BBQ Pulled Pork Mac and Cheese

This BBQ Pulled Pork Mac and Cheese combines two comfort food favorites into one irresistible dish. The creamy, cheesy pasta base creates the perfect foundation for tender, saucy pulled pork, all topped with a golden crispy crust that will have everyone coming back for seconds.

I first created this recipe when looking for creative ways to use leftover pulled pork from our family barbecue. What started as a simple experiment quickly became our most requested special occasion dish. My teenagers now specifically ask for this when they come home from college.

Ingredients

• Elbow macaroni: provides the perfect shape for trapping the cheese sauce in every bite. Look for a quality brand that holds its shape when baked
• Butter and flour: create the roux that thickens your cheese sauce. Use unsalted butter for better control of the final seasoning
• Whole milk and heavy cream: give the sauce its luxurious richness. Full fat dairy makes a significant difference in creaminess
• Sharp cheddar cheese: provides the classic mac and cheese flavor. Buy blocks and grate it yourself for better melting properties
• Mozzarella cheese: adds that stretchy quality everyone loves. Fresh mozzarella has too much moisture so stick with low moisture varieties
• Parmesan cheese: adds depth and umami notes. Choose authentic Parmigiano Reggiano for the best flavor
• Smoked paprika: enhances the barbecue flavor throughout the dish. Spanish varieties offer the most authentic smokiness
• Pulled pork: brings protein and hearty texture. Leftover homemade pulled pork works beautifully but store bought is fine too
• Barbecue sauce: ties everything together. Choose your favorite variety based on whether you prefer sweet smoky or spicy notes
• Panko breadcrumbs: create that irresistible crispy topping. Japanese panko provides better crunch than regular breadcrumbs

Instructions

Prepare Your Equipment:

Begin by preheating your oven to 190°C or 375°F. This temperature ensures a perfectly golden top while allowing enough time for the entire dish to heat through without burning. Grease your baking dish thoroughly including up the sides to prevent sticking which makes both serving and cleanup much easier.

Cook The Pasta:

Bring a large pot of water to a rolling boil and add a generous tablespoon of salt before adding your macaroni. Cook the pasta for 1 minute less than the package instructions recommend since it will continue cooking in the oven. Drain thoroughly but do not rinse as the starch helps the sauce adhere better.

Create The Cheese Sauce Base:

In a large saucepan over medium heat melt your butter completely until it starts to bubble but not brown. Sprinkle the flour over the melted butter and whisk constantly for a full minute. This cooking step eliminates the raw flour taste and creates a proper roux that will thicken your sauce beautifully.

Develop The Sauce:

Pour in the milk and cream in a slow steady stream while whisking continuously to prevent lumps from forming. Continue whisking until the mixture thickens enough to coat the back of a spoon about 4 to 5 minutes. Patience here is key as rushing can result in a grainy texture.

Add The Cheese:

Reduce the heat to low before adding your grated cheeses. Add them gradually in handfuls stirring between additions to ensure smooth melting. The combination of sharp cheddar mozzarella and Parmesan creates the perfect balance of flavor and texture. Season with smoked paprika garlic powder salt and pepper stirring until completely incorporated.

Combine Pasta And Sauce:

Gently fold the cooked macaroni into the cheese sauce ensuring every piece is thoroughly coated. The pasta should be swimming in slightly more sauce than seems necessary as it will absorb some moisture during baking. Transfer this mixture to your prepared baking dish spreading it into an even layer.

Prepare The Pulled Pork Layer:

In a separate bowl thoroughly mix your pulled pork with barbecue sauce ensuring every shred is coated. The sauce should be enough to make the pork moist and flavorful without being soupy. Layer this evenly over the mac and cheese creating a distinct delicious layer.

Create The Crunchy Topping:

Mix panko breadcrumbs with melted butter and additional cheddar cheese until every crumb is lightly coated. This mixture will create the irresistible golden crust that adds textural contrast to the creamy layers below. Sprinkle this mixture evenly across the entire surface.

Bake To Perfection:

Place the dish in the preheated oven and bake for 20 to 25 minutes until you see bubbling around the edges and the top has turned a beautiful golden brown. The internal temperature should reach at least 165°F for food safety particularly important when reheating pork.

