Pin it A rich and comforting dish combining creamy macaroni and cheese with tender, smoky barbecue pulled pork, finished with a crispy topping. This American-style mac and cheese is perfect for gatherings and makes an indulgent main dish for pork lovers.
I first made this after a summer barbecue when I had leftover pulled pork, and it was a huge hit with my family. The hearty pork and creamy cheese sauce together make this casserole irresistible.
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
- Preheat Oven:
- 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.
- Prepare 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 3–4 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 Mac and Cheese:
- Combine the cooked macaroni and cheese sauce in a large bowl. Mix well.
- Layer Mac and 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 20–25 minutes, or until topping is golden and bubbling at the edges.
- Rest and Serve:
- Let rest for 5 minutes. Garnish with chopped parsley if desired. Serve warm.
Pin it This dish always brings everyone to the table quickly. My kids especially love scooping the crispy topping, and it is now the go-to recipe for our family gatherings.
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
Calories: 720, Total Fat: 38 g, Carbohydrates: 54 g, Protein: 38 g per serving
Pin it Enjoy this creamy, cheesy comfort food as a hearty family favorite. Every bite is both satisfying and rich in flavor.
Recipe Questions & Answers
- → How do I achieve a smooth cheese sauce?
Whisk the butter and flour until bubbly, then slowly add milk and cream while stirring to avoid lumps. Melt cheeses gradually off heat for a creamy texture.
- → Can I use different pasta types?
Yes, while elbow macaroni works best for its shape and texture, small shells or cavatappi can also hold the sauce well.
- → How do I make the topping crispy?
Mix panko breadcrumbs with melted butter and Parmesan, then sprinkle evenly over the dish before baking to get a golden crunchy finish.
- → Is it possible to prepare ahead of time?
Yes, assemble and store covered in the fridge for up to 24 hours. Bake just before serving for best texture.
- → What drinks pair well with this dish?
Rich reds like Zinfandel or a smoky amber ale complement the smoky and cheesy flavors wonderfully.