BBQ Pulled Pork Macaroni Bake (Printable Page)
# What You Need:
→ Pasta & Pork
01 -
300 g (10 oz) elbow macaroni
02 -
2 cups cooked pulled pork (leftover or store-bought)
03 -
120 ml (½ cup) BBQ sauce (smoky or sweet)
→ Cheese Sauce
04 -
2 tbsp butter
05 -
2 tbsp all-purpose flour
06 -
400 ml (1¾ cups) milk
07 -
150 g (1½ cups) shredded cheddar cheese
08 -
1 tsp mustard (optional)
09 -
Salt and black pepper to taste
→ Topping
10 -
½ cup extra cheddar
11 -
¼ cup breadcrumbs (optional, for crunch)
# How to Make It:
01 -
Boil elbow macaroni until just al dente. Drain and set aside.
02 -
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.
03 -
In a mixing bowl, combine pasta, pulled pork, BBQ sauce, and cheese sauce. Mix well and transfer to a greased baking dish.
04 -
Sprinkle extra cheddar and breadcrumbs on top.
05 -
Bake at 190°C (375°F) for 20–25 minutes, until golden and bubbly.
# Helpful Tips:
01 -
Use smoked gouda or Monterey Jack for cheese variation.
02 -
Add jalapeños or pickled onions for a spicy kick.
03 -
Great for using leftover slow-cooked pork shoulder.