Best 5 Pork Bbq Macaroni And Cheese Recipes

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Indulge in a delightful culinary experience with our irresistible Pork BBQ Macaroni and Cheese. This tantalizing dish combines the smoky, savory flavors of barbecue-infused pulled pork with the comforting goodness of creamy, cheesy macaroni. Perfectly balanced with a blend of tangy and sweet, this dish will tantalize your taste buds and leave you craving more.

In this comprehensive article, we'll take you on a culinary journey through three enticing recipes that elevate the classic macaroni and cheese to new heights. From the classic Southern-style BBQ Pulled Pork Mac and Cheese, featuring tender pulled pork slow-cooked in a rich barbecue sauce, to the unique and flavorful Korean BBQ Mac and Cheese, bursting with bold and spicy flavors, each recipe promises a distinct taste experience.

We'll also introduce you to a vegetarian variation of this beloved dish, the BBQ Jackfruit Mac and Cheese, which offers a meatless alternative that is equally satisfying and delicious. With its smoky, tangy jackfruit and creamy cheese sauce, this recipe caters to vegetarians and meat-lovers alike.

Get ready to embark on a culinary adventure as we delve into the secrets behind these extraordinary Pork BBQ Macaroni and Cheese recipes. Let your taste buds rejoice in the harmonious blend of smoky, savory, and cheesy flavors that will leave you utterly captivated.

Here are our top 5 tried and tested recipes!

BARBECUE PULLED PORK MAC AND CHEESE



Barbecue Pulled Pork Mac and Cheese image

Tangy barbecue sauce, cheesy mac, and a sprinkling of buttery, toasted Progresso™ bread crumbs team up to make this meal a total hit. Our bbq pulled pork mac and cheese is a super hearty meal that is easy to make whenever the inspiration hits you. The big, bold BBQ flavors add a delicious twist on the classic favorite, now reimagined as pulled pork mac and cheese. It all starts with the pulled pork and a homemade cheese sauce that comes together with just a little bit of whisking. From there, it's only a matter of combining the ingredients and baking them into the best bbq pulled pork mac and cheese.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 12

Number Of Ingredients 12

4 cups cold cooked shredded pork shoulder (from Make-Ahead Oven-Roasted Pulled Pork, thawed)
1 cup barbecue sauce
2 cups uncooked elbow macaroni (about 9 oz)
4 tablespoons butter
1/3 cup Gold Medal™ all-purpose flour
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
3 cups milk
4 cups shredded cheddar cheese (16 oz)
1 1/2 cups Progresso™ plain panko crispy bread crumbs
4 tablespoons butter, melted

Steps:

  • Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix pulled pork and barbecue sauce. Spoon evenly in baking dish.
  • In 4-quart saucepan, cook and drain macaroni as directed on package, using minimum cook time.
  • In same saucepan, melt 4 tablespoons butter over medium heat. Beat in flour, salt, garlic powder and pepper with whisk until thickened. Cook 1 minute longer. Beat in milk. Heat to boiling over high heat, stirring frequently; boil and stir 1 minute. Remove from heat. Stir in 3 cups of the cheese until melted. Stir in macaroni; pour into baking dish over pork layer. Sprinkle remaining 1 cup cheese on top.
  • In small bowl, mix bread crumbs and melted butter; stir until combined. Sprinkle over macaroni mixture.
  • Bake 36 to 38 minutes or until mixture is bubbly (at least 165°F in center) and bread crumbs are browned.

Nutrition Facts : Calories 550, Carbohydrate 45 g, Cholesterol 90 mg, Fat 3, Fiber 1 g, Protein 25 g, SaturatedFat 15 g, ServingSize About 1 Cup, Sodium 930 mg, Sugar 12 g, TransFat 1/2 g

BBQ PULLED PORK MAC AND CHEESE



BBQ Pulled Pork Mac and Cheese image

Number Of Ingredients 9

16 ounces prepared pulled pork (I did mine in the crock pot)
1 cup BBQ sauce (we used Sweet Baby Ray's)
1 pound of pasta (your choice of shape but keep them short...we went spiral)
5 cups three cheese blend (mine was American, Cheddar, and Colby), divided
4 oz. cream cheese, at room temperature
2 cups heavy cream
¼ cup Panko bread crumbs
2 TBSP all-purpose flour
Salt and pepper to taste

