A deliciously rich and creamy mac and cheese dish topped with BBQ pulled pork, perfect for a comforting meal.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:6 servings 1x
Category:Main Course
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
2 cups elbow macaroni
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk
2 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
Salt and pepper to taste
2 cups cooked pulled pork (store-bought or homemade)
1/2 cup BBQ sauce
1/4 cup chopped green onions (for garnish)
Instructions
Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Add the flour and whisk for about 1 minute until it forms a roux.
Gradually whisk in the milk, continuing to stir until the mixture thickens, about 3-5 minutes.
Remove the saucepan from heat and stir in the cheddar cheese, mozzarella cheese, garlic powder, onion powder, smoked paprika, salt, and pepper until the cheese is melted and the sauce is smooth.
In a large mixing bowl, combine the cooked macaroni, pulled pork, and BBQ sauce. Pour the cheese sauce over the mixture and stir until everything is well coated.
Preheat your oven to 350°F (175°C). Transfer the mac and cheese mixture to a greased 9×13-inch baking dish.
Bake in the preheated oven for 20-25 minutes until bubbly and golden on top.
Remove from the oven and let it cool for a few minutes. Garnish with chopped green onions before serving.
Notes
For a spicier kick, add diced jalapeños or a dash of hot sauce to the cheese sauce.
Substitute the pulled pork with shredded chicken or beef for a different flavor profile.