Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas
Hands-on Time:
20 Mins
Total Time:
20 Mins
Makes 6 to 8 servings

Two Southern favorites meet in this 20-minute recipe you'll make on repeat. Undercook the pasta by 1 minute. It will continue to cook in the creamy sauce while the crumb topping toasts under the broiler.

How to Make It

Step 1

Preheat broiler with oven rack 8 to 9 inches from heat.

Step 2

Bring 1/4 cup salt and 4 qt. water to a boil in a large covered Dutch oven over high heat.

Step 3

Meanwhile, microwave milk in a microwave-safe 1-qt. glass measuring cup covered with plastic wrap at HIGH 3 minutes. While milk is heating, melt butter in a 12-inch cast-iron skillet over medium heat. Reduce heat to medium-low; add flour, and cook, whisking constantly, 2 minutes. Gradually whisk in hot milk. Increase heat to medium-high, and bring to a low boil, whisking often.

Step 4

Add pasta to boiling water, and cook 8 minutes.

Step 5

Meanwhile, continue to cook sauce, whisking often, 6 minutes. Remove from heat; whisk in cheeses, hot sauce, 1 1/2 tsp. salt, and 1/2 tsp. pepper. Cover.

Step 6

Stir together cornbread and olive oil.

Step 7

Drain pasta, and fold into cheese sauce. Stir in pulled pork barbecue. Sprinkle with cornbread mixture; sprinkle green onions over cornbread mixture.

Step 8

Broil 1 to 2 minutes or until breadcrumbs are golden brown. Drizzle with barbecue sauce. Serve immediately.