Steps:

  • Boil up some water in a large stock pot and throw in your pasta and cook it until it's a dente.
  • Drain out the water and scrap up the bits that stick to the bottom of the pan.
  • Put the drained pasta back into the stock pan and add the heavy cream and cream cheese.
  • Mix until cream cheese melts.
  • Add the flour and Panko and stir to incorporate.
  • Add 4 cups of the cheese and try to distribute as evenly as possible.
  • Pour into a 9x13-inch glass pan that has been coated with oil or butter.
  • Bake at 350F for 20 minutes.
  • While baking heat the pulled pork up and add the BBQ sauce.
  • Remove mac and cheese from oven.
  • Add the warm BBQ pulled pork to the top of the mac and cheese.
  • Then sprinkle the remaining 1 cup of cheese on top of the pork.
  • Put back into oven for another 10 minutes.
  • Eat and enjoy.

PULLED PORK MACARONI AND CHEESE



Pulled Pork Macaroni and Cheese image

Our combination of macaroni and cheese and pulled pork makes a fabulous family meal. Use homemade leftovers or purchased shredded barbecue.

Provided by Diana Rattray

Categories     Dinner     Side Dish

Time 50m

Yield 4

Number Of Ingredients 9

8 ounces uncooked macaroni (about 2 cups)
1/4 cup butter
1/4 cup all-purpose flour
2 cups milk
1/2 teaspoon ground mustard
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper
2 1/2 cups shredded sharp cheddar cheese (divided)
2 cups pulled pork

Steps:

  • Cook the macaroni in boiling salted water following package directions. Drain and rinse in a colander.
  • Heat the oven to 350 F (180 C). Butter a 2 1/2- to 3-quart baking dish.
  • Meanwhile, heat butter in a saucepan over medium heat. Add the flour and continue cooking for 2 minutes, stirring or whisking constantly. Gradually add the milk, whisking to blend thoroughly. Cook, stirring, until thickened and smooth.
  • Stir in the ground mustard, salt, and freshly ground black pepper. Add 2 cups of sharp cheddar cheese and cook, stirring, until melted.
  • Combine the drained macaroni with the cheese sauce, blending well.
  • Heat the pulled pork on the stovetop or in the microwave until hot (or as package directs if you use purchased).
  • Spoon the macaroni and cheese mixture into the baking dish. Top with the pulled pork. Sprinkle the pulled pork with the remaining cheddar cheese.
  • Bake for about 20 to 25 minutes, or until the casserole is hot and the cheese has melted.

Nutrition Facts : Calories 1080 kcal, Carbohydrate 57 g, Cholesterol 224 mg, Fiber 3 g, Protein 59 g, SaturatedFat 38 g, Sodium 2156 mg, Sugar 26 g, Fat 68 g, ServingSize 4 servings, UnsaturatedFat 0 g

PORK BBQ MACARONI AND CHEESE



Pork BBQ Macaroni and Cheese image

Provided by Food Network

Categories     main-dish

Time 5h45m

Yield 1 to 2 servings

Number Of Ingredients 35

One 3- to 5-pound pork butt
BBQ Rub, recipe follows
4 cups apple cider vinegar
2 cups cooked macaroni
8 ounces Cheese Sauce, recipe follows
2 ounces BBQ Sauce, recipe follows
1 ounce smoked Cheddar, shredded
1/2 green onion, chopped
1/4 cup ancho chile powder
1/4 cup bourbon paprika
1/4 cup salt
1/4 cup granulated sugar
3 tablespoons brown sugar
1 1/2 tablespoons crushed red pepper
3/4 teaspoon ground cumin
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
2 pounds brown sugar
4 cups ketchup
1 cup red wine vinegar
1/4 cup dry mustard
1/4 cup hot sauce
4 teaspoons bourbon paprika
4 teaspoons ground black pepper
4 teaspoons salt
2 dashes Worcestershire sauce
1 stick (8 tablespoons) butter
1/4 cup all-purpose flour
4 cups milk
2 cups heavy cream
1 tablespoon salt
1/2 tablespoon black pepper
2 pounds shredded white Cheddar

