Ingredients:

  • 3 cups pre-made Smoky Pulled Pork (tossed with 1/2 cup BBQ sauce)
  • 1 pound Elbow Macaroni
  • 6 Tbsp Unsalted Butter
  • 6 Tbsp All-Purpose Flour
  • 4 cups Whole Milk (Warmed)
  • 1 tsp Dry Mustard Powder
  • 1 tsp Smoked Paprika
  • 1/2 tsp Ground Black Pepper
  • 8 oz Sharp Cheddar Cheese (grated)
  • 4 oz Gruyère Cheese (grated)
  • Salt to taste
  • 1 cup Panko Breadcrumbs
  • 2 Tbsp Melted Unsalted Butter
  • 1/4 cup Parmesan Cheese (finely grated)

Instructions:

  1. Preheat oven to 375°F (190°C). Ensure pulled pork is hot and lightly coated in BBQ sauce. Grease a 9x13 inch baking dish.
  2. Cook macaroni in heavily salted boiling water until 1 minute shy of al dente. Drain thoroughly and set aside.
  3. Make the Roux: In a heavy-bottomed saucepan over medium heat, melt the 6 Tbsp butter. Whisk in the flour continuously for 2 minutes until a smooth paste forms.
  4. Build the Béchamel: Slowly pour in the warm milk while whisking constantly until the sauce thickens enough to coat the back of a spoon (about 5–8 minutes).
  5. Create the Mornay Sauce: Remove the pan from the heat. Stir in the mustard powder, smoked paprika, and pepper. Gradually add the grated Cheddar and Gruyère, stirring until completely melted and smooth. Taste and add salt if necessary.
  6. Combine: Gently fold the drained pasta and the prepared pulled pork into the cheese sauce until everything is evenly coated.
  7. Assemble & Top: Transfer the mixture to the prepared baking dish. In a small bowl, mix the Panko breadcrumbs, 2 Tbsp melted butter, and Parmesan cheese. Sprinkle this topping evenly over the top layer.
  8. Bake for 35–40 minutes, or until the sauce is bubbling vigorously and the topping is golden brown and crisp.
  9. Rest and Serve: Allow the Mac & Cheese to rest for 10 minutes on the counter before portioning and serving.