Save A rich and comforting dish combining creamy macaroni and cheese with tender, smoky barbecue pulled pork, finished with a crispy topping. This hearty main is perfect for any gathering or cozy night in.
The first time I made this, it instantly became a family favorite. The creamy cheese sauce with smoky pulled pork and crunchy topping always brings everyone to the table.
Ingredients
- Pulled Pork: 2 cups cooked pulled pork (with barbecue sauce)
- Pasta: 400 g (14 oz) elbow macaroni
- Unsalted Butter: 3 tbsp
- All-purpose Flour: 3 tbsp
- Whole Milk: 2 cups
- Heavy Cream: 1 cup
- Sharp Cheddar Cheese: 2 cups, shredded
- Monterey Jack Cheese: 1 cup, shredded
- Smoked Paprika: 1/2 tsp
- Garlic Powder: 1/2 tsp
- Salt: 1/2 tsp
- Black Pepper: 1/4 tsp
- Panko Breadcrumbs: 1 cup
- Melted Butter: 2 tbsp
- Parmesan Cheese: 1/4 cup, grated
- Fresh Parsley (optional): 2 tbsp, chopped
Instructions
- Preparation:
- Preheat your oven to 190°C (375°F). Grease a large baking dish.
- Cook Pasta:
- Boil macaroni in salted water until just al dente. Drain and set aside.
- Cheese Sauce:
- Melt butter in a saucepan over medium heat. Whisk in flour and cook 1 minute, stirring constantly.
- Add Dairy:
- Gradually whisk in milk and cream. Simmer until thickened, about 3 to 4 minutes.
- Add Cheese & Spices:
- 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:
- Mix cooked macaroni and cheese sauce together in a large bowl.
- Layer:
- Spread half of mac and cheese in the dish. Distribute pulled pork over this layer. Top with remaining mac and cheese.
- Topping:
- Mix panko breadcrumbs, melted butter, and Parmesan in a bowl. Sprinkle over the top.
- Bake:
- Bake for 20 to 25 minutes, or until topping is golden and edges are bubbling.
- Finish:
- Let rest 5 minutes. Garnish with parsley if desired. Serve warm.
Save We love making this together for Sunday dinners. Watching the kids help sprinkle the crunchy topping is always a highlight of our weekend.
Serving Suggestions
Pair with a crisp green salad or tangy coleslaw for refreshing contrast. A smoky amber ale or fruity Zinfandel complements the flavors beautifully.
Allergen Information
Contains: milk (dairy), wheat (gluten), pork. The barbecue sauce may contain soy, so always check product labels if serving to those with allergies.
Required Tools
Large pot, saucepan, whisk, baking dish, mixing bowls, measuring cups, and spoons make preparing this recipe straightforward and mess-free.
Save This pulled pork mac and cheese is hearty, indulgent, and always a crowd-pleaser. Enjoy the creamy goodness and smoky flavors in every bite!
Recipe Questions & Answers
- → Can I use a different type of cheese?
Yes, substituting smoked cheddar adds more smokiness, while mild cheeses like mozzarella will create a creamier texture.
- → How do I make the crispy topping?
Mix panko breadcrumbs with melted butter and grated Parmesan, then sprinkle evenly over the dish before baking for a golden, crunchy finish.
- → Can I swap pulled pork for another protein?
Pulled chicken can be used as an alternative, offering a lighter but equally flavorful layer within the dish.
- → What is the best way to cook the pasta?
Cook macaroni in salted boiling water until just al dente, then drain to retain some firmness for baking.
- → How should I store leftovers?
Cool completely, cover tightly, and refrigerate up to 3 days. Reheat gently in the oven to preserve texture and flavor.
- → What sides complement this dish?
A crisp green salad or coleslaw balances the richness and adds freshness to the meal.