Barbecue Pulled Pork Mac and Cheese

Prep 30 min
Total 1 hr 15 min
Servings 12

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 November 3, 2020

Make with

Gold Medal Flour

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

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.

With a stash of Make-Ahead Oven-Roasted Pulled Pork in your freezer, this dish is always within reach.
No pulled pork in the freezer? No problem. Use shredded cooked chicken instead!
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.
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 Facts

Serving Size: About 1 Cup

Calories: 550
Calories from Fat: 260

% Daily Value

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;