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Barbecue Pulled Pork Mac and Cheese

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  • Prep 30 min
  • Total 1 hr 15 min
  • Servings 12
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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.
By Betty Crocker Kitchens
Updated Nov 3, 2020
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Ingredients

Pork

  • 4 cups cold cooked shredded pork shoulder (from Make-Ahead Oven-Roasted Pulled Pork, thawed)
  • 1 cup barbecue sauce

Macaroni and Cheese

  • 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)

Topping

  • 1 1/2 cups Progresso™ plain panko crispy bread crumbs
  • 4 tablespoons butter, melted
Make With
Gold Medal Flour

Steps

  • 1
    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.
  • 2
    In 4-quart saucepan, cook and drain macaroni as directed on package, using minimum cook time.
  • 3
    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.
  • 4
    In small bowl, mix bread crumbs and melted butter; stir until combined. Sprinkle over macaroni mixture.
  • 5
    Bake 36 to 38 minutes or until mixture is bubbly (at least 165°F in center) and bread crumbs are browned.

Tips from the Betty Crocker Kitchens

  • tip 1
    With a stash of Make-Ahead Oven-Roasted Pulled Pork in your freezer, this dish is always within reach. 
  • tip 2
    No pulled pork in the freezer? No problem. Use shredded cooked chicken instead!
  • tip 3
    While cheddar cheese and barbecue sauce are a match made in heaven, feel free to make this recipe your own by experimenting with the cheese. Just be sure to pick a good melting cheese, like cheddar, Gouda or Monterey Jack.
  • tip 4
    This dish is easy to customize. Top it with sliced green onions or chives for some bright, oniony flavor. If you like things a little hotter, use a spicy barbecue sauce or serve with hot sauce on the side.

Nutrition

550 Calories, 29g Total Fat, 25g Protein, 45g Total Carbohydrate, 12g Sugars

Nutrition Facts

Serving Size: About 1 Cup
Calories
550
Calories from Fat
260
Total Fat
29g
45%
Saturated Fat
15g
74%
Trans Fat
1/2g
Cholesterol
90mg
30%
Sodium
930mg
39%
Potassium
330mg
9%
Total Carbohydrate
45g
15%
Dietary Fiber
1g
6%
Sugars
12g
Protein
25g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
0%
0%
Calcium
35%
35%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 1 High-Fat Meat; 3 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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