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
- 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.
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 your 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
BBQ Mac and Cheese
Video
Equipment
- Large pot Nonstick
Ingredients
- 4 tablespoons unsalted butter
- 4 tablespoons flour
- 1-1/2 cups whole milk
- 2-1/2 cups chicken stock
- 3 cups rotini pasta uncooked
- 1-1/2 cups shredded sharp Cheddar cheese or extra-sharp
- 3/4 cup shredded Gouda cheese
- 1 (16-ounce) package pulled meat in BBQ sauce (pork, beef, or chicken)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon ground mustard optional
- 1 teaspoon chicken bouillon powder optional
- 1/4 teaspoon paprika optional
Instructions
- Melt butter in a large pot over medium heat. Once melted, whisk in the flour and stir constantly for 1–2 minutes until smooth. Whisk in garlic powder, onion powder, salt, pepper, mustard, bouillon, and paprika. Slowly pour in the milk, whisking constantly, until slightly thickened (about 1–2 minutes). Gradually whisk in the chicken stock and bring to a boil.
- Once boiling, stir in the uncooked pasta. Reduce heat to medium-low and let the mixture gently bubble. Stir often, scraping the bottom, for 7–12 minutes or until the pasta is al dente and the sauce has thickened (see note 1)
- While the pasta cooks, microwave the pulled meat just until warmed (use the lowest time listed on the package). Remove any visible fat or gristle and shred any large chunks with a fork.
- Once the pasta is done, take the pot off the heat and let it sit for 1 minute. Stir in the Cheddar and Gouda, one handful at a time, so the cheese melts evenly and the sauce stays smooth. Gently fold in the warmed BBQ meat. Taste and adjust the seasoning if needed. Serve right away while it's hot and creamy.
Recipe Notes
- Too thick? Add a splash of milk.
- Too thin? Return to low heat for 1–2 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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 perfect 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.
Taste great totally using this again
So thrilled to hear this! Thanks Bethany!
I am planning to make this recipe for a large gathering but am confused by some of the measurements required for the 12-serving (x3) version of the recipe. How many cups of whole milk, chicken stock and cheddar are needed for the “x3” version of the recipe? Also, does the cook time change due to the increased ingredient measurements?
Hey Justin, this is a recipe I wouldn’t recommend doubling or tripling. It’s best at the quantity stated. I’d recommend doing separate pots of it. Sorry, it’s just not one that works great!
I used left over BBQ ribs that I tore apart. We also used shredded Colby jack cheese, as this is all we had, and still came out great. With her recommended cheese it would definitely be more Smokey and bbq like. Overall easy recipe and would make again
Delish! So thrilled this BBQ pork mac and cheese was a hit! Thanks Brittany!
This recipe is always a HIT! As Chelsea’s sister and employee I discovered this recipe and my family LOVES it! SO EASY to whip together on a week night!
Hi there! Making this tonight, recipe list says 1 1/2 cup whole milk, recipe itself says add 2 cups whole milk. Can you please clarify which is correct? Thanks so much! Love your recipes!!
Thank you so much Andrea, I appreciate that! 🙂 And so sorry for the typo; it is 1-1/2 cups milk, thank you!