Save 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 dish for a weekend family game night. It disappeared quickly and everyone asked for seconds, so now it's a regular comfort meal in our home.
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
- Prep:
- Preheat your oven to 190°C (375°F). Grease a large baking dish.
- Cook Pasta:
- Cook macaroni in a large pot of salted boiling water until just al dente. Drain and set aside.
- Cheese Sauce:
- Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.
- Thicken Sauce:
- Gradually whisk in milk and cream. Bring to a simmer and cook until thickened, about 3–4 minutes.
- Add Cheese:
- Reduce heat to low. Add cheddar, Monterey Jack, smoked paprika, garlic powder, salt, and pepper. Stir until cheese melts and sauce is smooth.
- Combine:
- Mix cooked macaroni and cheese sauce in a large bowl until fully combined.
- Layer:
- Spread half the mac and cheese in prepared baking dish. Layer pulled pork evenly on top, then add remaining mac and cheese.
- Topping:
- In a small bowl, combine panko breadcrumbs, melted butter, and Parmesan. Sprinkle topping evenly over dish.
- Bake:
- Bake 20–25 minutes, until topping is golden and edges are bubbling.
- Finish:
- Let rest 5 minutes before serving. Garnish with parsley if desired.
Save We love serving this mac and cheese at our backyard gatherings. It always brings everyone to the table and sparks cheerful conversation.
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
Calories: 720, Total Fat: 38 g, Carbohydrates: 54 g, Protein: 38 g (per serving).
Save Serve this warm for best flavor. The crispy topping adds the perfect finish to every spoonful.
Recipe FAQ Section
- → What pasta works best for this dish?
Elbow macaroni is ideal as it holds the cheese sauce well and offers a classic texture that pairs perfectly with tender pork.
- → Can smoked cheddar enhance the flavor?
Yes, using smoked cheddar adds a deeper smoky note that complements the barbecue pulled pork beautifully.
- → Is it possible to substitute pulled chicken for pork?
Absolutely, pulled chicken can be used to lighten the dish while retaining the smoky, rich profile.
- → How do I achieve a crispy topping?
Mix panko breadcrumbs with melted butter and Parmesan cheese, then bake until golden for a crunchy finish.
- → What sides pair well with this main dish?
A crisp green salad or coleslaw offers refreshing contrast and balance to the rich, creamy layers.