Pin This BBQ Pulled Pork Macaroni Bake is pure comfort food that turns leftover pulled pork into an irresistible one-pan meal. Macaroni is tossed with tangy BBQ sauce and creamy cheese, then finished with a crispy topping that makes everyone want seconds. It is the ultimate solution for days when you need something cozy but also bold and crowd-pleasing.
I whipped this up on a rainy Tuesday with leftovers from the weekend BBQ and instantly knew it belonged in my regular dinner rotation. Every time the scent fills the kitchen, the whole family is in line before it hits the table.
Ingredients
- Elbow macaroni The classic shape holds sauce beautifully and cooks up tender If possible pick bronze-cut pasta for best texture
- Cooked pulled pork Smoky slow-cooked pork works best but rotisserie or store-bought is great too Choose well-shredded pork with some burnt ends for extra flavor
- BBQ sauce Adds sweet tangy depth Use your favorite smoky or mildly spicy brand
- Butter For rich flavor and a silky base Unsalted allows better control of seasoning
- All-purpose flour Thickens the sauce Look for unbleached or high-quality flour
- Milk Whole milk brings creaminess Use fresh dairy for smoothest results
- Shredded cheddar cheese Melts evenly and delivers sharp flavor Buy a block and shred yourself for best melt
- Mustard Adds zip and complexity Yellow or Dijon both work but optional
- Salt and black pepper Balances and enhances the dish Use freshly ground pepper for the brightest taste
- Extra cheddar cheese For that bubbling golden crown Freshly grated blends best
- Breadcrumbs Adds crunchy texture to the top Go for panko or homemade for extra crispness
Instructions
- Cook the Pasta
- Boil elbow macaroni in generously salted water until just al dente This usually takes about 7 minutes Stir occasionally so nothing sticks Once cooked drain the pasta and set aside so it stays firm for baking
- Make Cheese Sauce
- In a medium saucepan melt the butter over medium heat Whisk in the flour and stir for a full minute to eliminate raw taste Slowly pour in the milk whisking constantly until you get a smooth mixture Cook for about 5 to 7 minutes until the sauce thickens enough to coat the back of a spoon Lower the heat and add shredded cheddar whisk until fully melted If you are using mustard add it here Season generously with salt and black pepper Taste and adjust if needed
- Assemble the Bake
- In a large mixing bowl combine the drained macaroni pulled pork BBQ sauce and the creamy cheese sauce Stir carefully so all the pasta is coated Transfer everything to a greased baking dish using a spatula to smooth the surface
- Add Topping
- Scatter extra cheddar cheese evenly over the top Sprinkle breadcrumbs across for a crunchy final touch
- Bake
- Place the dish in an oven preheated to 190 Celsius or 375 Fahrenheit Bake for 20 to 25 minutes until the cheese topping is bubbling and golden Remove from oven and let cool a few minutes before serving so each slice holds together
Pin Cheddar steals the spotlight for me here I love how it transforms into a gooey blanket over the pork and pasta Every holiday my kids ask if I will make the pulled pork bake just for them because it is the best leftover makeover in our house
Storage Tips
Let leftovers cool completely before covering and refrigerating You can keep this bake in the fridge for up to three days To reheat cover with foil and warm in the oven at 160 Celsius for about twenty minutes or microwave individual portions for quick lunches
Ingredient Substitutions
No pulled pork Use shredded chicken or beef instead For a vegetarian option try shredded jackfruit Extra sharp cheddar or a smoky gouda makes a flavorful swap for the cheese If gluten is a concern look for gluten-free macaroni and flour
Serving Suggestions
Pair with a crisp slaw or a green salad to brighten the meal Cornbread or garlic bread also make perfect sides For a fun twist serve with extra BBQ sauce drizzled over the top or with pickled jalapenos on the side if you like spice
Cultural Context
This recipe captures Southern BBQ flavors and folds them into classic American comfort cooking Using leftovers in this way has always been a tradition in families who do their own slow-cooked BBQ It is part thrift part pure indulgence and all about not letting anything go to waste
Seasonal Adaptations
Add roasted sweet corn in summer for a touch of sweetness Mix in diced jalapenos or hatch chiles in late summer for mild heat Try smoked turkey around the holidays for a festive spin
Success Stories
I have watched friends who claimed not to like pasta devour this bake on game day It always brings people together Whether it is the crunchy top or melty center every bite is a crowd pleaser If you make this at a family reunion be ready for it to disappear in record time
Freezer Meal Conversion
Prepare the recipe through assembly but stop before baking Cover tightly and freeze up to two months When ready to eat bake directly from frozen at 180 Celsius for forty five minutes covered then uncover for the last ten minutes to crisp the top
Pin Serve this crowd-pleaser bubbling hot and watch it disappear. Every bite is pure comfort with a BBQ twist.
Recipe Questions
- → Can I use a different pasta shape?
Absolutely. Penne, rotini, or shells work well—just cook to al dente before baking for best texture.
- → What cheese can I substitute for cheddar?
Try Monterey Jack, smoked gouda, or a blend of cheeses for variation in flavor and creaminess.
- → How can I add more spice?
Mix in chopped jalapeños, sprinkle chili flakes, or use spicy BBQ sauce for an extra kick.
- → Is this dish suitable for making ahead?
Yes. Prepare the bake, cover, and refrigerate up to one day. Bake just before serving for best results.
- → Can I freeze leftovers?
Portion cooled bake into airtight containers and freeze. Reheat in the oven until warmed through and bubbly.