Barbecue Mac and Cheese
This BBQ Mac & Cheese recipe combines multiple favorites into one! Creamy mac and cheese, tender pulled pork and crumbled cornbread all combine to create a delicious dish.
Servings: 10 servings
Calories: 751kcal
Ingredients
For the Cornbread
- ¾ cup all-purpose flour
- ½ cup yellow cornmeal plus ~2 Tbsp for dusting pan
- ¼ cup granulated sugar
- 1 tsp baking powder
- ½ tsp salt
- 6 Tbsp unsalted butter melted
- ½ cup milk
- 1 large egg
For the Barbecue Mac and Cheese
- 16 oz. large elbow pasta
- 4 large eggs
- 1 12-oz. can evaporated milk
- 1 tsp hot sauce
- ½ tsp dry mustard
- ½ tsp garlic powder
- ½ tsp black pepper
- ½ cup unsalted butter
- 8 oz. Cabot Seriously Sharp Cheddar Cheese shredded
- 8 oz. Cabot Monterey Jack cheese shredded
- 8 oz. Cabot cream cheese cut into 1” cubes
- 16 oz. cooked pulled pork chopped
- ½ Tbsp olive oil
- ½ cup chopped green onions
- ¼ cup barbecue sauce
Instructions
For the Cornbread
- Preheat oven to 375°F.
- Spray an 8” square baking pan with nonstick cooking spray. Dust bottom of pan with ~2 Tbsp of cornmeal; set pan aside.
- Using a large bowl, add flour, cornmeal, sugar, baking powder and salt; stir until well combined.
- In a separate bowl, whisk together the melted butter, milk and egg.
- Pour wet ingredients into the bowl with the dry ingredients; stir until just combined.
- Pour batter into prepared baking pan.
- Bake for 15-17 minutes, or until a toothpick inserted into the center of the cornbread comes out clean. (Note: This is a good time to start the mac and cheese.)
- Let cornbread cool in pan for 15 minutes.
For the Barbecue Mac and Cheese
- Using a large pot, cook pasta until al dente according to package directions. Rinse and drain pasta; set aside.
- Using a large skillet, add eggs, evaporated milk, hot sauce, dry mustard, garlic powder and pepper; whisk until well combined. Place over low heat and cook, stirring often, until warm.
- Add butter and continue cooking, stirring often, until butter has completely melted.
- Add shredded cheeses and cubed cream cheese. Continue cooking, stirring occasionally, until cheeses have fully melted and cheese sauce is smooth.
- Stir in cooked pasta and pulled pork.
- Transfer mixture into a greased baking pan.
- Using a large bowl, crumble the cornbread. Add olive oil; stir until well combined.
- Sprinkle cornbread mixture on top of mac and cheese.
- Broil for 3-4 minutes, or until cornbread begins to turn golden brown. (Note: This broiling step can be skipped, but I like how the cornbread gets extra crispy thanks to the broiler.)
- Before serving, sprinkle green onions on top and drizzle with barbecue sauce.
Nutrition
Calories: 751kcal | Carbohydrates: 87g | Protein: 39g | Fat: 61g | Saturated Fat: 34g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 276mg | Sodium: 1131mg | Potassium: 543mg | Fiber: 3g | Sugar: 26g | Vitamin A: 1943IU | Vitamin C: 3mg | Calcium: 663mg | Iron: 3mg
