Barbecue Pulled Pork Mac Cheese

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 barbecue pulled pork mac and cheese for a backyard get-together and it was an instant favorite. Everybody kept coming back for seconds and asked for the recipe afterward.

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 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:

In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.

Whisk in Dairy:

Gradually whisk in the milk and cream. Bring to a simmer and cook until thickened, about 3 minutes.

Add Cheese & 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 & Sauce:

Combine the cooked macaroni and cheese sauce in a large bowl. Mix well.

Layer with Pulled 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.

Prepare Topping:

In a small bowl, mix panko breadcrumbs, melted butter, and Parmesan. Sprinkle evenly over the top.

Bake:

Bake for 20 minutes, or until topping is golden and bubbling at the edges.

Finish & Serve:

Let rest for 5 minutes. Garnish with chopped parsley if desired. Serve warm.

Save

My kids always ask for this macaroni when there's leftover pulled pork in the fridge. Sharing it at family meals always starts stories of past barbecue nights and laughter around the table.

Required Tools

Large pot, saucepan, whisk, baking dish (approx. 9x13 inches), mixing bowls, measuring cups and spoons

Serving Suggestions

Serve with a crisp green salad or tangy coleslaw. Pair with a glass of Zinfandel or a smoky amber ale for adults.

Nutritional Information

Each serving: 720 calories, 38 g fat, 54 g carbohydrates, 38 g protein.

Save

Enjoy this ultimate comfort food as a hearty main dish or take it to your next potluck. It always disappears fast!

Common Questions

→ What type of cheese works best in the sauce?

Sharp cheddar and Monterey Jack create a smooth, flavorful cheese sauce with balanced sharpness and creaminess.

→ Can I substitute the pulled pork with another protein?

Yes, pulled chicken can be used for a lighter variation while maintaining similar texture and flavor.

→ How do I achieve a crispy topping?

Mix panko breadcrumbs with melted butter and Parmesan cheese, then bake until golden and bubbling for perfect crunch.

→ Is smoked paprika essential for flavor?

Smoked paprika adds a subtle smoky depth but can be adjusted based on taste preferences.

→ What sides pair well with this dish?

Crisp green salads, coleslaw, or a smoky amber ale complement the rich flavors beautifully.