Barbecue Pork Mac and Cheese

Main Course

Recipe courtesy of Louisiana Kitchen & Culture magazine

Serves 8

  • 1 pound macaroni
  • 1 pound pulled pork (your favorite or click here)
  • 1 cup barbecue sauce (your favorite or click here
  • 1 pint heavy cream
  • 2 teaspoons crushed garlic
  • 2 teaspoons diced shallots
  • 2 teaspoons fresh thyme leaves
  • 2 cups shredded cheddar cheese (about 8 ounces)
  • salt and pepper to taste
  • 1 tablespoon chile paste, sambal  olek preferred
  • ½ cup mayonnaise

For the crumb topping, combine:

  • 1½ cups panko bread crumbs
  • ¾ cup finely grated Parmesan cheese
  • 2 teaspoons fresh thyme leaves
  • ½ teaspoon crushed red pepper, or to taste
  • 1 tablespoon olive oil

Barbecue Pork Mac and Cheese

Click image to enlarge


Cook macaroni in a pot of generously salted boiling water until just al dente; it will finish cooking in the oven. Drain and toss with pulled pork and barbecue sauce; set aside.
Combine the cream, garlic, shallots, and thyme in a large saucepan over medium heat; bring to a simmer cook, stirring often, until reduces by ¼. Whisk in the cheddar, chile paste, and mayonnaise; taste, adding salt and pepper as desired.
Fold cheese mixture into macaroni and pork mixture, transfer to a shallow baking dish, and top with crumb topping; bake until golden and bubbly, about 40 minutes.
Serve at once.


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