Description
A comforting and flavorful dish combining creamy macaroni and cheese with tender 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 cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 2 cups cooked BBQ pulled pork
- 1/2 cup BBQ sauce
- 1/4 cup chopped fresh parsley, for garnish
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, about 5-7 minutes.
- 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.
- Stir in the cooked macaroni and the BBQ pulled pork.
- Pour the mixture into a greased 9×13 inch baking dish. Drizzle the BBQ sauce over the top.
- Bake for 20-25 minutes, or until bubbly and lightly browned.
- Garnish with fresh parsley before serving.
Notes
- You can use your favorite store-bought or homemade BBQ pulled pork.
- Adjust the amount of BBQ sauce to your preference.
- For a crispier topping, you can add a layer of breadcrumbs mixed with melted butter before baking.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 750
- Sugar: 10g
- Sodium: 900mg
- Fat: 45g
- Saturated Fat: 25g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg
Keywords: BBQ pulled pork, macaroni and cheese, comfort food, baked mac and cheese, cheesy pasta, pork