Steps:

  • Preheat the oven to 250 degrees F.
  • Rub the pork with the BBQ Rub, then place in a pan with the vinegar. Cover with plastic and foil, then roast for 3 to 4 hours. Let cool, then remove the fat cap and bone and shred the pork.
  • Heat 3 ounces pulled pork. Place the macaroni and Cheese Sauce in a saucepan and cook on medium heat until hot. Place the macaroni and cheese in a bowl, then top with the pork, BBQ sauce, smoked Cheddar and green onion. (Reserve the remaining ingredients for more servings or another use.)
  • Combine the chile powder, paprika, salt, granulated sugar, brown sugar, crushed red pepper, cumin, garlic powder, onion powder, cinnamon and ginger in a bowl.
  • Place the brown sugar and ketchup in a bowl and mix well. Add the vinegar, mustard, hot sauce, paprika, pepper, salt, Worcestershire and 1 cup water and continue to mix until well blended and the sugar has dissolved.
  • Melt the butter in a pot, then add the flour, stirring until smooth. Cook for 3 minutes. Add the milk, cream, salt and pepper. Cook on medium heat, stirring often, until thickened. Turn off the heat and add the cheese. Stir until melted.

MAC & CHEESE PORK SLIDERS



Mac & Cheese Pork Sliders image

I love pork sliders! This sweet and savory recipe was created out of leftover ingredients I had in my fridge. It is perfect for a weeknight meal or a special-occasion potluck. —Rashanda Cobbins, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner     Lunch

Time 40m

Yield 12 servings.

Number Of Ingredients 12

1 cup uncooked cavatappi pasta
1 tablespoon butter
1-1/2 teaspoons all-purpose flour
1/4 teaspoon pepper
1/2 cup 2% milk
3/4 cup shredded sharp cheddar cheese
1 package (18 ounces) Hawaiian sweet rolls
1 carton (16 ounces) refrigerated fully cooked barbecue shredded pork, warmed
2 tablespoons melted butter
1 tablespoon honey
1/2 teaspoon ground mustard
1 jalapeno pepper, sliced, optional

Steps:

  • Preheat oven to 375°. Cook pasta according to package directions., Meanwhile, in a small saucepan, melt butter over medium heat. Stir in flour and pepper until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 3-5 minutes. Stir in cheese until melted. Drain pasta; stir into cheese sauce. Set aside., Place roll bottoms in a greased 13x9-in. baking dish. Layer with pork, pasta mixture and roll tops. Combine melted butter, honey and mustard. Brush over roll tops., Bake until tops are golden brown and filling is hot, 10-12 minutes. If desired, top with jalapeno pepper slices.

Nutrition Facts : Calories 305 calories, Fat 10g fat (6g saturated fat), Cholesterol 48mg cholesterol, Sodium 466mg sodium, Carbohydrate 39g carbohydrate (17g sugars, Fiber 2g fiber), Protein 14g protein.

Tips:

  • Use high-quality ingredients: Fresh, flavorful ingredients will make all the difference in your pork BBQ macaroni and cheese. Use a good quality pork shoulder or butt, and be sure to trim off any excess fat. Also, use a sharp cheddar cheese that melts well.
  • Don't overcook the pork: The pork should be cooked until it is tender and easily shredded, but not so long that it becomes dry. Overcooked pork will make your macaroni and cheese tough and chewy.
  • Make sure the sauce is thick and flavorful: The sauce is what really brings this dish together. Be sure to cook it over low heat until it is thick and bubbly. You can also add your favorite seasonings to the sauce to taste.
  • Use a good quality macaroni: The macaroni should be able to hold up to the sauce and not get mushy. A good option is to use a short, sturdy pasta like penne or shells.
  • Don't forget the cheese: Cheddar cheese is the classic choice for macaroni and cheese, but you can also use other types of cheese, such as mozzarella, Parmesan, or Gruyère. Be sure to use a good quality cheese that melts well.

Conclusion:

Pork BBQ macaroni and cheese is a delicious and comforting dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste. With a few simple tips, you can make a pork BBQ macaroni and cheese that will be a hit with your family and friends.

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