Print

BBQ Pulled Pork Mac and Cheese Recipe

BBQ Pulled Pork Mac and Cheese Recipe
Print Recipe

★★★★★

4.7 from 26 reviews

This BBQ Pulled Pork Mac and Cheese recipe combines creamy, cheesy macaroni with savory, smoky pulled pork and a tangy barbecue sauce. Topped with a crispy breadcrumb and extra cheese crust, it’s a hearty, comforting dish perfect for dinner or potlucks.

Ingredients

Scale

For the Pulled Pork:

  • 2 cups cooked pulled pork (leftover or store-bought)
  • ½ cup BBQ sauce

For the Mac and Cheese:

  • 8 oz (225 g) elbow macaroni or pasta of choice
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 1 cup shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • ½ teaspoon garlic powder
  • Salt and pepper, to taste

For Topping (Optional):

  • ½ cup panko breadcrumbs
  • 1 tablespoon butter, melted
  • ¼ cup extra shredded cheddar cheese

Instructions

  1. Cook the Pasta: Boil the macaroni according to the package instructions until al dente. Drain the pasta thoroughly and set aside to keep warm.
  2. Prepare the Pulled Pork: In a small skillet over medium heat, combine the pulled pork and BBQ sauce. Warm through, stirring occasionally until heated evenly. Remove from heat and set aside.
  3. Make the Cheese Sauce: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly, to create a roux. Gradually add the milk while whisking to avoid lumps. Continue stirring until the sauce thickens and becomes smooth. Remove from heat and add shredded cheddar and mozzarella cheeses, garlic powder, salt, and pepper. Stir until the cheese melts completely and the sauce is creamy.
  4. Combine Pasta and Cheese: Add the cooked macaroni to the cheese sauce and stir well to fully coat the pasta with the cheesy sauce.
  5. Assemble the Casserole: Preheat the oven to 375°F (190°C). Grease a baking dish and spread half of the mac and cheese evenly on the bottom. Layer the BBQ pulled pork over the mac and cheese. Then cover with the remaining mac and cheese, smoothing the top.
  6. Add Topping (Optional): In a small bowl, mix the panko breadcrumbs with the melted butter until evenly coated. Sprinkle the breadcrumb mixture over the mac and cheese along with the extra shredded cheddar cheese for a crunchy, cheesy crust.
  7. Bake: Place the assembled dish in the preheated oven. Bake for 20 to 25 minutes or until the top is golden brown and bubbly.
  8. Serve: Remove from the oven and allow to cool slightly before serving. This helps the casserole set and makes it easier to portion.

Notes

  • You can use leftover pulled pork or store-bought for convenience.
  • Feel free to substitute the macaroni with other pasta shapes like shells or fusilli.
  • Use full-fat milk for a richer cheese sauce or a lower-fat milk for a lighter version.
  • For an extra smoky flavor, add a dash of smoked paprika to the cheese sauce.
  • The breadcrumb topping is optional but adds a nice crunch and golden finish.
  • This dish can be prepared ahead and refrigerated before baking; just increase baking time slightly if baking cold.

Nutrition

Keywords: BBQ pulled pork, mac and cheese, comfort food, casserole, cheesy pasta, smoked pork, easy dinner

Find it online: https://maicook.com/bbq-pulled-pork-mac-and-cheese-recipe/