YumVerseEats
American Comfort
BBQ Pulled Pork Mac and Cheese Bake
A baked BBQ pulled pork mac and cheese with creamy cheese sauce and smoky pulled pork.
RECIPE AT A GLANCE
20
min
Active Time
45
min
Total Time
8
SERVINGS
Oven
METHOD
Why It Works
A classic roux-based cheese sauce coats every noodle without turning grainy. Folding in pulled pork and baking it under panko makes the whole dish craveable and crisp on top.
Ingredients
Pasta & Grains
• 1 lb elbow macaroni
Sauce
• 4 tablespoons unsalted butter
• ¼ cup all-purpose flour
• 3 cups whole milk
• 3 cups shredded sharp cheddar
• 1 cup shredded Monterey Jack
• ⅓ cup barbecue sauce
Protein
• 2 cups shredded BBQ pulled pork, homemade or leftover
Topping
• ½ cup panko breadcrumbs
• 2 tablespoons sliced green onions
How to Make It
1
Heat the oven to 375°F and butter a baking dish. Cook the macaroni until just shy of al dente, then drain.
2
Melt the butter in a pot over medium heat, whisk in the flour, and cook 1 minute. Slowly whisk in the milk and simmer until thickened.
3
Remove from heat and stir in the cheddar and Monterey Jack until smooth.
4
Toss the pulled pork with the barbecue sauce, then fold the macaroni and half the pulled pork into the cheese sauce.
5
Transfer to the baking dish, top with the remaining pulled pork and panko, and bake 20 to 25 minutes until bubbly and golden.
6
Top with green onions and serve warm.
How to Make It
1
Heat the oven to 375°F and butter a baking dish. Cook the macaroni until just shy of al dente, then drain.
2
Melt the butter in a pot over medium heat, whisk in the flour, and cook 1 minute. Slowly whisk in the milk and simmer until thickened.
3
Remove from heat and stir in the cheddar and Monterey Jack until smooth.
4
Toss the pulled pork with the barbecue sauce, then fold the macaroni and half the pulled pork into the cheese sauce.
5
Transfer to the baking dish, top with the remaining pulled pork and panko, and bake 20 to 25 minutes until bubbly and golden.
6
Top with green onions and serve warm.
Ingredients
Pasta & Grains
• 1 lb elbow macaroni
Sauce
• 4 tablespoons unsalted butter
• ¼ cup all-purpose flour
• 3 cups whole milk
• 3 cups shredded sharp cheddar
• 1 cup shredded Monterey Jack
• ⅓ cup barbecue sauce
Protein
• 2 cups shredded BBQ pulled pork, homemade or leftover
Topping
• ½ cup panko breadcrumbs
• 2 tablespoons sliced green onions
Storage & Reheat
Store:
Store up to 3 days.
Reheat:
Reheat in a 350°F oven with a splash of milk to loosen the sauce.
Swaps
No panko? Use the same amount of regular dry breadcrumbs; the texture will be finer.
No elbow macaroni? Use the same weight of cavatappi or small shells.
Avo's Tip
Save some pulled pork to scatter on top before baking so every serving gets a saucy, smoky bite.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
Can I use any pulled pork?
Yes. Leftover Slow Cooker Pulled Pork or BBQ Pulled Pork both work well.
What cheese works best?
Sharp cheddar melts well; Monterey Jack adds extra creaminess.
Can I make it ahead?
Yes. Assemble it, refrigerate, and bake when ready, adding a few extra minutes.
Quick Fixes
Sauce grainy: add the cheese off the heat, a handful at a time.
Too dry: stir in a splash more milk before baking.
Want more crunch: broil the topping 1 to 2 minutes at the end.
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