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