BBQ Pulled Pork Mac and Cheese Bake

• 8 oz elbow macaroni
• 2 cups shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 ½ cups BBQ pulled pork (store-bought or homemade)
• 2 cups milk
• ¼ cup butter
• ¼ cup all-purpose flour
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ cup panko breadcrumbs
• 2 tbsp melted butter
• Salt to taste
• Black pepper to taste
• Optional: 2 tbsp chopped parsley for garnish

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook macaroni according to package instructions; drain and set aside.
3. 3 In a saucepan, melt ¼ cup butter over medium heat. Whisk in flour to create a roux.
4. 4 Gradually add milk, stirring constantly until thickened.
5. 5 Remove from heat and stir in cheddar and mozzarella cheeses until smooth.
6. 6 Combine cooked macaroni and cheese sauce in a large bowl. Fold in BBQ pulled pork.
7. 7 Transfer mixture to a greased 9x13 inch baking dish.
8. 8 In a small bowl, mix panko breadcrumbs with 2 tbsp melted butter. Sprinkle over the top.
9. 9 Bake for 25-30 minutes or until bubbly and golden on top.
10. 10 Let rest for 5 minutes before serving. Garnish with parsley if desired.

Equipment

• 9x13 inch baking dish
• Mixing bowls
• Saucepan
• Whisk

Variations

• Add jalapeños for a spicy kick.
• Incorporate broccoli florets for added veggies.

Substitutions

• Substitute BBQ pulled pork with shredded rotisserie chicken for a quicker version.
• Use gluten-free breadcrumbs for a gluten-free option.

Pairings

• Coleslaw
• Cornbread

Nutrition

Tips

• For extra flavor, use homemade pulled pork.
• Make ahead by assembling the dish and refrigerating overnight before baking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat covered with foil at 350°F for 30-40 minutes.

Serving Suggestions

• Serve with a crisp green salad.
• Pair with garlic bread for a hearty meal.

FAQ