Pin 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 weekend cookout, and the entire pan disappeared in minutes. Every bite feels like the perfect balance of savory, cheesy, and smoky, making it a crowd favorite every time I serve it.
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.
- Make Roux:
- 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 minutes.
- Add Cheese and Seasoning:
- 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 Pasta and Sauce:
- Combine the cooked macaroni and cheese sauce in a large bowl. Mix well.
- Layer With Pork:
- 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.
- Prepare Topping:
- In a small bowl, mix panko breadcrumbs, melted butter, and Parmesan. Sprinkle evenly over the top.
- Bake:
- Bake for 20 minutes, or until topping is golden and bubbling at the edges.
- Finish and Serve:
- Let rest for 5 minutes. Garnish with chopped parsley if desired. Serve warm.
Pin This dish has become a staple for our family game nights, with everyone fighting for the crunchy corners. Leftovers are rare, and it's a meal that brings big smiles all around our table.
Serving Suggestions
Serve with a crisp green salad or tangy coleslaw to balance the richness. A Zinfandel or smoky amber ale makes an excellent pairing.
Required Tools
Large pot, saucepan, whisk, baking dish (approx. 9x13 inches), mixing bowls, measuring cups and spoons help ensure smooth preparation and baking.
Nutrition Facts
Each serving delivers approximately 720 calories, 38 g total fat, 54 g carbohydrates, and 38 g protein, making it a hearty main dish.
Pin This barbecue pulled pork mac and cheese is a guaranteed comfort classic. Enjoy the creamy cheese pulls and smoky layers with every forkful!
Recipe FAQ
- → What cheeses are used in this dish?
Sharp cheddar and Monterey Jack cheeses create a creamy and flavorful sauce with a smoky accent from paprika.
- → Can I substitute pulled pork with another protein?
Yes, pulled chicken works well as a substitute for pork for a different but equally tasty variation.
- → How do I achieve a crispy topping?
Mix panko breadcrumbs with melted butter and Parmesan cheese, then sprinkle over the dish before baking until golden and bubbling.
- → What is the best way to cook the macaroni?
Cook macaroni in salted boiling water until just al dente to maintain texture and prevent mushiness during baking.
- → Are there recommended beverage pairings?
A smoky amber ale or a robust Zinfandel complements the rich and smoky flavors of the dish.