Mac & Cheese Pulled Pork Sandwich

In a small saucepan over medium heat, combine pulled pork and BBQ sauce. Stir occasionally until heated through. Reduce heat to low and keep warm.
Cook the elbow macaroni according to package directions. Drain and set aside.
In another saucepan, melt butter over medium heat. Add the flour and whisk constantly for about 1 minute to form a roux.
Gradually pour in the milk, whisking until smooth. Cook for 3 to 4 minutes until the mixture thickens slightly.
Stir in shredded cheddar cheese and mix until fully melted. Season with salt and pepper to taste.
Fold the cooked pasta into the cheese sauce until evenly coated. Remove from heat.
Lightly butter the brioche buns and toast in a skillet or under a broiler until golden brown.
On the bottom half of each bun, layer a generous amount of pulled pork.
Add a heaping spoonful of mac and cheese on top of the pork. Sprinkle with crispy fried onions if using.
Drizzle with extra BBQ sauce, then crown with the top bun. Press gently and serve warm.

Spicy Style: Add jalapeños or a spicy BBQ sauce for heat.
Southern Twist: Include a scoop of coleslaw inside the sandwich.
Tex-Mex Version: Add pickled red onions, cotija cheese, and chipotle mayo.
Baked Mac Option: Bake the mac and cheese with breadcrumbs for a crispy top layer before assembling.

Use sharp cheddar for extra flavor, or blend with Monterey Jack for a creamier texture.
To save time, prep the mac and cheese or pork ahead and reheat before assembly.
Lightly press the sandwich with a spatula when toasting to help seal and melt everything together.
For a cleaner presentation, use a wide burger bun or serve open-faced with a knife and fork.
A side of tangy pickles or vinegar slaw balances the richness of the sandwich perfectly.