Bbq Mac Recipe

Cook pasta

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

Make roux and cheese sauce

In the same pot over medium heat, melt the unsalted butter. Sprinkle in the all-purpose flour and whisk continuously for 1–2 minutes to cook the flour (do not let it brown). Slowly whisk in the whole milk and heavy cream until smooth. Bring the mixture to a gentle simmer, stirring frequently, until it thickens slightly, about 3–4 minutes.

Finish cheese sauce

Reduce heat to low. Add the cream cheese and whisk until melted and smooth. Stir in the yellow mustard, hot sauce, kosher salt, and black pepper. Gradually add the shredded cheddar and smoked gouda a handful at a time, stirring until melted and smooth. If the sauce is too thick, whisk in up to the reserved 1/2 cup pasta water, 1 tablespoon at a time, to reach a creamy consistency.

Combine pasta and sauce

Fold the cooked macaroni into the cheese sauce until evenly coated. Taste and adjust seasoning as needed. Keep warm while you prepare the BBQ and crunchy topping (you can transfer to a shallow baking dish if baking).

Warm the pulled pork (or chicken) in a small skillet over medium heat for 2–3 minutes. Stir in 1/2 cup BBQ sauce and continue to cook until the meat is heated through and well coated, 2–3 more minutes. Stir in the diced red onion and sliced pickled jalapeños (if using). Remove from heat and set aside.

If you prefer the meat crisped, spread the sauced meat on a rimmed sheet pan and broil for 2–3 minutes, watching closely, until edges caramelize slightly.

Preheat the broiler to high if you plan to brown the top. In a small bowl, combine the panko breadcrumbs, grated Parmesan, smoked paprika, and olive oil. Toss until crumbs are evenly moistened.

If baking: Preheat oven to 400°F (200°C). Spoon the BBQ-coated meat evenly over the mac and cheese in an oven-safe dish. Sprinkle the panko mixture evenly over the top. Bake for 10–12 minutes until bubbling and golden. For extra color, finish under the broiler 1–2 minutes—watch closely to avoid burning.

If stovetop: Spoon the BBQ meat over individual portions of mac and cheese and sprinkle the panko mixture on top. To toast the crumbs, warm a small skillet over medium heat and toast the panko mixture, stirring, until golden, 3–4 minutes, then spoon over the mac.

Remove the dish from the oven or stovetop. Let rest 3–4 minutes. Drizzle with extra BBQ sauce and sprinkle chopped cilantro or parsley. Serve hot.