Save A rich and comforting dish combining creamy macaroni and cheese with tender, smoky barbecue pulled pork, finished with a crispy topping.
I first tried this fusion recipe at a summer barbecue, and it quickly became a family favorite. The kids love how the tangy pulled pork blends with the creamy cheese sauce, and everyone goes back for seconds.
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 the Oven:
- Preheat your oven to 190°C (375°F). Grease a large baking dish.
- Cook the 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. Gradually whisk in the milk and cream. Bring to a simmer and cook until thickened, about 3–4 minutes.
- Finish Sauce:
- 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 and Add 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.
- Make the 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.
- Garnish and Serve:
- Let rest for 5 minutes. Garnish with chopped parsley if desired. Serve warm.
Save This is one of those dishes my family asks for on chilly weekends, and we love serving it straight from the oven at the table. Bubbling cheese and smoky meat always bring everyone together.
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: 720 calories, 38 g total fat, 54 g carbohydrates, 38 g protein
Save Crusty bread and a crisp green salad are the perfect companions to this dish. Enjoy every bite of the creamy, smoky combination!
Recipe FAQ
- → What type of pasta is best for this dish?
Elbow macaroni is ideal for holding the creamy cheese sauce and layering with the pork.
- → Can I use smoked cheddar in this dish?
Yes, smoked cheddar enhances the smoky flavor, adding a rich depth to the cheese sauce.
- → How do I get a crispy topping?
Combine panko breadcrumbs with melted butter and Parmesan cheese, then sprinkle evenly before baking.
- → Is pulled chicken a good substitute for pork?
Absolutely, pulled chicken works well and offers a lighter alternative while keeping the smoky profile.
- → What sides pair nicely with this dish?
A crisp green salad or coleslaw complements the richness and balances the flavors.