Adding tangy BBQ sauce to homemade mac and cheese is like putting the cherry on top of this classic comfort food. It’s quick and easy to make and sure to please the whole family.
A delicious twist on the traditional casserole, this smoky barbecue macaroni and cheese is topped with sweet pulled pork or chicken and more cheese. It’s the perfect dinner any night of the week.
Traditionally, this recipe uses elbow macaroni pasta, but it can be made with any short pasta such as bow tie or penne. Other types of shredded cheese may also be used, although a sharp cheddar adds great flavor. A jar of pimento cheese can be added for extra color and flavor, or try using a smoked gouda. Gruyere is also a fantastic choice for mac and cheese. It melts beautifully and has a nutty flavor that is wonderful in this dish.
In a large pot, bring water to a boil and cook the macaroni noodles according to the package directions, until al dente. Drain and set aside. In a separate medium-sized pot, combine the beer, milk, and half-and-half. Whisk until slightly thickened. Stir in the cheeses until melted. Stir in the shredded cheddar and Havarti until combined.
Pour cheese sauce over the drained macaroni and stir until well coated. Stir in the pulled pork and barbecue sauce and mix well. Spoon mixture into a lightly greased 9×13 baking dish. Sprinkle the top with the shredded cheddar.
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