Barbecue Mac And Cheese Recipe

Active Time:

20 mins

Total Time:

20 mins

Servings:

6 to 8

Can't decide if you want barbecue or mac and cheese for dinner tonight? Have both! Barbecue Mac and Cheese is rich, creamy and tangy—the ultimate comfort food.

This dish is ready in 20 minutes and guaranteed to become a family favorite. Pulled pork is folded into hot mac and cheese made with Cheddar, Gouda, and a dose of hot sauce for an extra kick. It's all topped off with crumbled cornbread and green onions, broiled until crisp, and drizzled with barbecue sauce before serving.

Undercook the pasta by 1 minute. It will continue to cook in the creamy sauce while the crumb topping toasts under the broiler.

Does Barbecue Sauce Go Well with Mac and Cheese?

When two favorites combine, there's just no stopping them! The sweet heat of tangy barbecue sauce is the perfect complement for savory, creamy mac and cheese. Go with your favorite brand of barbecue sauce or try making one of our favorites.

Ingredients for Barbecue Mac and Cheese

To make the mac and cheese portion of this dish, you'll need:

Milk, butter, and all-purpose flour: These form the roux, or the creamy base of the mac and cheese.
Pasta: The type of pasta is up to you, but we prefer penne, cavatappi, or rotini.
Extra-sharp Cheddar and Gouda: Cheddar brings that sharp, cheesy flavor.
Gouda: Gouda contributes a velvety, creamy texture.
Hot sauce: You can amp up the heat as much as you want, but even just a small bit of hot sauce adds loads of flavor.
Black pepper and kosher salt: For seasoning.

For adding that barbecue flavor, you'll also need:

Pulled pork barbecue: Without sauce.
Crumbled cornbread, olive oil, and green onions: For the topping.
Barbecue sauce: For a final drizzle before serving.

Can I substitute the pork?

This BBQ mac and cheese recipe is delicious with pulled pork, but you can also substitute with shredded chicken, or leave out the meat entirely and still enjoy that barbecue flavor.

How To Make Barbecue Mac and Cheese

The full recipe is below, but here's a brief recap before you get started.

Step 1. Prepare the pasta: Boil salt water, and cook pasta until al dente.
Step 2. Make cheesy sauce: Melt butter in a large skillet, add flour, and cook until thickened. Slowly whisk in hot milk; bring to a boil and cook until thickened. Remove from heat; whisk in cheeses, hot sauce, salt and pepper.
Step 3. Combine cheese sauce, pasta, and : Drain pasta and stir in cheese sauce. Stir in pork.
Step 4. Add topping: Sprinkle with a combination of cornbread and oil. Top with green onions and broil 1 to 2 minutes until golden brown. Drizzle with barbecue sauce before serving.

Making Barbecue Mac and Cheese Ahead

Make and assemble this dish up to 3 days in advance; then bake at 325°F until hot throughout before broiling.

What To Serve with Barbecue Mac and Cheese

Whether this dish is served as an entrée or side dish, it has it all: meat, cheese, pasta, and cornbread. Serve with a helping of broccoli, green beans, or any of our favorite vegetable side dishes.

Ingredients

1/4 cup plus 1 1/2 tsp. kosher salt, divided
1 qt. milk
6 tablespoons butter, cut into pieces
6 tablespoons all-purpose flour
1 pound pasta (such as penne, cavatappi, or rotini)
1 (8-oz.) package shredded extra-sharp Cheddar cheese
1 (8-oz.) package shredded Gouda cheese
1 teaspoon hot sauce (such as Tabasco)
1/2 teaspoon freshly ground black pepper
1 pound pulled pork barbecue (without sauce)
1 1/2 cups crumbled cornbread
2 teaspoons olive oil
1/2 cup chopped green onions
1/2 cup bottled barbecue sauce

Directions

Preheat oven:

Preheat broiler with oven rack 8 to 9 inches from heat.
Boil water:

Bring 1/4 cup salt and 4 qt. water to a boil in a large covered Dutch oven over high heat.
Start mac and cheese sauce:

Meanwhile, microwave milk in a microwave-safe 1-qt. glass measuring cup covered with plastic wrap at HIGH 3 minutes. While milk is heating, melt butter in a 12-inch cast-iron skillet over medium heat. Reduce heat to medium-low; add flour, and cook, whisking constantly, 2 minutes. Gradually whisk in hot milk. Increase heat to medium-high, and bring to a low boil, whisking often.
Cook pasta:

Add pasta to boiling water, and cook 8 minutes.
Add cheeses to sauce:

Meanwhile, continue to cook sauce, whisking often, 6 minutes. Remove from heat; whisk in cheeses, hot sauce, 1 1/2 tsp. salt, and 1/2 tsp. pepper. Cover.
Start cornbread topping:

Stir together cornbread and olive oil.
Combine pasta and cheese sauce:

Drain pasta, and fold into cheese sauce. Stir in pulled pork barbecue. Sprinkle with cornbread mixture; sprinkle green onions over cornbread mixture.
Broil dish:

Broil 1 to 2 minutes or until breadcrumbs are golden brown. Drizzle with barbecue sauce. Serve immediately.