If you're the kind of person who can't decide between your favorite comfort foods, this dish is your dream come true. Three-Cheese BBQ Pork Mac with Cornbread Crust brings together everything you crave in a single skillet: creamy mac and cheese, tender pulled pork slathered in smoky-sweet BBQ sauce, and a buttery, golden cornbread crust that’s baked right on top. It's the ultimate answer to both your dinner and leftover dilemmas. Whether you’ve got some leftover pulled pork from a weekend cookout or you're just craving something richer than your usual weeknight fare, this dish delivers soul-satisfying flavor in every bite. Think of it as a BBQ pork mac and cheese recipe meets Sunday casserole—with a cornbread hat.
Three Cheese BBQ Pork Mac with Cornbread Crust
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr
Course Main Course, Side Dish
Cuisine American
Servings 6 hearty portions
Large saucepan or Dutch oven To make the cheese sauce and boil the pasta. A Dutch oven can go from stovetop to oven, making this a one-pot meal.
Mixing bowls For combining the cornbread topping and mixing the pulled pork with the BBQ sauce.
Oven-safe skillet or baking dish (9x13") For assembling and baking. Cast iron skillets are great for presentation and heat retention.
Whisk Essential for making a lump-free cheese sauce.
Cheese Grater Shredding your own cheese is key for that perfect melt.
Measuring cups and spoons Precision is key, especially for the roux and cornbread mix.
For the Mac and Cheese Base
- 1 lb elbow macaroni or cavatappi for a fancier texture
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 ½ cups whole milk
- 1 cup heavy cream
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- Salt and black pepper to taste
For the Three-Cheese Blend
- 1 ½ cups sharp cheddar cheese shredded
- 1 cup gouda cheese shredded (smoked gouda adds depth)
- 1 cup Monterey Jack cheese shredded
For the Pulled Pork
- 2 –2 ½ cups pulled pork leftover or freshly made
- ¾ cup BBQ sauce go with your favorite bbq sauce for pulled pork—sweet, spicy, or tangy
For the Cornbread Crust
- 1 box Jiffy cornbread mix or homemade cornbread batter
- 1 egg
- ⅓ cup milk
- 1 tbsp honey optional, for a sweeter touch
Optional Toppings
- Sliced green onions
- Pickled jalapeños
- Crumbled cooked bacon
Preheat and Prep
Start by preheating your oven to 375°F. Grease your baking dish or skillet with butter or non-stick spray.
Cook the Pasta
Bring a large pot of salted water to a boil and cook your macaroni until just shy of al dente (about 1 minute less than package instructions). Drain and set aside.
Make the Cheese Sauce
In the same pot or a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes to form a roux. Slowly pour in the milk and cream, whisking constantly until smooth. Add garlic powder, onion powder, paprika, salt, and pepper.
Once the mixture thickens (after 5–7 minutes), remove from heat and stir in all three cheeses until melted and creamy. Taste and adjust seasoning.
Combine with Pasta
Fold the cooked pasta into the cheese sauce. This could be your base for many pulled pork mac and cheese recipes—but we're not stopping here.
Add the Pulled Pork
In a separate bowl, toss the pulled pork with your favorite BBQ sauce for pulled pork. You can use homemade, bottled, or leftover from a brisket mac and cheese recipe night. Layer the saucy pork over the mac and cheese base in your skillet or baking dish.
Tip: For an extra burst of flavor, stir some of the pork into the mac instead of just layering it on top.
Top with Cornbread Batter
In a bowl, whisk together the cornbread mix, egg, milk, and honey. Pour or dollop the batter over the pork layer and gently spread it to cover most of the top.
Bake
Place the dish in the oven and bake for about 25–30 minutes, or until the cornbread is golden and cooked through. A toothpick inserted in the center should come out clean.
Garnish and Serve
Let it cool slightly before serving. Top with chopped green onions, jalapeños, or crispy bacon if you want to go all in on that bacon mac and cheese recipe vibe.
Pairings
This dish is bold, rich, and smoky, so your sides and drinks should either complement or contrast that flavor.
Best Side Dishes
- Vinegar-based coleslaw – Adds crunch and a tart counterpoint to the creamy mac.
- Pickled veggies – Like red onions or cucumbers, to balance the richness.
- Roasted Brussels sprouts or green beans – Earthy greens bring balance to the meal.
Drinks
- Sweet iced tea or lemonade – Classic southern pairing that cuts the richness.
- Craft beer – Go for a smoky porter or a crisp pale ale.
- Chardonnay or Zinfandel – For wine lovers, these pair well with the creamy and smoky elements.
FAQs
1. What kind of pork should I use?
Pulled pork from pork shoulder or pork butt is best. It's flavorful and shreds perfectly after slow cooking. You can use pulled pork slow cooker style or leftover pulled pork from a smoker or oven.
2. Can I make this with other meats?
Absolutely. While this is all about the pulled pork, you could also use chopped brisket (hello, brisket mac and cheese recipe twist), rotisserie chicken, or even leftover honey bbq chicken mac and cheese components.
3. Can I grill the mac and cheese instead of baking?
You can! Use a grill-safe skillet or foil pan, cover loosely, and cook over indirect heat for 30–35 minutes. It’s a great way to make mac and cheese on the grill during BBQ season.
4. What’s the best cheese combo for flavor and melt?
Sharp cheddar for tang, gouda for smokiness, and Monterey Jack for melt. This trio gives you creamy, stretchy, and flavorful all in one bite. Feel free to swap in mozzarella, pepper jack, or even cream cheese for richness.
5. How do I reheat pulled pork mac and cheese?
Reheat individual portions in the microwave with a splash of milk to bring back creaminess. For larger portions, cover with foil and bake at 350°F until warmed through.
