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 recipe for a family gathering and everyone went back for seconds. The combination of cheesy pasta layered with saucy pulled pork was an instant hit at our 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
- Prepare Oven and 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. Gradually whisk in the milk and cream. Bring to a simmer and cook until thickened, about 3 to 4 minutes. 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 and Layer:
- Combine the cooked macaroni and cheese sauce in a large bowl. Mix well. Spread half of the mac and cheese in the prepared baking dish. Evenly distribute the pulled pork over this layer. Top with the 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 to 25 minutes, or until topping is golden and bubbling at the edges. Let rest for 5 minutes. Garnish with chopped parsley if desired. Serve warm.
Save My kids love helping sprinkle the crispy topping before baking. This dish always brings comfort on busy weeknights when we gather at the table 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, 38g total fat, 54g carbohydrates, 38g protein
Save Dig in while it's hot and bubbly for ultimate comfort. Leftovers reheat beautifully for lunch the next day.
Recipe FAQ Section
- → Can I use different cheeses in this dish?
Yes, swapping in smoked cheddar or adding other melty cheeses like mozzarella can enhance flavor and texture.
- → Is there a substitute for pulled pork?
Pulled chicken or smoked turkey make great alternatives, offering similar texture and smoky notes.
- → What is the best pasta for this dish?
Elbow macaroni is ideal for holding cheese sauce, but small shells or cavatappi work well too.
- → How can I achieve a crunchy topping?
Mix panko breadcrumbs with melted butter and Parmesan, then bake until golden for the perfect crispiness.
- → What side dishes complement this meal?
Fresh green salads or tangy coleslaw provide a nice balance to the rich, smoky main.