We’ve always been huge fans of Community Q BBQ Mac and Cheese, a smoky twist on a classic comfort food that hails from the vibrant BBQ scenes of the American South. This dish blends creamy cheddar with tender pulled pork and tangy barbecue sauce, creating a hearty meal that’s perfect for family dinners or backyard cookouts.
It’s our go-to recipe for turning ordinary pasta into something extraordinary, and we’re excited to share how you can whip it up with ease. Whether you’re a BBQ novice or pro, this version delivers bold flavors that’ll have everyone coming back for seconds.
Ingredients
In our Community Q BBQ Mac and Cheese recipe, we select high-quality ingredients that blend creamy textures with bold, smoky flavors to deliver a dish that’s irresistibly comforting and packed with authentic BBQ essence.
To prepare this hearty favorite, gather the following ingredients in the order we use them—from building the base to adding the signature BBQ elements. We’ve noted prep specifics for accuracy and ease.
- Elbow macaroni: 1 pound (uncooked), as the sturdy base that absorbs the creamy sauce perfectly.
- Unsalted butter: ¼ cup, melted to create a smooth roux for our rich cheese sauce.
- All-purpose flour: ¼ cup, whisked into the butter to thicken the sauce without lumps.
- Whole milk: 2 cups, warmed to achieve a velvety consistency in the cheese mixture.
- Shredded cheddar cheese: 2 cups, freshly grated for its sharp, melty profile that forms the heart of our mac and cheese.
- Shredded mozzarella cheese: 1 cup, added for extra gooeyness and stretch that enhances the dish’s comforting appeal.
- Pulled pork: 2 cups (pre-cooked and shredded), seasoned with spices for that tender, smoky bite we love in Community Q style.
- Barbecue sauce: ½ cup, choose a tangy, vinegar-based variety to infuse bold flavor without overpowering the cheese.
- Salt and black pepper: 1 teaspoon each (to taste), ground fresh to season the sauce and balance the richness.
- Paprika: ½ teaspoon (smoked variety recommended), sprinkled for a subtle, earthy depth that ties into the BBQ theme.
- Green onions: ¼ cup (chopped), as a fresh garnish for a crisp, vibrant finish once the dish is assembled.
Required Equipment
We rely on a few key tools to prepare our Community Q BBQ Mac and Cheese efficiently, ensuring that every step from boiling pasta to baking the final dish is seamless and hassle-free. Gathering these essentials beforehand helps us maintain the recipe’s flow and achieve perfect results every time.
Tools for BBQ
To infuse our mac and cheese with authentic BBQ flavors, we need specific tools that handle both the classic preparation and any smoky, grilled elements. Below is a detailed list of the required equipment, organized by category for clarity:
- Cooking and Mixing Tools:
- A large stockpot (at least 4 quarts) for boiling the elbow macaroni to al dente perfection.
- A whisk for smoothly blending the roux and cheese sauce, preventing lumps and ensuring creaminess.
- A wooden spoon or silicone spatula for stirring ingredients without scratching cookware.
- Baking and Heating Essentials:
- A 9×13-inch baking dish (preferably oven-safe) to assemble and bake the mac and cheese, allowing for even heat distribution.
- An oven or grill preheated to 350°F, which we use to meld the pulled pork and BBQ sauce into the dish for that signature smoky finish.
- Prep and Measurement Tools:
- Measuring cups and spoons for accurate quantities of milk, flour, and seasonings, as precision is key to balancing flavors.
- A colander for draining pasta quickly and efficiently.
- A cutting board and chef’s knife for chopping green onions or any additional garnishes, keeping prep organized.
By using these tools, we elevate our Community Q BBQ Mac and Cheese from a simple comfort food to a standout dish that captures the essence of backyard barbecues.
Instructions
Now that we have gathered our high-quality ingredients and essential equipment, let’s guide you through preparing our irresistible Community Q BBQ Mac and Cheese. We will break down the process into simple, step-by-step actions to ensure a flavorful, creamy result every time.
Prep
Before we start cooking, we prepare our ingredients to streamline the process and enhance flavors. Begin by boiling 8 ounces of elbow macaroni in a large stockpot filled with salted water; cook according to package instructions until al dente, then drain and set aside. Next, shred 2 cups of pulled pork if it’s not already done, and finely chop 1/4 cup of green onions for a fresh garnish. In a separate bowl, measure out 2 cups of shredded cheddar cheese and 1 cup of shredded mozzarella cheese, keeping them at room temperature for easy melting.
Cook
With our ingredients prepped, we move on to cooking the components for a rich, tangy sauce. In a medium saucepan over medium heat, melt 4 tablespoons of unsalted butter, then whisk in 1/4 cup of all-purpose flour to form a roux; cook for 1-2 minutes until bubbly but not browned. Gradually pour in 2 cups of whole milk while whisking continuously to avoid lumps, and bring the mixture to a simmer. Once thickened, stir in the shredded cheddar and mozzarella cheeses, along with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of paprika for a smoky kick. Finally, fold in the pulled pork and 1/2 cup of barbecue sauce, cooking for another 2-3 minutes until everything is well combined and heated through.
