Oh, my goodness, get ready, because we’re about to dive headfirst into pure comfort food heaven! There’s something magical that happens when creamy, cheesy macaroni meets smoky, savory BBQ pulled pork. It’s like a warm hug in food form! This Irresistible BBQ Pulled Pork Mac And Cheese isn’t just a meal; it’s an event. I remember making a giant batch for a neighborhood potluck, and people were practically fighting over the leftovers. That’s when I knew I had a winner. Forget complicated recipes; this one is surprisingly simple to whip up but tastes like you spent all day in the kitchen. It’s perfect for a cozy weeknight dinner or, trust me, it’ll be the star of any game day or casual get-together.

Why You’ll Love This Irresistible BBQ Pulled Pork Mac And Cheese

Seriously, why wouldn’t you love this dish? It’s a flavor explosion that hits all the right notes. Here’s why it’s become a go-to in my kitchen and why I bet it will in yours too:

Super Easy to Make: You don’t need to be a gourmet chef for this one. It comes together pretty quickly, especially if you have some pre-cooked pulled pork on hand.
Ultimate Comfort Food: Cheesy, gooey mac and cheese combined with tender BBQ pork? It’s basically the definition of cozy and satisfying.
Crowd-Pleaser Guaranteed: Bring this to a potluck or family dinner, and watch it disappear! It’s a hit with kids and adults alike.
Rich, Bold Flavors: The sharp cheddar and Monterey Jack melt into a dreamy sauce, perfectly complemented by the tangy, smoky BBQ pork. Yum!

Gather Your Ingredients for Irresistible BBQ Pulled Pork Mac And Cheese

Okay, let’s get our game face on and gather everything we need to make this magical dish! Having everything prepped makes the actual cooking process a total breeze, trust me.

1 pound elbow macaroni, cooked according to package directions and drained
1/2 cup unsalted butter, melted
1/2 cup all-purpose flour
3 cups milk, whole milk is best for creaminess!
1 cup heavy cream
4 cups shredded sharp cheddar cheese, divided (it really makes a difference!)
2 cups shredded Monterey Jack cheese (for that extra gooey factor)
1 teaspoon salt
1/2 teaspoon black pepper, freshly ground if you can
1/4 teaspoon paprika, just a little something extra
2 cups cooked pulled pork (store-bought or homemade works great!)
1/2 cup BBQ sauce, pick your favorite kind!

Step-by-Step Guide to Making Irresistible BBQ Pulled Pork Mac And Cheese

Alright, let’s get this party started! Making this dish is honestly way simpler than it tastes. Follow these steps, and you’ll have an amazing meal on the table in no time. First things first, get that oven warming up to 375°F (190°C). You’ll also want to cook your elbow macaroni according to the package directions, just make sure not to overcook it – you want it al dente!

Preparing the Macaroni and Cheese Base

Grab a big saucepan and melt that butter over medium heat. Once it’s good and melty, whisk in the flour and let it cook for just about a minute. This little step is key to getting rid of that raw flour taste! Slowly, and I mean *slowly*, whisk in your milk and heavy cream. Keep whisking until everything is smooth and starts to bubble and thicken up. Take that off the heat and stir in your shredded cheddar and Monterey Jack cheeses, along with the salt, pepper, and paprika. Stir, stir, stir until it’s all wonderfully melted and creamy. Oh, and if you happen to have something like this amazing rigatoni sauce on hand, feel free to borrow some cheese tricks!

Assembling the BBQ Pulled Pork Layer

Now, mix that beautifully cooked macaroni right into your glorious cheese sauce. Give it a good stir so every single noodle is coated. In a separate bowl, toss your cooked pulled pork with the BBQ sauce until it’s all nicely mingled. Trust me, getting that pork distributed evenly is where all the magic happens!

Baking and Resting the Dish

Pour half of that cheesy pasta goodness into a 9×13 inch baking dish. Spread your BBQ pulled pork mixture evenly over the top. Then, spoon the rest of the mac and cheese right over the pork. Pop that baby into your preheated oven for about 20-25 minutes. You’re looking for it to be bubbly and maybe get a little golden brown on top. A quick tip: Let it stand for about 5 minutes after it comes out. This helps it set up just a bit, making it easier to serve (though resisting that urge is tough, I know!).

And that’s it! You’ve basically created a masterpiece. Serve with some amazing homemade cornbread or garlic breadsticks and you’ve got a meal fit for royalty!

Tips for the Perfect Irresistible BBQ Pulled Pork Mac And Cheese

Okay, so you’ve got the recipe, but let me share a few little secrets that I’ve picked up along the way to make this dish absolutely sing. These aren’t super complicated, but they really do make a difference!

First off, cheese is EVERYTHING in mac and cheese, right? For this recipe, I swear by sharp cheddar for that tangy bite and Monterey Jack for ultimate gooiness. Don’t be afraid to mix and match, but try to use good quality cheeses that you shred yourself. Pre-shredded stuff often has anti-caking agents that can make your sauce a little less smooth. If you’re looking for a super creamy sauce, don’t skimp on the heavy cream – it’s worth every decadent drop! And if you’re wondering about going lighter, you could peek at my cauliflower version, but for *this* BBQ mac and cheese, full-on creamy is the way to go! Also, I once made this right after a tuna noodle casserole, and it reminded me how important a good binding sauce is, so really follow those steps for the cheese sauce!

