Barbecue Pulled Pork Mac and Cheese with Panko Topping
A hearty comfort food casserole that layers smoky barbecue pulled pork with creamy cheddar mac and cheese, topped with buttery panko breadcrumbs. The combination of tender shredded pork shoulder and rich cheese sauce creates an indulgent dish perfect for family dinners, potlucks, or game day gatherings. The crispy golden topping adds textural contrast to the creamy interior, while the barbecue sauce brings sweet and tangy notes that complement the sharp cheddar cheese.
Ingredients
- 4 cups cooked shredded pork shoulder, cold, from Make-Ahead Oven-Roasted Pulled Pork, thawed
- 1 cup barbecue sauce
- 2 cups elbow macaroni, uncooked, about 9 oz
- 4 tablespoons butter
- ⅓ cup Gold Medal all-purpose flour
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon pepper
- 3 cups milk
- 4 cups shredded cheddar cheese, 16 oz
- 1 ½ cups Progresso plain panko crispy bread crumbs
- 4 tablespoons butter, melted
Instructions
- 1
Heat oven to 375°F and spray 13x9-inch glass baking dish with cooking spray
- 2
Mix pulled pork and barbecue sauce in large bowl and spoon evenly in prepared baking dish
- 3
Cook and drain macaroni in 4-quart saucepan as directed on package using minimum cook time
- 4
Melt 4 tablespoons butter in same saucepan over medium heat
- 5
Beat in flour, salt, garlic powder and pepper with whisk until thickened
- 6
Cook 1 minute longer
- 7
Beat in milk and heat to boiling over high heat, stirring frequently
- 8
Boil and stir 1 minute then remove from heat
- 9
Stir in 3 cups cheese until melted
- 10
Stir in cooked macaroni and pour over pork layer in baking dish
- 11
Sprinkle remaining 1 cup cheese on top
- 12
Mix bread crumbs and melted butter in small bowl until combined
- 13
Sprinkle breadcrumb mixture over macaroni
- 14
Bake 36 to 38 minutes until mixture is bubbly and bread crumbs are browned
Tips
Use minimum pasta cooking time to prevent mushy texture since it continues cooking in the oven.
Let the casserole rest 5-10 minutes after baking for easier serving and better consistency.
Make sure the internal temperature reaches at least 165°F in the center for food safety.
Good to Know
Refrigerate leftovers up to 3 days in covered container.
Can assemble up to 1 day ahead, cover and refrigerate, then bake adding 5-10 minutes to cooking time.
Let rest 5-10 minutes before serving for easier portioning.
Common Mistakes
Don't overcook the pasta initially to avoid mushy texture after baking.
Ensure cheese sauce is smooth before adding pasta to prevent lumpy mixture.
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use fresh pasta instead of dried elbow macaroni?
Fresh pasta will become too soft during baking. Stick with dried pasta and use minimum cooking time for best texture.
What if I don't have panko breadcrumbs?
Regular breadcrumbs work fine but won't be quite as crispy. You can also crush crackers or cornflakes for topping.
How long will this keep in the refrigerator?
Store covered in refrigerator for up to 3 days. Reheat individual portions in microwave or whole dish covered in 350°F oven.