Ingredients:

  • 1 lb (450g) elbow macaroni
  • 1 tablespoon (15ml) salt (for pasta water)
  • 4 tablespoons (60g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 4 cups (960ml) whole milk
  • 2 cups (240g) shredded sharp cheddar cheese
  • 1 cup (120g) shredded mozzarella cheese
  • 1 teaspoon (5g) garlic powder
  • 1 teaspoon (5g) onion powder
  • 1/2 teaspoon (2.5g) smoked paprika
  • 1/2 teaspoon (2.5g) black pepper
  • 1 cup (240ml) prepared BBQ sauce
  • 1 cup (120g) cooked pulled pork or shredded chicken (optional)
  • 1/2 cup (60g) panko breadcrumbs
  • 2 tablespoons (30g) melted butter
  • 1/4 cup (30g) grated Parmesan cheese

Instructions:

  1. Boil water in a large pot, add salt, and cook elbow macaroni according to package instructions until al dente. Drain and set aside.
  2. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until golden. Gradually add milk, whisking continually until thickened.
  3. Stir in garlic powder, onion powder, smoked paprika, and black pepper. Remove from heat and mix in shredded cheeses until melted and smooth.
  4. In a large mixing bowl, combine the cooked macaroni and cheese sauce. Stir in BBQ sauce and optional pulled pork or chicken.
  5. Preheat the oven to 350°F (175°C) and transfer the mac and cheese mixture into a greased baking dish.
  6. Combine panko breadcrumbs, melted butter, and Parmesan cheese. Sprinkle evenly over the mac and cheese.
  7. Bake in the preheated oven for 20-25 minutes or until topping is golden brown and cheese is bubbly.
  8. Let cool for a few minutes before serving. Enjoy your mission bbq mac and cheese recipe!