Save A rich and comforting dish combining creamy macaroni and cheese with tender, smoky barbecue pulled pork, finished with a crispy topping.
I remember the first time I combined leftover pulled pork with classic mac and cheese—the result was so satisfying, it quickly became a requested favorite at my family table.
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 to Bake:
- 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.
- Add Dairy:
- 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:
- Combine the cooked macaroni and cheese sauce in a large bowl. Mix well.
- Layer in Dish:
- 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 20–25 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 Scooping into this bubbly, golden-topped mac and cheese always draws the family to the table, their excitement as warm as the dish itself.
Required Tools
Gather a large pot, saucepan, whisk, baking dish (approx. 9x13 inches), mixing bowls, and measuring cups and spoons before you start for a smooth cooking experience.
Pairing Ideas
This dish pairs beautifully with a crisp green salad or coleslaw. Try serving with a glass of Zinfandel or a smoky amber ale to complement the flavors.
Nutritional Information
Each serving provides approximately 720 calories, 38 g total fat, 54 g carbohydrates, and 38 g protein.
Save Enjoy this casserole-style comfort food for gatherings or weeknights alike. Every bite brings together the best of cheesy pasta and tender barbecue.
Cooking Guide
- → How can I make the pulled pork smokier?
Use smoked cheddar cheese instead of regular sharp cheddar to enhance the smoky flavor throughout the dish.
- → Can I substitute the pork with another protein?
Yes, pulled chicken works well as an alternative to pulled pork, maintaining the dish's tender texture.
- → What type of pasta works best here?
Elbow macaroni is ideal for holding the creamy cheese sauce and complementing the pulled pork layers.
- → How do I ensure a crispy topping?
Mix panko breadcrumbs with melted butter and grated Parmesan, then sprinkle evenly over before baking until golden.
- → What sides pair well with this dish?
A crisp green salad or coleslaw provides a refreshing contrast, while Zinfandel wine or a smoky amber ale complements the flavors.