Bbq Mac Recipe

Cook pasta

Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just al dente according to package instructions, about 7–8 minutes. Reserve 1/2 cup of the pasta cooking water, then drain and set pasta aside.

Make roux

In the same pot over medium heat, melt 2 tbsp unsalted butter. Add 2 tbsp flour and whisk constantly for 1–2 minutes until the mixture is lightly golden and fragrant (this cooks out the raw flour taste).

Add milk

Slowly whisk in 2 cups whole milk, bringing the mixture to a gentle simmer. Continue whisking until the sauce thickens slightly, about 3–4 minutes.

Finish cheese sauce

Reduce heat to low. Whisk in 2 oz softened cream cheese until melted and incorporated. Add 2 cups shredded sharp cheddar and 1 cup shredded smoked gouda in batches, stirring until smooth between additions. Stir in 1 tsp Dijon mustard, 1 tsp hot sauce, 1 tsp kosher salt, and 1 tsp black pepper. If the sauce is too thick, add up to 1/2 cup reserved pasta water, 1 tbsp at a time, until you reach a creamy consistency.

Combine pasta and sauce

Fold the drained macaroni into the cheese sauce until evenly coated. Keep the pot over very low heat while you prepare the BBQ protein so the pasta stays warm.

Prepare protein

If using cold cooked pulled pork or rotisserie chicken, shred into bite-sized pieces. Place the meat in a medium bowl.

Season and toss

Add 3 tbsp BBQ sauce, 1 tsp smoked paprika, and 1 tsp onion powder to the meat. Toss thoroughly to coat. Taste and add a pinch more BBQ sauce or a little salt if needed. If you prefer a saucier mac, reserve an extra tablespoon or two of BBQ sauce to mix into the mac and cheese later.

Combine with pasta

Fold the sauced BBQ meat into the macaroni and cheese pot until evenly distributed. Stir gently to avoid breaking up the meat too much. Taste and adjust seasoning (salt, pepper, or hot sauce) as needed.

Prepare breadcrumb topping

Preheat your broiler to high (or oven to 425°F / 220°C if you prefer baking). In a small bowl, combine 3 tbsp panko breadcrumbs, 2 tbsp grated parmesan, and 1 tbsp melted butter until evenly moistened.

Assemble

Transfer the BBQ mac mixture into a 9x9-inch baking dish (or similar). Sprinkle the breadcrumb mixture evenly over the top.

Bake or broil

If broiling: place the dish under the broiler about 6 inches from the heat for 2–4 minutes, watching constantly, until the topping is golden and crisp. If baking: bake at 425°F (220°C) for 12–15 minutes until bubbly and the topping is golden. Remove carefully from the oven.

Garnish & serve

Let the dish rest for 5 minutes. Drizzle with up to 2 tbsp extra BBQ sauce if desired and scatter 2 tbsp chopped scallions on top. Serve hot.