mixing bowls, measuring cups and spoons
Serving Suggestions
Serve with a crisp green salad or coleslaw for a fresh contrast. A Zinfandel or smoky amber ale pairs wonderfully with the rich flavors.
Nutritional Information
Per serving: 720 calories, 38 g total fat, 54 g carbohydrates, 38 g protein.
Pin it This barbecue pulled pork mac and cheese is comfort food at its best & will be a favorite for years. Enjoy every creamy, savory bite!
Recipe FAQs
- → What type of pasta works best?
Elbow macaroni is ideal for its shape and texture, holding the cheese sauce well for a creamy bite.
- → Can I use a different meat?
Yes, pulled chicken is a good alternative for a lighter smoky flavor while maintaining texture.
- → How do I get a crispy topping?
Mix panko breadcrumbs with melted butter and Parmesan, then bake until golden for a crunchy finish.
- → Which cheeses enhance the dish?
Sharp cheddar and Monterey Jack melt smoothly, providing rich and balanced creaminess with subtle smokiness.
- → Can I add extra smokiness?
Using smoked cheddar cheese or adding smoked paprika intensifies the smoky flavor throughout the dish.