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Three Cheese BBQ Pork Mac with Cornbread Crust

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course, Side Dish
Cuisine American
Servings 6 hearty portions

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Preheat and Prep

  1. Start by preheating your oven to 375°F. Grease your baking dish or skillet with butter or non-stick spray.

Cook the Pasta

  1. 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

  1. 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.
  2. 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

  1. 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

  1. 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

    1. 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

    1. 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

    1. 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.