Ingredient Notes and Substitutions

Alright, let’s talk ingredients for our awesome BBQ mac and cheese! Sometimes you might need a little wiggle room, and that’s totally fine. If you’re out of pulled pork, don’t sweat it! Shredded chicken or even some slow-cooked shredded beef works like a charm. Just make sure it’s nice and tender. And the BBQ sauce? Go with what you love! A sweet and smoky sauce is fantastic, but if you like a spicier kick, go for it. For the cheeses, while cheddar and Monterey Jack are my go-to for melty goodness, feel free to swap in some Colby or even a bit of Gouda if that’s what you have. The goal is maximum cheesy deliciousness! You could even pair this with a fresh chicken and avocado salad to balance things out.

Serving Suggestions for Your BBQ Pulled Pork Mac And Cheese

This mac and cheese is so hearty and delicious, it practically stands alone! But if you’re looking to round out your meal, I love pairing it with a crisp super crunch salad to cut through the richness. A scoop of classic potato salad is also a fantastic addition, or some simple steamed broccoli would be great too!

Frequently Asked Questions about BBQ Pulled Pork Mac And Cheese

Can I make this ahead of time?

Oh, definitely! You can totally assemble the mac and cheese and the pork layer ahead of time, cover it tightly, and pop it in the fridge for up to a day. Just know that you might need to add a few extra minutes to the baking time since it’ll be going in cold. It’s a lifesaver for busy nights!

What’s the best way to reheat leftovers?

Reheating this is best done gently. For individual portions, a quick zap in the microwave usually does the trick. If you’re reheating a larger amount, cover the dish with foil and reheat it in a 300°F (150°C) oven until warmed through. You might want to add a splash of milk or cream if it looks a little dry after sitting. Nobody likes dry mac and cheese!

Can I use store-bought pulled pork?

Absolutely! That’s my little secret weapon sometimes! Store-bought pulled pork is a fantastic shortcut to getting this delicious BBQ pulled pork mac and cheese on the table even faster. Just make sure to pick a brand or style you really enjoy the flavor of, as that sauce will really become part of the dish.

Can I make this without pork?

You sure can! If you’re not a pork fan or just need a substitute, shredded chicken tossed with BBQ sauce works wonderfully. Shredded beef or even some smoky, seasoned tofu would be great vegetarian or vegan options if you adjust the cheese sauce accordingly!

Nutritional Information (Estimated)

Here are the estimated nutritional values for one serving of this wonderful BBQ Pulled Pork Mac and Cheese. Keep in mind these numbers can change a bit depending on the specific ingredients and brands you use, but it gives you a good idea!

Serving Size: 1 serving
Calories: 750
Fat: 45g
Saturated Fat: 25g
Unsaturated Fat: 20g
Trans Fat: 1g
Carbohydrates: 55g
Fiber: 3g
Sugar: 8g
Protein: 30g
Cholesterol: 120mg
Sodium: 900mg

Irresistible BBQ Pulled Pork Mac And Cheese

Author: jekof.com
Total Time: 65 min
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

A creamy and cheesy macaroni and cheese topped with savory BBQ pulled pork.

Ingredients

Scale

1 pound elbow macaroni
1/2 cup unsalted butter
1/2 cup all-purpose flour
3 cups milk
1 cup heavy cream
4 cups shredded sharp cheddar cheese
2 cups shredded Monterey Jack cheese
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon paprika
2 cups cooked pulled pork
1/2 cup BBQ sauce

Instructions

Preheat your oven to 375°F (190°C).
Cook the macaroni according to package directions; drain and set aside.
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
Gradually whisk in the milk and heavy cream until smooth. Bring to a simmer, stirring constantly, until the sauce thickens.
Remove from heat and stir in the cheddar cheese, Monterey Jack cheese, salt, pepper, and paprika until the cheese is melted and the sauce is smooth.
Add the cooked macaroni to the cheese sauce and stir to combine.
In a separate bowl, mix the pulled pork with the BBQ sauce.
Pour half of the macaroni and cheese mixture into a 9×13 inch baking dish.
Spread the BBQ pulled pork evenly over the macaroni and cheese.
Top with the remaining macaroni and cheese mixture.
Bake for 20-25 minutes, or until bubbly and lightly browned.
Let stand for 5 minutes before serving.

Notes

For extra flavor, you can add a pinch of cayenne pepper to the cheese sauce.
If you don’t have pulled pork, you can use shredded chicken or beef.
Serve with a side salad or coleslaw for a complete meal.

Prep Time: 20 min
Cook Time: 45 min
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 750
Sugar: 8g
Sodium: 900mg
Fat: 45g
Saturated Fat: 25g
Unsaturated Fat: 20g
Trans Fat: 1g
Carbohydrates: 55g
Fiber: 3g
Protein: 30g
Cholesterol: 120mg

Keywords: BBQ pulled pork, mac and cheese, comfort food, baked mac and cheese, cheesy pasta