Description
A delicious and hearty BBQ Pulled Pork Macaroni Bake that combines tender pulled pork with creamy cheese sauce and pasta, topped with extra cheese and breadcrumbs for a crunchy finish.
Ingredients
- 300 g (10 oz) elbow macaroni
- 2 cups cooked pulled pork (leftover or store-bought)
- 120 ml (½ cup) BBQ sauce (smoky or sweet)
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 400 ml (1¾ cups) milk
- 150 g (1½ cups) shredded cheddar cheese
- 1 tsp mustard (optional)
- Salt and black pepper to taste
- ½ cup extra cheddar
- ¼ cup breadcrumbs (optional, for crunch)
Instructions
- Boil elbow macaroni until just al dente. Drain and set aside.
- In a saucepan, melt butter and whisk in flour. Cook for 1 minute, then slowly add milk, whisking constantly until smooth. Simmer until thickened, then stir in cheddar, mustard (if using), salt, and pepper.
- In a mixing bowl, combine pasta, pulled pork, BBQ sauce, and cheese sauce. Mix well and transfer to a greased baking dish.
- Sprinkle extra cheddar and breadcrumbs on top.
- Bake at 190°C (375°F) for 20–25 minutes, until golden and bubbly.
Notes
- Feel free to use leftover pulled pork for a quicker meal.
- Adjust the BBQ sauce to your taste preference, whether smoky or sweet.
- Breadcrumbs are optional but add a nice crunch to the dish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg