Bbq Mac & Cheese Recipe
House mac and cheese topped with house made pulled pork and BBQ sauce.
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Ingredients
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Mac & Cheese Base
Pulled Pork
Topping
Method
Mac & Cheese Base
- 1
Cook the Pasta
In a large pot of salted boiling water, add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
- 2
- 3
Add Milk
Slowly whisk in the whole milk, ensuring no lumps form. Continue to cook and stir until the mixture thickens, about 5-7 minutes.
- 4
Add Cheese and Seasonings
Remove from heat and stir in the cheddar and mozzarella cheeses until melted. Add salt, black pepper, garlic powder, and onion powder. Mix until combined.
- 5
Combine with Pasta
Fold the cooked macaroni into the cheese sauce until well coated. Set aside.
Pulled Pork
- 6
Season the Pork
In a bowl, mix together smoked paprika, cayenne pepper, salt, and black pepper. Rub this mixture all over the pork shoulder.
- 7
Cook the Pork
Place the pork shoulder in a slow cooker, cover it, and cook on low for 8 hours or until tender and easily shredded.
- 8
Shred the Pork
Once cooked, remove the pork from the slow cooker and shred it with two forks. Mix in 1 cup of barbecue sauce until well coated.
Assembly
- 9
Layer the Dish
Preheat your oven to 350°F (175°C). In a large baking dish, layer the mac and cheese, topped with the pulled pork mixture.
- 10
Add Extra Sauce
Drizzle the additional ½ cup of barbecue sauce over the pulled pork.
- 11
Bake
Bake in the preheated oven for 20-25 minutes until heated through and bubbly.
- 12
Garnish and Serve
Once baked, remove from the oven and garnish with chopped green onions before serving.