Assemble
Now we assemble our dish for a golden, bubbly finish that brings all the BBQ flavors together. In a greased baking dish, layer the cooked elbow macaroni evenly, then pour the cheesy pork mixture over it, ensuring every noodle is coated. Top with the chopped green onions for added crunch and color. Bake in a preheated oven at 375°F for 20-25 minutes until the top is golden and the edges are crispy. Let it rest for 5 minutes before serving to allow the flavors to meld.
Make-Ahead Instructions
We understand that life gets busy, especially when planning gatherings around our flavorful Community Q BBQ Mac and Cheese. Preparing this dish ahead of time allows the creamy cheddar and tangy barbecue sauce to meld even more, creating deeper smoky notes that impress every time. Follow these straightforward steps to make-ahead without compromising on texture or taste.
Preparing Components in Advance
To streamline your cooking process, we recommend prepping key elements up to 24 hours before baking:
- Cook the macaroni early: Boil the elbow macaroni according to the recipe, then drain and toss with a light coating of olive oil to prevent sticking. Store it in an airtight container in the refrigerator.
- Make the cheese sauce ahead: Prepare the roux, add whole milk, and incorporate shredded cheddar and mozzarella cheeses as described. Once cooled, transfer the sauce to a sealed container and refrigerate. This step ensures the sauce thickens beautifully and absorbs the pulled pork’s smoky essence.
- Prep the pulled pork and toppings: Shred the pulled pork if not already done, mix it with barbecue sauce, and store it separately in the fridge. Chop green onions and keep them in a small sealed bag to maintain their fresh crunch.
Assembling and Storing the Dish
Once your components are ready, assemble the full dish for effortless baking later:
- Layer in the baking dish: In a greased baking dish, combine the cooked macaroni with the prepared cheese sauce and pulled pork mixture. Spread evenly for that perfect balance of creamy and tangy flavors.
- Cover and chill: Cover the assembled dish tightly with plastic wrap or foil and refrigerate for up to 24 hours. This resting period lets the flavors—think rich cheddar melt and barbecue smokiness—intensify, making every bite more satisfying.
- Freezing for longer storage: If you need more time, freeze the fully assembled dish for up to 2 months. First, let it cool completely, then wrap it securely to avoid freezer burn.
For optimal results, here’s a quick reference table on storage times and reheating guidelines:
| Storage Method | Duration | Reheating Instructions |
|---|---|---|
| Refrigeration | Up to 24 hours | Bake at 350°F for 20-25 minutes until bubbly and golden. |
| Freezing | Up to 2 months | Thaw overnight in the fridge, then bake at 350°F for 30-35 minutes, covering with foil if the top browns too quickly. |
When reheating, we suggest adding a splash of milk to the sauce to restore its velvety smoothness, ensuring our Community Q BBQ Mac and Cheese emerges from the oven as irresistibly gooey and packed with bold, authentic flavors.
Conclusion
We’re thrilled you’ve joined us on this flavorful journey with our Community Q BBQ Mac and Cheese
It’s a dish that elevates simple ingredients into something truly special for any occasion
Try it out and make it your own—we’re sure it’ll become a staple in your kitchen repertoire
Frequently Asked Questions
What is Community Q BBQ Mac and Cheese?
Community Q BBQ Mac and Cheese is a hearty comfort food dish that combines creamy cheddar cheese, tender pulled pork, and tangy barbecue sauce with elbow macaroni. It’s perfect for family gatherings and backyard barbecues, offering bold, smoky flavors that appeal to both BBQ novices and experts. This easy recipe brings a delicious twist to classic mac and cheese.
What ingredients are needed for this recipe?
You’ll need elbow macaroni, unsalted butter, all-purpose flour, whole milk, shredded cheddar and mozzarella cheeses, pulled pork, barbecue sauce, and seasonings like salt, black pepper, paprika, and green onions. These high-quality ingredients ensure a creamy texture and authentic smoky taste, making the dish flavorful and satisfying.
What equipment is required to make it?
Essential tools include a large stockpot for boiling pasta, a whisk for blending the cheese sauce, and a baking dish for even cooking. Gathering these items beforehand helps maintain a smooth workflow and ensures perfect results when preparing Community Q BBQ Mac and Cheese.
How do I prepare Community Q BBQ Mac and Cheese?
Start by boiling the macaroni and prepping ingredients like shredding pulled pork and measuring cheeses. Make a roux with butter and flour, add milk and cheeses to create the sauce, then mix in pulled pork and barbecue sauce. Layer everything in a baking dish, top with green onions, and bake until golden and bubbly for a delicious finish.
Can I make this dish ahead of time?
Yes, prepare components like cooked macaroni, cheese sauce, and pulled pork up to 24 hours in advance. Assemble the dish and refrigerate or freeze it for later. This allows flavors to meld, making it easier for busy days while keeping the mac and cheese gooey and tasty when baked.
How should I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 3-4 days or freeze for up to 2 months. To reheat, thaw if frozen, then bake in the oven at 350°F until heated through, or microwave for quicker results. This keeps the dish creamy and flavorful without losing its appeal.
Is this recipe suitable for beginners?
Absolutely, it’s beginner-friendly with simple steps and common ingredients. The detailed instructions guide you through prepping, cooking, and baking, making it easy to achieve great results. Even BBQ newcomers can impress with this straightforward yet flavorful recipe.