Memphis Mac Mac Recipe

Cook the pasta

Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook until just shy of al dente (about 1 minute less than package instructions). Drain and set aside. Reserve 1/2 cup of cooking water.

Make a béchamel base

In a large heavy-bottomed saucepan over medium heat, melt 4 tablespoons butter until foaming. Whisk in the 4 tablespoons flour and cook for 1–2 minutes to form a roux, stirring constantly so it doesn't brown.

Gradually whisk in the whole milk and heavy cream until smooth. Cook, whisking frequently, until the sauce thickens and coats the back of a spoon (about 5–7 minutes). If sauce becomes too thick, whisk in up to the reserved pasta water a tablespoon at a time.

Lower heat to low. Stir in the yellow mustard, Worcestershire sauce, smoked paprika, salt, and black pepper. Add the shredded provolone, mozzarella, and optional cheddar in batches, stirring until each addition melts and the sauce is smooth and glossy. Taste and adjust seasoning.

Fold the cooked macaroni into the cheese sauce, stirring gently to coat evenly. Keep warm while you prepare the pork and topping (or transfer to a large mixing bowl).

If the pulled pork is cold, warm it gently in a saucepan over low heat or in a microwave-safe bowl until just heated through (about 3–5 minutes).

In a small bowl, combine the Memphis-style BBQ sauce, apple cider vinegar, and brown sugar. Stir until smooth. Taste and adjust sweetness or tang to preference.

Toss the warm pulled pork with about 3/4 cup of the prepared BBQ sauce mixture (reserve the rest for serving). Ensure pork is evenly coated and saucy but not soupy.

Fold 3 cups of the sauced pulled pork into the mac and cheese (reserve 1 cup for dolloping/topping). Mix gently so the pork is distributed through the pasta.

Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch (or equivalent) baking dish.

In a medium bowl, combine panko breadcrumbs and grated Parmesan. Stir in the melted butter until mixture is moistened and crumbly.

Transfer the mac, cheese, and folded-in pulled pork to the prepared baking dish, spreading it in an even layer. Sprinkle the panko-Parmesan mixture evenly over the surface.

Bake uncovered for 15–20 minutes, until the topping is golden and the mac is bubbling around the edges.

During the last 3–4 minutes of baking, remove the dish from the oven and scatter the frozen onion tanglers evenly across the top (or sprinkle prepared crispy fried onions). Return to oven and bake until the onions are crisp and lightly browned, about 3–4 minutes more. If using already-crispy onions that brown quickly, add them after baking to preserve texture.

Remove from oven and let rest 5 minutes. Dollop the reserved 1 cup of sauced pulled pork across the surface, then drizzle with remaining BBQ sauce to taste. Garnish with chopped parsley if desired.