Bring a flavorful taste of Disney’s Animal Kingdom home with this Flame Tree Barbecue macaroni and cheese with pulled pork recipe. Creamy, cheesy macaroni is topped with tender pulled pork, smoky barbecue sauce, and crispy fried onions to create a rich and satisfying copycat meal. Inspired by the popular comfort food served at Flame Tree Barbecue, this easy recipe is perfect for Disney fans, family dinners, game days, or any time you are craving a hearty bowl of loaded macaroni and cheese.
For the creamiest macaroni and cheese, shred the cheddar and Monterey Jack directly from the block because freshly shredded cheese melts more smoothly than packaged shredded cheese. I like to use the Ourokhome Rotary Cheese Grater. Cook the pasta just until al dente, so it does not become too soft when mixed with the warm cheese sauce. Add the cheese gradually over low heat and stir until fully melted to prevent the sauce from becoming grainy. Warm the pulled pork separately with a little barbecue sauce or reserved cooking liquid, then add it just before serving so the macaroni stays creamy and the crispy fried onions keep their crunch.
Macaroni
Toppings
Flame Tree Barbecue macaroni and cheese makes for a hearty meal, and it's the best main dish to make when you are missing Flame Tree Barbecue at Disney's Animal Kingdom. This is a simple recipe that will transport you straight to your favorite quick-service dining spot at the Walt Disney World Resort. If you want to create another iconic Disney food at home, check out my Fort Wilderness Cornbread recipe. Enjoy!
✅ Quick Tips: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
A creamy, smoky copycat of Flame Tree Barbecue’s pulled pork macaroni and cheese from Disney’s Animal Kingdom.
Bring a large pot of salted water to a boil. Cook the macaroni according to the package directions until just al dente. Drain and set aside.
While the pasta cooks, melt the butter in a large saucepan over medium heat.
Whisk in the flour and cook for about one minute, stirring constantly. The mixture should look smooth and lightly bubbling, but should not brown.
Slowly pour in the milk and heavy cream, whisking constantly to prevent lumps.
Stir in the mustard, garlic powder, onion powder, smoked paprika, salt, and black pepper.
Continue cooking for four to six minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon.
Reduce the heat to low. Add the cheddar and Monterey Jack a handful at a time, stirring until each addition melts before adding more.
Add the cheese sauce to the cooked macaroni and stir until every piece is evenly coated.
Cook the onion rings according to the package directions and set aside.
Warm the pulled pork in a small saucepan or microwave.
Divide the macaroni and cheese among bowls or plates. Top each serving with a generous portion of barbecue pulled pork, coleslaw, and 2 onion rings each. Drizzle with additional barbecue sauce.
Serve warm ♨ and enjoy!
Servings 12
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
