Name: Decadent BBQ Pulled Pork Mac and Cheese Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups pulled pork (shredded); 1 cup barbecue sauce (Sweet Baby Ray’s recommended); 16 oz short-cut pasta (elbow macaroni or cavatappi preferred); 1 tsp kosher salt (for pasta water); 1 tsp kosher salt; 1/2 tsp black pepper; 1/2 tsp red pepper flakes (optional but recommended); 2 tsp granulated garlic; 3 cups whole milk (warmed slightly); 8 oz smoked gouda cheese, freshly shredded; 8 oz sharp cheddar cheese, freshly shredded; 8 oz mozzarella cheese, freshly shredded; 4 tbsp butter (room temperature); 1 tsp onion powder; 1/2 tsp mustard powder (or 1 tbsp prepared yellow mustard as substitute); 4 tbsp all-purpose flour (King Arthur preferred)

Ingredients

2 cups pulled pork (shredded)

1 cup barbecue sauce (I use Sweet Baby Ray’s)

16 oz short-cut pasta (elbow or cavatappi work best)

1 tsp kosher salt

1/2 tsp black pepper

1/2 tsp red pepper flakes (optional but recommended)

2 tsp granulated garlic

3 cups whole milk (warmed slightly)

8 oz smoked gouda cheese (adds smoky richness)

8 oz sharp cheddar cheese (freshly shredded preferred)

8 oz mozzarella cheese

4 tbsp butter (room temperature)

1 tsp onion powder

1/2 tsp mustard powder (adds depth)

4 tbsp all-purpose flour (I use King Arthur)

Instructions

Step 1: Shred the smoked gouda, sharp cheddar, and mozzarella cheeses, reserving one-third of the total cheese for topping. Warm the whole milk slightly to help prevent clumping. In a large pot, bring water to a boil, add 1 teaspoon kosher salt, and cook the pasta according to package directions until al dente. Drain and set aside.

Step 2: In a large, heavy-bottomed pot, melt the butter over medium heat. Stir in granulated garlic, onion powder, mustard powder, black pepper, and red pepper flakes; cook for about 30 seconds until fragrant. Whisk in the flour and cook for 1 minute to form a roux.

Step 3: Gradually whisk in the warm milk, stirring constantly to prevent lumps. Continue cooking until the sauce thickens, about 4-5 minutes.

Step 4: Remove the sauce from heat. Add two-thirds of the shredded cheeses and stir until melted and smooth. Taste and adjust seasoning if needed. Fold in the cooked pasta until thoroughly coated.

Step 5: Combine pulled pork with barbecue sauce in a bowl, coating the meat well. Preheat your oven to 400°F (200°C).

Step 6: In a 9×13 inch baking dish, spread half the cheesy pasta mixture. Layer half the barbecued pulled pork over it and gently mix. Add the remaining pasta, then top evenly with the rest of the pulled pork and reserved cheese. Press the top layer lightly to help the cheese melt evenly.

Step 7: Bake for 15 minutes to melt and meld the cheeses. For a golden crust, broil for 2 minutes, watching closely to avoid burning. Let rest for 5 minutes before serving to allow the sauce to set.

Tips & Variations

Use leftover pulled pork, rotisserie chicken, or shredded beef as a substitute if you don’t have pork.

Any short-cut pasta works well—try shells, penne, or cavatappi.

Swap cheeses to your liking: mix cheddar, gruyere, gouda, mozzarella, or Monterey jack while keeping the total cheese at 24 ounces.

If you don’t have mustard powder, use 1 tablespoon prepared yellow mustard instead for tang.

Always grate cheese from blocks rather than using pre-shredded cheese to get a smooth, creamy sauce.

Avoid adding cheese to boiling milk; remove the sauce from heat first to prevent graininess.

Cook pasta slightly less than package directions to avoid overcooking in the oven.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days; flavors improve after resting. You can freeze it for up to 3 months, though the texture might be slightly different after thawing. Reheat in the microwave with a splash of milk, stirring regularly, or warm in the oven at 350°F covered with foil to prevent drying out.

FAQs

Can I use other meats instead of pulled pork?

Yes, rotisserie chicken, shredded beef brisket, or store-bought pulled pork also work well. Warm these with barbecue sauce before adding to the mac and cheese.

What type of barbecue sauce is best?

Any style of barbecue sauce suits this recipe—sweet, smoky, spicy, or vinegar-based. Use your favorite or whatever you have on hand for flavor variety.