BBQ Pulled Pork Mac and Cheese (Printable)

Creamy macaroni and cheese with BBQ pork, finished in the oven for a smoky, bubbling, and golden comfort dish.

# Components:

→ Pasta

01 - 14 ounces elbow macaroni

→ Cheese Sauce

02 - 2 tablespoons unsalted butter
03 - 2 tablespoons all-purpose flour
04 - 2 cups whole milk
05 - ½ cup heavy cream
06 - 7 ounces sharp cheddar cheese, grated
07 - 3.5 ounces mozzarella cheese, grated
08 - 1.75 ounces Parmesan cheese, grated
09 - ½ teaspoon smoked paprika
10 - ½ teaspoon garlic powder
11 - Salt and black pepper, to taste

→ BBQ Pulled Pork

12 - 1.1 pounds cooked pulled pork
13 - ¾ cup barbecue sauce

→ Topping

14 - ½ cup panko breadcrumbs
15 - 2 tablespoons unsalted butter, melted
16 - ¼ cup cheddar cheese, grated
17 - 2 tablespoons chopped fresh parsley (optional)

# Method:

01 - Preheat your oven to 375°F (190°C). Lightly grease a 2.5-quart baking dish.
02 - Cook the elbow macaroni in a large pot of salted boiling water until al dente, following package directions. Drain and set aside.
03 - In a large saucepan, melt 2 tablespoons of unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1 minute to form a roux.
04 - Gradually whisk in the whole milk and heavy cream, stirring constantly until the mixture thickens, approximately 4–5 minutes. Reduce heat to low.
05 - Add the grated cheddar, mozzarella, and Parmesan cheeses to the sauce, stirring until fully melted and smooth. Season with smoked paprika, garlic powder, salt, and black pepper to taste.
06 - Gently fold the drained macaroni into the cheese sauce until evenly coated. Pour this mixture into the prepared baking dish.
07 - In a separate bowl, combine the cooked pulled pork with barbecue sauce, ensuring it is thoroughly coated.
08 - Spoon the BBQ pulled pork evenly over the mac and cheese in the baking dish.
09 - In a small bowl, combine the panko breadcrumbs with the melted butter and ¼ cup grated cheddar cheese. Sprinkle this mixture evenly over the pulled pork layer.
10 - Bake for 20–25 minutes, or until the topping is golden brown and the cheese sauce is bubbling.
11 - Allow the dish to rest for 5 minutes before serving. Garnish with chopped fresh parsley, if desired.

# Expert Advice:

01 -
  • Ready in just over an hour from start to finish
  • Perfect balance of creamy cheese sauce and tangy BBQ flavors
  • Impressive enough for guests but easy enough for weeknight dinners
  • Makes excellent leftovers that reheat beautifully
02 -
  • Excellent make ahead dish that can be assembled up to 24 hours in advance
  • Perfect for potlucks and family gatherings as it travels well
  • The combination of three cheeses creates the perfect balance of flavor and texture
03 -
  • The key to the creamiest sauce is adding the cheese gradually off the heat. If the mixture gets too hot the cheese proteins can separate resulting in a grainy texture.
  • When selecting barbecue sauce consider the sweetness level as it will concentrate during baking. If using a particularly sweet sauce add a splash of apple cider vinegar to balance the flavors.
  • For the ultimate texture contrast broil the dish for the final 1 to 2 minutes watching carefully to achieve that restaurant quality golden brown crust without burning.

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