BBQ Pulled Pork Mac and Cheese Skillet

• 8 oz elbow macaroni
• 2 cups shredded cooked pulled pork
• 1 cup BBQ sauce
• 2 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 2 cups whole milk
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 cup breadcrumbs
• 2 tablespoons melted butter

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook macaroni according to package instructions; drain.
3. 3 In a large skillet over medium heat, melt 1/4 cup butter. Whisk in flour to create a roux.
4. 4 Gradually add milk, whisking constantly until mixture thickens.
5. 5 Stir in smoked paprika, garlic powder, salt, and pepper. Remove from heat and stir in cheeses until melted.
6. 6 Combine cooked macaroni and cheese sauce in the skillet. Stir in pulled pork and enough BBQ sauce to taste.
7. 7 Transfer skillet to the oven and bake for 20 minutes.
8. 8 Mix breadcrumbs with 2 tablespoons melted butter and sprinkle over the top. Bake an additional 5 minutes until golden.
9. 9 Let stand for 5 minutes before serving.

Equipment

• Large oven-safe skillet
• Whisk
• Measuring cups and spoons

Variations

• Add diced jalapeños for a kick.
• Substitute pulled chicken for a lighter option.

Substitutions

• Use milk alternatives like almond milk for a dairy-free version.
• Swap cheddar and Monterey Jack for vegan cheese to make it vegan-friendly.

Pairings

• Cornbread muffins
• Coleslaw
• Pickled vegetables

Nutrition

Tips

• For extra smoky flavor, add a dash of liquid smoke to the cheese sauce.
• Use leftover pulled pork for a quick meal, or cook your own from scratch for authenticity.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until hot.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven until bubbly.

Serving Suggestions

• Serve with a fresh green salad for a balanced meal.
• Pair with cornbread for a hearty Southern-style dinner.

FAQ