Save to Pinterest A smoky, cheesy comfort bake that transforms leftover pulled pork into a crave-worthy dinner. Tossed with BBQ sauce, elbow macaroni, and cheddar, then baked to crispy, golden perfection.
One chilly evening, I discovered the magic of combining two comfort food classics in a single dish. This bake always brings my family rushing to the table when they smell it crisping up in the oven.
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Ingredients
- Pasta & Pork: 300 g (10 oz) elbow macaroni, 2 cups cooked pulled pork (leftover or store-bought), 120 ml (½ cup) BBQ sauce (smoky or sweet)
- Cheese Sauce: 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
- Topping: ½ cup extra cheddar, ¼ cup breadcrumbs (optional, for crunch)
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Instructions
- Cook the pasta
- Boil elbow macaroni until just al dente. Drain and set aside.
- Make cheese sauce
- 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.
- Assemble the bake
- In a mixing bowl, combine pasta, pulled pork, BBQ sauce, and cheese sauce. Mix well and transfer to a greased baking dish.
- Add topping
- Sprinkle extra cheddar and breadcrumbs on top.
- Bake
- Bake at 190°C (375°F) for 20–25 minutes, until golden and bubbly.
Save to Pinterest This macaroni bake quickly became our go-to for family movie nights. The kids love helping add the cheesy topping before it goes into the oven.
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Required Tools
Pot for pasta, saucepan, baking dish, whisk, and mixing bowl
Allergen Information
This bake contains gluten, dairy, and mustard. Please check labels if serving guests with allergies.
Nutritional Information
Per serving: 650 calories, 32 g total fat, 48 g carbohydrates, 37 g protein
Save to Pinterest 
Serve with a fresh salad or coleslaw for balance. Enjoy every smoky, cheesy forkful!
