BBQ Pulled Pork Mac Attack Bombs

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BBQ Pulled Pork Mac Attack Bombs: An Explosion of Flavor!

Get ready for an incredibly fun and ridiculously delicious meal with these BBQ Pulled Pork Mac Attack Bombs! Imagine tender, savory BBQ pulled pork mixed with creamy macaroni and cheese, all encased in a soft, golden biscuit crust. These bite-sized “bombs” are then baked to perfection and topped with even more gooey melted cheddar. They’re an absolute explosion of comfort food flavors, perfect for game day, a party, or a super fun family dinner!

These bombs are a true crowd-pleaser, combining the smoky sweetness of BBQ pulled pork with the classic comfort of mac and cheese, all in a convenient, easy-to-eat package. They’re surprisingly simple to make and guaranteed to disappear fast!

Ingredients:

  • 2 cups cooked and shredded pulled pork (store-bought or homemade)
  • 1 cup macaroni, cooked al dente (about ½ cup dry macaroni)
  • 1 cup BBQ sauce (your favorite kind)
  • 1 cup shredded cheddar cheese, divided (¾ cup for filling, ¼ cup for topping)
  • 1 can biscuit dough (8 biscuits, e.g., Pillsbury Grands! Flaky Layers)
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt, to taste
  • Black pepper, to taste

Equipment:

  • Oven
  • Large mixing bowl
  • Baking sheet
  • Parchment paper
  • Fork or spoon
  • Measuring cups and spoons
  • Rolling pin (optional, for flattening biscuits)

Instructions:

  1. Preheat Oven & Prep Sheet: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.

  2. Prepare Filling: In a large bowl, combine the cooked pulled pork, cooked macaroni (ensure it’s cooled slightly), BBQ sauce, ¾ cup of the shredded cheddar cheese, ½ teaspoon garlic powder, ½ teaspoon onion powder, and salt and black pepper to taste. Mix well until all ingredients are thoroughly combined and coated.

  3. Flatten Biscuits: On a lightly floured surface, take each biscuit from the can and flatten it into a 4-inch circle or square. You can use a rolling pin or just your hands for this.

  4. Fill and Seal Bombs: Spoon a generous amount (about ¼ cup) of the prepared pulled pork mac and cheese filling into the center of each flattened biscuit dough piece. Carefully bring the edges of the dough up and over the filling, pinching and sealing them tightly at the top to form a ball. Ensure there are no gaps where the filling can escape.

  5. First Bake: Place each assembled bomb seam-side down on the prepared baking sheet, leaving a little space between them. Bake for 20–25 minutes, or until the biscuit dough is golden brown and puffed.

  6. Add Final Cheese & Second Bake: Remove the bombs from the oven. Immediately top each hot bomb with the remaining ¼ cup shredded cheddar cheese. Return to the oven for an additional 3–5 minutes, or until the cheese is completely melted and bubbly.

  7. Cool & Serve: Let the BBQ Pulled Pork Mac Attack Bombs cool slightly on the baking sheet before serving. This allows the cheese to set a bit and prevents burns. Serve warm and enjoy these irresistible treats!

Tips & Variations:

  • Pulled Pork Shortcut: If you don’t have leftover pulled pork, many supermarkets sell pre-cooked pulled pork that just needs to be heated.
  • Macaroni Type: Any small pasta shape like ditalini or small shells can be used in place of elbow macaroni.
  • Cheese Variety: Feel free to use other good melting cheeses like Monterey Jack, Colby Jack, or even a smoked Gouda.
  • Spicy Kick: Add a pinch of red pepper flakes to the filling mixture for a touch of heat.
  • Don’t Overfill: Be careful not to overfill the biscuits, as this can make them difficult to seal and prone to leaking during baking.
  • Make Ahead: The pulled pork and macaroni can be cooked and mixed with the sauce/seasonings ahead of time. Store the filling in the refrigerator, then assemble and bake just before serving.

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