BBQ Mac and Cheese is a one-pot dish with minimal ingredients. It’s ultra cheesy, saucy, and rich, everything you want in a good stovetop mac ‘n cheese.
Author’s Notes
From Restaurant Favorite to Weeknight Dinner!
I had a BBQ Pork Mac and Cheese at a restaurant recently and couldn’t stop thinking about it. It was rich, cheesy, and packed with flavor. So of course, I had to recreate it at home (and make it a little simpler).
This version uses leftover BBQ pork or chicken, or even store-bought pulled pork. Everything comes together in one pot with a short and sweet ingredient list.
It’s super cheesy, extra saucy, and loaded with BBQ pork or beef. It’s rich and indulgent (on purpose). If you’re not into saucy mac and cheese, this might not be for you. But if you are, you’re going to be obsessed!
BBQ Mac and Cheese Ingredients
| Ingredient | Notes |
|---|---|
| Flour & Butter | This creates the base for a thick, creamy sauce. |
| Cheeses | Use sharp Cheddar and smoked Gouda for flavor and a smooth melt. |
| Rotini | Cooks best in this recipe and holds the sauce nicely! |
| Seasonings | Garlic and onion powder are key; add more if you’d like. |
| Chicken Stock | Adds flavor; water works too, but you’ll need more salt and spice. |
| Milk | Whole or 2% milk keeps the sauce thick and creamy. |
| BBQ Pork | Use fully cooked pork in BBQ sauce or swap in chicken or beef. |
chelsea’s recipe tip
BBQ Mac and Cheese Tips
- Nonstick pot works best: Helps keep the pasta from sticking to the bottom.
- Use room-temp cheese and milk: They melt and mix in faster.
- Use good cheese: It tastes better, melts better, and gives a smoother sauce.
- Grate cheese: Pre-shredded doesn’t melt as well and often ends up grainy.
- Add cheese off the heat: This helps prevent a gritty, stringy sauce.
- Stir often: Keeps pasta from sticking and ensures even cooking.
Quick Tip
Number 1 Tip: Take the pan off the heat as soon as the pasta is al dente. It should still have a little bite and not be mushy. The dish will look too liquidy, but don’t worry, it will keep cooking and absorb more liquid once the cheese is added. It’s better to take it off a little early than too late; mushy pasta can’t be fixed!
More Amazing Pasta Recipes:
Pasta And Pizza
Marry Me Pasta Recipe
Soups And Stews
Olive Garden Pasta e Fagioli Soup
Dinner
Creamy Orzo
Dinner
Sausage Penne Pasta (One Pot!)What To Serve With BBQ Mac & Cheese
- Coleslaw: Crunchy and tangy to balance the richness of the pasta.
- Grilled Corn on the Cob: Sweet, smoky, and the reliable side to anything BBQ.
- Cornbread: Soft, slightly sweet, and great for scooping up extra sauce.
- Pickles: Sharp and tangy to cut through the cheese.
- Garden Salad: Fresh and light to contrast the creamy mac and cheese.
Storage
This BBQ mac and cheese is best served right after it’s made. As it sits, it thickens and loses some of that saucy texture. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave with a splash of milk or broth to loosen the sauce.
