This Southern BBQ Mac and Cheese is the ultimate comfort food mashup—creamy, smoky, and unapologetically indulgent. Tender pulled pork, kissed with smoke and tangy BBQ sauce, mingles with a luxurious three-cheese sauce spiked with smoked paprika and cayenne. Charred jalapeños and habaneros add a fiery kick that cuts through the richness, while a crispy, buttered breadcrumb topping provides the perfect textural contrast. Whether you're feeding a crowd or treating yourself to something special, this dish delivers restaurant-quality flavor with homemade soul.
SAUCE
- Cheese blend8 oz sharp cheddar, 4 oz smoked gouda, 4 oz fontina, all coarsely grated
- Butter and cream4 tbsp butter, 2 cups whole milk, 1 cup heavy cream
- Seasonings2 tbsp smoked paprika, 1 tbsp cayenne pepper, 2 tsp garlic powder, 1 tsp black pepper, 2 tsp salt, 1 tsp dry mustard
SPICY ELEMENTS
- Fresh peppers3 jalapeños, 2 habaneros (optional for extra heat)
BBQ PORK
- Pork shoulder2 lb pork shoulder, trimmed
- BBQ sauce base1 cup ketchup, ⅓ cup apple cider vinegar, 3 tbsp brown sugar, 2 tbsp Worcestershire, 1 tbsp hot sauce
TOPPING
- Breadcrumb topping1½ cups panko, 3 tbsp melted butter, 1 tsp smoked paprika, ½ tsp cayenne
BBQ PORK
Smoke pork shoulder
Rub generously with salt, pepper, paprika, garlic powder. Smoke at 225°F until bark forms and meat shreds easily (internal temp 195°F), roughly 4-5 hours. Rest 30 minutes.
240-300mCOOK
SPICY ELEMENTS
Char jalapeños and habaneros
Halve and deseed peppers. Char skin-side down in cast iron over high heat until blackened (2 min per side), cool and dice fine
8-10mPREP
PASTA
Cook pasta
Salted boiling water, cook 2 minutes under al dente, drain and set aside
8-10mCOOK
SAUCE
Build roux base
Melt butter over medium heat, whisk in flour (3 tbsp) until smooth, cook 2 minutes stirring constantly until light golden
4mCOOK
TOPPING
Prepare breadcrumb mix
Toss panko with melted butter, smoked paprika, cayenne until evenly moistened and golden
2mPREP
BBQ PORK
Shred and sauce pork
Shred warm pork, mix BBQ sauce ingredients in saucepan over medium heat (simmer 5 min), fold in shredded pork to coat
10mCOOK
after Smoke pork shoulder
SAUCE
Bloom spices
Add smoked paprika, cayenne, garlic powder, mustard, black pepper to roux, stir 30 seconds until fragrant
1mCOOK
after Build roux base
SAUCE
Build cheese sauce
Whisk in milk and cream slowly, heating gently. Add cheese in handfuls, stirring until melted and silky. Season with salt. Fold in charred diced peppers (reserve some for garnish). Taste and adjust heat with more cayenne if needed.
8-10mCOOK
after Bloom spices, Char jalapeños and habaneros
COMBININGCook pasta+Build cheese sauce
Combine mac and sauce
Fold cooked pasta into sauce until every piece is coated, transfer to buttered 9x13 baking dish
3mCOMBINE
TOPPING
Bake until golden
Top mac with breadcrumb mixture, bake at 375°F until bubbling at edges and crumbs are deep golden brown
20-25mCOOK
after Combine mac and sauce, Prepare breadcrumb mix
COMBININGBake until golden+Shred and sauce pork
Plate and serve
Scoop creamy mac into bowls, top with warm BBQ pulled pork, garnish with reserved charred peppers, green onions, and a drizzle of hot sauce
2mCOMBINE