Ingredients:

  • 1 lb (450g) Dry Pasta (Elbow Macaroni, Cavatappi, or Shells)
  • 1 Tbsp (15ml) Neutral Oil
  • Salt (for boiling water)
  • 4 Tbsp (55g) Unsalted Butter
  • 1/4 cup (30g) All-Purpose Flour
  • 4 cups (960ml) Whole Milk (warmed slightly)
  • 1 tsp (5ml) Dijon Mustard
  • 1/2 tsp (2.5g) Smoked Paprika
  • Pinch of Nutmeg
  • Salt and Freshly Ground Black Pepper, to taste
  • 12 oz (340g) Sharp Yellow or White Cheddar, freshly shredded
  • 4 oz (115g) Monterey Jack or Gruyère Cheese, freshly shredded
  • 2 cups (approx. 450g) Pre-cooked Pulled Pork
  • 1 cup (240ml) High-Quality BBQ Sauce
  • 1/2 cup (60g) Panko Breadcrumbs
  • 2 Tbsp (30g) Unsalted Butter, melted

Instructions:

  1. Preparation and Preheat: Preheat oven to 375°F (190°C). Lightly grease the 9x13 baking dish. In a medium bowl, toss the pre-cooked pulled pork with the BBQ sauce until thoroughly coated. Set aside.
  2. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add pasta and cook for 2 minutes less than package instructions (it must be al dente). Drain immediately and toss lightly with 1 Tbsp of oil to prevent sticking. Set aside.
  3. Prepare the Béchamel and Cheese Sauce: Melt 4 Tbsp butter in a heavy-bottomed saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes until slightly nutty (the roux). Gradually whisk in the warmed whole milk and stir constantly until the sauce thickens (approx. 5–7 minutes).
  4. Season and Incorporate Cheese: Remove the pan from the heat. Stir in the Dijon mustard, smoked paprika, nutmeg, salt, and pepper. Add the shredded cheeses, one handful at a time, stirring until fully melted and smooth. Keep the heat off to prevent the cheese from splitting.
  5. Assembly: Add the cooked pasta to the cheese sauce and stir gently until coated. Gently fold the sauced pulled pork into the pasta mixture. Pour the entire mixture into the prepared 9x13 baking dish.
  6. Bake: In a small bowl, combine the Panko breadcrumbs with the 2 Tbsp of melted butter. Scatter the buttery Panko evenly over the mac & cheese. Bake for 20–25 minutes, or until the sauce is bubbly and the topping is golden brown and crisp. Allow the dish to rest for 5 minutes before serving.