Pin 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 recipe at a family cookout and it was an instant hit with both kids and adults. The creamy cheese sauce and savory pulled pork are a match made in heaven.
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
- Shredded Sharp Cheddar Cheese: 2 cups
- Shredded Monterey Jack Cheese: 1 cup
- 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
- Grated Parmesan Cheese: 1/4 cup
- Chopped Fresh Parsley (optional): 2 tbsp
Instructions
- Prepare Baking 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 Cheese Sauce Base:
- In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
- Add Liquids:
- Gradually whisk in the milk and cream. Bring to a simmer and cook until thickened, about 3–4 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 Pasta & Sauce:
- Combine the cooked macaroni and cheese sauce in a large bowl. Mix well.
- Layer & Assemble:
- 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 & Add 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.
- Rest & Serve:
- Let rest for 5 minutes. Garnish with chopped parsley if desired. Serve warm.
Pin This meal has become a family favorite for Sunday nights when everyone gathers around the table. Watching everyone go back for seconds is the best reward.
Serving Suggestions
Pair this dish with a crisp green salad or creamy coleslaw for a balanced meal.
Swaps & Variations
You can substitute pulled chicken for pork or use gluten-free pasta to fit different dietary needs.
Allergen & Nutrition
This dish contains dairy, wheat, and pork. Each serving has about 720 calories, 38 g fat, 54 g carbohydrates, and 38 g protein.
Pin This baked mac and cheese makes any meal feel special. Enjoy every creamy, smoky, crunchy forkful!
Recipe Q&A
- → What is the best cheese combination for this dish?
Sharp cheddar and Monterey Jack cheeses provide a creamy, flavorful base with a slight tang and mild smoothness, balancing the smoky pulled pork well.
- → Can I substitute the pulled pork with other meats?
Yes, pulled chicken works well as a substitute, maintaining a similar texture and accepting smoky flavors readily.
- → How do I achieve a crispy topping?
Mix panko breadcrumbs with melted butter and Parmesan cheese, then sprinkle evenly over the dish before baking until golden and crunchy.
- → What is the ideal cooking temperature and time for baking?
Bake at 190°C (375°F) for 20 to 25 minutes, until the topping is bubbling and golden brown.
- → Are there suggested side pairings for this dish?
Serve alongside a crisp green salad or coleslaw to contrast the richness and add freshness to the meal.
- → Can I prepare the cheese sauce ahead of time?
Yes, the cheese sauce can be made in advance and refrigerated. Reheat gently before combining with pasta.
