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BBQ mac and cheese

The best BBQ mac and cheese Recipe

Make the best BBQ mac and cheese with smoky pulled pork, creamy cheese sauce, and crispy topping. Perfect for potlucks, game days,
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Comfort Food
Cuisine American
Servings 6 Servings
Calories 580 kcal

Ingredients
  

  • 1 lb elbow macaroni
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese shredded
  • 1 cup smoked gouda shredded
  • ½ tsp garlic powder
  • ½ tsp smoked paprika
  • Salt & pepper to taste
  • 2 cups pulled pork or chopped brisket pre-cooked, sauced or unsauced
  • Optional topping: ½ cup panko breadcrumbs mixed with 1 tbsp melted butter

Instructions
 

  • Cook pasta until al dente. Drain and set aside.
  • In a large saucepan, melt butter over medium heat. Stir in flour and cook for 1–2 minutes.
  • Slowly whisk in milk and cream, cooking until slightly thickened (about 3–4 minutes).
  • Lower heat, stir in cheddar, gouda, garlic powder, paprika, salt, and pepper. Mix until smooth.
  • Fold in pasta and BBQ meat. Stir gently to combine.
  • Transfer to a greased baking dish. Sprinkle with buttery panko topping if desired.
  • Bake at 375°F (190°C) for 20–25 minutes, until bubbly and golden.
  • Let rest 5–10 minutes before serving.

Notes

 
  • Calories: ~580
  • Total Fat: 34g
    • Saturated Fat: 18g
  • Carbohydrates: 44g
    • Fiber: 2g
    • Sugars: 5g
  • Protein: 25g
  • Sodium: ~700mg
  • Calcium: 25% DV
  • Iron: 10% DV

Quick Notes:

  • Protein levels will vary depending on your meat choice (brisket packs more than jackfruit).
  • If you’re going gluten-free or vegan, expect slight shifts in fat and carb counts.
  • Lower-fat versions can sub 2% milk and reduced-fat cheese — but you’ll lose some creaminess. Fair trade?