American·non-vegetarian·medium

Smoky BBQ Pulled Pork Mac and Cheese

Name: Smoky BBQ Pulled Pork Mac and Cheese
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 8 servings
Cuisine: American
Ingredients: 1.5 kg pork shoulder; 2 tbsp smoked paprika; 1 tbsp garlic powder; 2 tbsp brown sugar; 1 tbsp salt; 1 tsp black pepper; 2 tbsp olive oil; 250 ml barbecue sauce; 500 g elbow macaroni; 60 g butter; 50 g all-purpose flour; 1 L milk; 400 g sharp cheddar cheese, shredded; 200 g cream cheese; 100 g breadcrumbs

Imagine sinking your fork into a mountain of creamy, gooey mac and cheese, only to discover tender, smoky pulled pork hiding beneath that molten blanket of cheddar. This is the dish you make when you want comfort food to hug you from the inside out. The pork shoulder, slow-braised until it falls apart, gets tossed in a tangy, slightly sweet barbecue sauce that caramelizes into sticky perfection. The pasta—elbows, of course—is coated in a velvety sauce made with sharp cheddar and a touch of cream cheese, giving it that irresistible, rich texture. Each bite is a journey: first the golden, bubbly top, then the silky noodles, and finally the smoky pork that ties it all together. Whether it's game day, a cozy Sunday dinner, or just a Tuesday that needs a pick-me-up, this dish delivers pure, unapologetic indulgence. You'll want seconds before you've even finished your first plate.

180 min(prep 30 + cook 150)

8 servings

680 kcal

Ingredients

pork shoulder1.5 kg
smoked paprika2 tbsp
garlic powder1 tbsp
brown sugar2 tbsp
salt1 tbsp
black pepper1 tsp
olive oil2 tbsp
barbecue sauce250 ml
elbow macaroni500 g
butter60 g
all-purpose flour50 g
milk1 L
sharp cheddar cheese, shredded400 g
cream cheese200 g
breadcrumbs100 g

Nutrition

680 kcalper serving

Protein15g19%

Carbs35g45%

Fat15g19%

Fiber4g5%

Sugar8g10%

Directions

1
Preheat oven to 150°C. In a small bowl, mix smoked paprika, garlic powder, brown sugar, salt, and black pepper. Rub this spice mixture all over the pork shoulder, pressing gently to adhere.
2
Heat olive oil in a large Dutch oven over medium-high heat. Sear the pork on all sides until deeply browned, about 3-4 minutes per side. Pour barbecue sauce over the pork, cover with a lid, and transfer to the oven. Cook for 2.5 hours, or until the pork is fork-tender and easily shreds.
3
Remove pork from the oven, let it rest for 15 minutes, then shred with two forks. Toss the shredded pork in the barbecue sauce from the pot to coat evenly. Set aside.
4
While the pork cooks, prepare the macaroni. Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package directions until al dente. Drain and set aside.
5
For the cheese sauce, melt butter in a large saucepan over medium heat. Stir in flour and cook for 2 minutes, stirring constantly, to make a roux. Gradually whisk in milk, and bring to a simmer, stirring until thickened, about 5 minutes. Reduce heat to low, then stir in shredded cheddar and cream cheese until melted and smooth. Season with salt and pepper to taste.
6
Combine the drained macaroni with the cheese sauce, then fold in the pulled pork. Transfer the mixture to a 9x13-inch baking dish. Sprinkle breadcrumbs evenly over the top.
7
Increase oven temperature to 200°C. Bake the mac and cheese for 20-25 minutes, until bubbling and the top is golden brown. Let rest for 5 minutes before serving. Enjoy!

#bbq #pulled-pork #mac-and-cheese #comfort-food

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