Rest And Serve:

Allow the dish to rest for 5 minutes after removing from the oven. This crucial step lets the sauce set slightly making it easier to serve in neat portions. Garnish with fresh chopped parsley for a pop of color and fresh flavor before bringing it to the table.

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This recipe was born during a particularly harsh winter when comfort food became our weekend ritual. I discovered that the smoked paprika is truly the secret ingredient here as it bridges the flavors between the cheese sauce and the barbecue pork. My husband claims this dish is what convinced him to propose after I made it for him on our third date!

Storage Tips

This BBQ Pulled Pork Mac and Cheese stays good in the refrigerator for up to 4 days when stored in an airtight container. The flavors actually improve after a day as they have time to meld together. When reheating individual portions use the microwave at 70% power with a damp paper towel over the top to prevent it from drying out. For larger portions reheat covered in a 325°F oven until warmed through about 20 minutes.

Ingredient Substitutions

While traditional elbow macaroni works beautifully you can substitute any short pasta shape like cavatappi shells or rotini. For a lighter version replace half the heavy cream with additional milk or use evaporated milk for creaminess with less fat. Vegetarians can swap the pulled pork for jackfruit tossed in BBQ sauce which mimics the texture surprisingly well. Gluten free pasta and breadcrumbs work perfectly in this recipe just be sure to slightly undercook the pasta as gluten free varieties can become mushy when baked.

Serving Suggestions

This hearty dish pairs beautifully with something fresh and acidic to balance the richness. A simple arugula salad with lemon vinaigrette cuts through the creaminess perfectly. For a complete Southern inspired meal serve alongside collard greens or tangy coleslaw. When entertaining place small bowls of additional barbecue sauce pickled jalapeños and crispy fried onions on the table so guests can customize their portions. For an extra special touch drizzle a little hot honey over the top just before serving.

Seasonal Adaptations

Summer version Use fresh corn cut from the cob mixed into the cheese sauce for sweet pops of flavor

Fall adaptation Add roasted butternut squash cubes to the pasta for earthy sweetness and extra nutrition

Winter comfort Incorporate caramelized onions into the cheese sauce for additional depth and complexity

Success Stories

This recipe has become my signature potluck dish earning rave reviews at every gathering. One friend who claimed to dislike both mac and cheese and pulled pork separately ended up requesting this recipe after trying it at my dinner party. When I made this for my son's graduation celebration it disappeared so quickly I had to promise to make a double batch for the next family event. The combination of familiar comfort foods with an elevated presentation makes this dish universally appealing across generations.

Freezer Meal Conversion

This dish freezes surprisingly well making it perfect for meal prep. Prepare the recipe completely but stop before the final baking step. Allow it to cool completely then wrap tightly in plastic wrap and aluminum foil. Label with the date and freeze for up to 3 months. When ready to enjoy thaw overnight in the refrigerator then bake as directed adding 15 minutes to the cooking time. For individual portions freeze in oven safe ramekins for perfect single servings that can go straight from freezer to oven.

Save

This rich and satisfying dish is perfect for a family dinner or a crowd-pleasing potluck. Enjoy every decadent bite!

Recipe FAQ

→ Can I use leftover pulled pork for this dish?

Yes, leftover pulled pork works perfectly. Just mix with barbecue sauce before layering on the pasta.

→ What cheeses are best for a creamy sauce?

Sharp cheddar, mozzarella, and Parmesan make the sauce flavorful and smooth. Add more smoked cheddar for a deeper flavor.

→ Can I substitute another protein?

Yes, cooked shredded chicken or jackfruit can replace the pork for a different flavor and dietary preference.

→ How do I make the topping extra crispy?

Toss panko breadcrumbs with melted butter and cheese, then spread evenly before baking for a golden, crisp finish.

→ Is this dish suitable for advance preparation?

Prepare the components ahead and assemble just before baking; add a few extra minutes to the bake time if chilled.

→ What are good side dishes to serve?

A crisp green salad or tangy coleslaw balances the richness and complements the smoky flavors well.