Bbq Pork Mac 'n Cheese Bites Recipe

Cook pasta

Bring a large pot of salted water to a boil. Add 2 cups elbow macaroni and cook until just al dente according to package directions (about 7–8 minutes). Drain and rinse briefly under warm water to stop cooking. Set aside in a bowl.

Make béchamel

In a medium saucepan over medium heat, melt 2 tbs unsalted butter. Add 2 tbs flour and whisk continuously for 1–2 minutes until lightly bubbling and raw flour smell is gone (roux). Gradually whisk in 1.5 cups whole milk, whisking constantly to avoid lumps. Bring to a gentle simmer and cook 2–3 minutes until slightly thickened.

Finish cheese sauce

Lower heat to low. Whisk in 0.5 cups creamy white queso until smooth. Add 1 cup shredded aged cheddar and 0.5 cup shredded whole milk mozzarella in small handfuls, stirring until melted and incorporated. Stir in 0.5 tsp smoked paprika, 0.5 tsp black pepper, 0.5 tsp salt, 0.5 tsp ground mustard, and 0.5 tsp Dijon mustard. Taste and adjust seasoning if needed. Remove from heat.

Combine pasta and sauce

Fold the drained macaroni into the cheese sauce until fully coated. Let the mixture cool to room temperature, then chill in the refrigerator for 30–45 minutes to firm up (this helps shape the bites).

While the mac cools, warm 1 cup pulled pork in a small saucepan over low heat with 0.5 cup BBQ sauce until heated through and saucy, about 4–5 minutes. Remove from heat and keep warm. If your pulled pork is already sauced, toss just enough BBQ to coat (about 3–4 tbs) and reserve the rest for drizzling.

Prepare coating stations

Set up three shallow bowls: 0.5 cup all-purpose flour in the first; whisk 2 eggs with 2 tbs water in the second; 1 cup panko breadcrumbs in the third. Line a baking sheet with parchment paper.

Shape bites

Using a small cookie scoop or two spoons, portion chilled mac and cheese into 1.5–2 tablespoon mounds. Flatten slightly into discs (or roll into balls if preferred). Place about 1 teaspoon warm pulled pork (with a little sauce) in the center of half the discs, then top with a small amount of mac mixture and press to seal, forming a bite-sized ball or round. Repeat until all mac is used (makes about 24–28 bites depending on size).

Coat bites

Lightly dredge each shaped bite in flour, shaking off excess. Dip into the egg wash, then press into panko breadcrumbs to fully coat. For an extra crispy crust, double-dip: back into egg and again into panko. Place coated bites on the prepared baking sheet.

Fry (preferred) or Bake

Fry: Pour vegetable oil into a deep skillet or pot to a depth of about 1 inch and heat to 350°F (175°C). Fry bites in batches, 3–5 minutes, turning occasionally, until golden brown and crisp. Drain on a paper towel-lined tray and lightly season with 0.5 tsp fine sea salt distributed among the finished bites. Bake: Preheat oven to 425°F (220°C). Arrange bites on a baking sheet and spray lightly with olive oil. Bake 12–15 minutes, flipping once halfway, until crisp and golden. Finish under broiler 1–2 minutes if needed to brown.

Warm remaining white queso or extra BBQ sauce if desired. Arrange bites on a platter, drizzle or dollop warm white queso on top of each, then add a small spoonful of the pulled pork and a light drizzle of additional BBQ sauce. Garnish with sliced green onions. Serve immediately while hot and crispy.