Save A rich and comforting dish combining creamy macaroni and cheese with tender, smoky barbecue pulled pork, finished with a crispy topping.
This recipe brings together everything I love about classic comfort food: gooey cheese, perfectly cooked pasta, and irresistible barbecue pulled pork. It's a family favorite that disappears fast every time I make 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:
- 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 Cheese Sauce:
- In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
- Simmer Sauce:
- Gradually whisk in the milk and cream. Bring to a simmer and cook until thickened, about 3–4 minutes.
- Add Cheese and Seasonings:
- 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 Dish:
- 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 20–25 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.
Save Our whole family gathers around the table for this meal, sharing laughter and second helpings. It's always a hit for Sunday dinner and potlucks alike.
Required Tools
Large pot, saucepan, whisk, baking dish (approx. 9x13 inches), mixing bowls, measuring cups and spoons
Allergen Information
Contains: Milk (dairy), Wheat (gluten), Pork. May contain: Soy (in barbecue sauce, check labels). Always check product labels for hidden allergens.
Nutritional Information
Per serving: Calories 720, Total Fat 38 g, Carbohydrates 54 g, Protein 38 g
Save Enjoy this hearty mac and cheese as a main dish for gatherings or weeknight dinners. The crispy topping and smoky pork make every bite unforgettable.
Recipe FAQ
- → What type of cheese is best for this dish?
Sharp cheddar and Monterey Jack cheeses create a creamy, flavorful sauce that melts smoothly.
- → Can I substitute the pulled pork with another protein?
Yes, pulled chicken works well as an alternative for a lighter option.
- → How do I achieve a crispy topping?
Mix panko breadcrumbs with melted butter and Parmesan, then bake until golden and bubbly.
- → What spices enhance the flavor?
Smoked paprika and garlic powder add a smoky, savory depth to the cheese sauce.
- → How should I serve this dish?
Serve warm, garnished with chopped fresh parsley, alongside a crisp green salad or coleslaw.