BBQ Mac and Cheese is a classic comfort dish. It’s easy to make, too! This is a flavorful twist on a classic dish.
This easy-to-make meal features a homemade macaroni and cheese that is topped with pulled pork that has been smothered with barbecue sauce. The combination of bbq sauce and cheese is the perfect mixture of sweet and tangy.
BBQ Pork Mac and Cheese
I’ve always been a fan of adding cheese to my pulled pork sandwiches there is something about the tangy cheese and smoky pulled pork that can’t be beat. But, now I’m taking that up a notch with this bbq macaroni and cheese.
The dish starts with a simple macaroni and cheese recipe that is ready to be baked in the oven. Then you top it with your favorite barbecue pork. And you have a dish that is beyond comfort food. It is a full-on flavor explosion.
Make your Mac and Cheese a full meal by adding BBQ meat. This mac and cheese is so much better than the boxed version. Made with 3 kinds of cheese, lots of pulled pork, BBQ sauce, and then topped with crumbled cornbread. Baked in the oven till bubbly, then served with your favorite salad.
You will need twelve ingredients to make this tangy homemade mac and cheese recipe. These twelve ingredients include three different types of cheeses. You will be so glad that you used all three.
- pasta (such as elbow, rotini, penne)
- salted butter
- all-purpose flour
- ground black pepper
- smoked cheddar cheese, shredded
- Monterey Jack cheese, shredded
- pepper jack cheese, shredded
- pulled pork (Lloyds or Jack Daniels BBQ pulled pork)
- BBQ sauce
- green onion, thinly sliced, optional
See the recipe card for quantities.
How to Make BBQ Mac and Cheese
Ready to make this homemade mac and cheese recipe? Follow the four easy steps that I’ve laid out below for you and you will have a delicious and tasty dish.
Step 1: Make the pasta
Make the pasta according to package directions. I like to follow the directions for al dente.
Step 2: Preheat the oven and make a roux
Preheat the oven to 375° and spray a 9×13 inch pan with nonstick cooking spray. While the pasta is cooking, melt the butter in a large pan. Add the flour and cook for one minute. Whisk in the milk and pepper and continue to whisk till slightly thickened. This may take a few minutes.
Step 3: Add in the cheese and bbq
Add the cheddar, Monterey Jack, and pepper jack cheese and stir till melted. Stir in the pulled pork, and BBQ sauce. Add the pasta to the cheese sauce and stir till well combined.
Step 4: Bake the bbq mac and cheese
Pour the Mac and cheese into the prepared pan and sprinkle the crumbled cornbread over the top. Place in the oven and bake for 10 minutes until the top is lightly browned and the Mac and cheese are bubbly. Remove from the oven and sprinkle with green onion slices. Serve immediately.
Don’t have the correct ingredients on hand? Or want to change something up? Here are some helpful tips for you to change this bbq mac and cheese recipe.
- Butter – I used salted butter but you can use unsalted butter if you want.
- Pulled Pork – I used store-bought ready-made pulled pork. You can use leftover or homemade pulled pork if you want.
- Breadcrumbs – use breadcrumbs in place of the cornbread if you don’t like or don’t have cornbread.
Want to personalize this pulled pork mac and cheese recipe? Here are some of my tried and true tips for changing up this recipe.
- Spicy – Use a spicy bbq sauce to a bit of heat to this recipe.
- Chicken – use pulled chicken instead of pulled pork for a bbq chicken mac and cheese.
- Kid-friendly – leave off the cornbread topping to make this dish kid-friendly.
If you love recipes like this, you may also enjoy Easy Rosemary Mac and Cheese recipe.
You only need three simple kitchen equipment items to make this recipe. I don’t know about you but I love when I can save on dishes because a recipe does not need a lot of tools to make a recipe.
- 9×13 baking dish
If you manage to have leftovers of this cheesy dish, I have to give you props. This homemade mac and cheese with a twist will never last long in my house!
However, if you do manage to have leftovers have no fear they are easy to store. Store leftovers in the refrigerator for up to 5 days in an airtight container. See didn’t I say that storing leftovers was easy? Now having leftovers is a whole different ballgame.
Do you want to make sure that your BBQ Mac and Cheese recipe turns out perfectly? Here are my best tips for getting great results.
- I make this with Lloyds or Jack Daniels BBQ Pulled Pork for a quick version.
- Make a pan of cornbread early so it has time to cool before trying to crumble.
- This is a great meal to use up leftover BBQ meat. Use more or less meat according to your family’s tastes.
More Family Friendly Casserole Recipes
Do you like casserole recipes? Here are some recipes you may also like to try
- Slow Cooker Ham and Rice Casserole
- Ninja Foodi tater tot casserole
- Frito Casserole with Fresh Guacamole
Do you have questions about BBQ Mac and Cheese? Here are some of the most commonly asked questions about this family-friendly recipe.
Yes, you can absolutely freeze this dish! Just be sure to wrap your dish tightly and store it in the freezer for up to two months.
You can also prep the recipe ahead of time and store it in the refrigerator for up to 3 days before baking. When ready to eat, follow the instructions below on how to bake your mac and cheese.
If you have any leftover BBQ Mac and Cheese, it’s easy to reheat. Just put the refrigerated leftovers in a baking dish and bake at 350°F until heated through. This will usually take around 20 minutes.
Or you can reheat single servings in the microwave for one to two minutes or until warm all the way through.
BBQ Mac and Cheese
Ready to get cooking? Remember that you can print this recipe if you would like.
BBQ Mac and Cheese
- 9×13 baking pan
- 1 pound pasta such as elbow, rotini, penne
- 5 tablespoons salted butter
- 5 tablespoons all purpose flour
- ½ teaspoon ground black pepper
- 4 cups milk
- 3 cups smoked cheddar cheese shredded
- 2 cups Monterey Jack cheese shredded
- 1 cup pepper jack cheese shredded
- ¼ cup BBQ sauce plus extra for the top
- 1 ½ cups crumbled cornbread
- 1 green onion thinly sliced, optional
- 2 cups pulled pork or shredded chicken, if desires
- Get out and measure your ingredients.
- Make the pasta according to package directions.
- Preheat the oven to 375° and spray a 9×13 inch pan with nonstick cooking spray. While the pasta is cooking, melt the butter in a large pan. Add the flour and cook for one minute. Whisk in the milk and pepper and continue to whisk till slightly thickened. This may take a few minutes.
- Add the cheddar, Monterey Jack, and pepper jack cheese and stir till melted. Stir in the shredded chicken or pulled pork, if using, and BBQ sauce.
- Add the pasta to the cheese sauce and stir till well combined.
- Pour the Mac and cheese into the prepared pan
- Sprinkle the crumbled cornbread over the top.
- Place in the oven and bake for 10 minutes until the top is lightly browned and the Mac and cheese is bubbly.
- Remove from the oven and sprinkle with green onion slices, if desired.
- Serve immediately.
- Every bite!
Make a pan of cornbread early so it has time to cool before trying to crumble.
This is a great meal to use up leftover BBQ meat. Use more or less meat according to your family’s tastes.