Baked Mac-and-cheese with BBQ Pulled Pork

Written by on in Dinner, Large Plates, Lunch, Pasta

This baked mac-and-cheese with BBQ pulled pork is the ultimate comfort food mashup, combining creamy, cheesy pasta with tender, smoky pulled pork for a hearty and flavorful meal. Perfect for game day, family dinners, or potlucks, this dish is easy to make and guaranteed to satisfy everyone at the table. You can also swap in BBQ pulled chicken for a lighter twist that’s just as delicious, making it a versatile recipe for any occasion.

What makes this baked mac-and-cheese so irresistible is the combination of rich, gooey cheese sauce and savory BBQ meat. The pasta bakes to golden perfection with a crispy, cheesy topping, while the pulled pork or chicken adds a smoky depth and tender texture. This recipe brings together classic Southern flavors in a creamy, baked casserole that’s perfect for feeding a crowd or meal prepping for the week ahead.

Whether you’re serving it for a casual dinner or a festive gathering, this BBQ pulled pork mac-and-cheese is sure to be a crowd-pleaser. Pair it with coleslaw, cornbread, or your favorite sides for a complete Southern-inspired feast. With simple ingredients and easy steps, this baked mac-and-cheese with BBQ pulled meat will quickly become a new favorite in your recipe collection.

Baked Mac-and-cheese with BBQ Pulled Pork
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Baked Mac-and-cheese with BBQ Pulled Pork

Recipe by Sam
0.0 from 0 votes
Course: Dinner, Large Plates, Lunch, Pasta
Servings

8

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

  • Mac & Cheese

  • 16oz elbow macaroni noodles

  • 1/3 cup butter

  • 1/3 cup flour

  • 3 1/2 cups milk

  • 8oz extra sharp cheddar cheese

  • 8oz medium cheddar cheese (may sub in colby jack, white cheddar, pepperjack, etc.)

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon salt

  • 1/4 teaspoon cayenne powder or chili powder (optional)

  • Pulled Chicken

  • 2lb chicken breast (cooked and pulled)

  • Favorite barbecue sauce

  • Garnish

  • Chopped green onions, bacon crumbles, bread crumbs

Directions

  • Preheat the oven to 375 degrees F.
  • Bring a large pot of salted water to a rolling boil. Stir in the macaroni and cook per package instructions. Strain noodles and set them aside.
  • In a large sauce pan, or pot, melt the butter over medium heat.
  • Add in the flour, black pepper, salt, and desired seasonings. Whisk this mixture over heat until it thickens slightly.
  • Stir in the milk slowly, about 1/2 cup at a time, incorporating fully before adding the next 1/2 cup.
  • Stir all of the medium cheddar cheese and half of the extra sharp cheddar cheese until melted.
  • Add in the cooked macaroni noodles and mix well.
  • Pour into a 3 quart baking dish and top with the remaining extra sharp cheddar cheese.
  • Bake in the oven for 30 minutes, until the top is golden brown.
  • Pulled Chicken Prep
  • This recipe can easily use pulled rotisserie chicken, but if you have 2lbs of chicken breasts you can bake it at the same time as the macaroni or ahead of time and reheat.
  • Simply put chicken on a foil lined, deep rimmed, baking sheet with enough foil to wrap over the chicken to make a sort of packet.
  • Pour a good amount of the barbecue sauce onto the chicken breast and wrap the foil over, folding so that liquids don’t spill out.
  • Bake chicken along with macaroni for 30-35 minutes until fully cooked. 165-175 degrees F.
  • Once chicken is done, or if using rotisserie, shred it into small pieces.
  • Stir in additional barbecue sauce to coat to preference.
  • Assembly
  • Scoop baked mac and cheese onto plate and pile with barbecue pulled chicken and desired garnish, such as green onions, bacon crumbles, breadcrumbs, etc.

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