You know you want it.

BBQ pork.

It was Friday night and I wanted something good to eat. Something fantastically yummy, and something that would hit the spot…Luckily, my boyfriend had the right recipe in mind -BBQ pork and macaroni and cheese!

This isn’t a dish that I would recommend to eat all the time, but when you do make it, it is well worth it! My boyfriend was kind enough to share his recipe.

Serves 5 people

Cooking time: 1 hour



For the BBQ Pork marinade:

  • 5 pork loin steaks
  • 250ml of Barbecue Sauce
  • Encona hot sauce- optional
  • Dunn Rivers Mixed herbs
  • Dunn Rivers Everyday seasoning
  • 1 Onion
  • 2 cloves of garlic


For the Macaroni and cheese pie

  • 500g of macaroni pasta
  • 1 onion
  • 1/2 pint of milk
  • cheese
  • 2 tablespoons of flour


  • First let’s prepare the BBQ marinade. Pour the BBQ sauce over the pork and mix well. Add one chopped onion and cloves of garlic to the pork. Mix again.
  • Season the pork with salt and pepper. Add to the marinade some of the mixed herbs and everyday seasoning.
  • OPTIONAL- for those who like spice, add a splash of hot sauce. Again, mix well. Cover with cling film and place in the fridge for at least 30 minutes.
  • Next, cook macaroni pasta in a large pot of boiling water.


  • While the pasta is cooking, dice one onion and grate the block of cheese.
  • In a separate pot, fry the onions in some oil until they begin to soften and slightly colour. Add to the onions, 2 tablespoons of flour and mix.
  • Start whisking immediately then slowly add 1/2 pint milk.
  • On a low heat, whisk continuously until smooth  (add more milk if the sauce is too thick). Your aim is to create a Béchamel sauce.


  • Slowly incorporate the cheese. Don’t forget to keep whisking and save some cheese for the topping! (You will need to make enough sauce to cover the pasta.)
  • Season the sauce, with pepper and salt.
  • Preheat the oven to 200°c
  • Once the pasta is cooked, transfer to a oven-proof dish. Mix the sauce into the pasta. and cover the top with cheese. Sprinkle some more pepper on top and cover the tray with foil.


  • Remove the pork from the fridge and transfer to a oven proof dish. Cover with foil and place both trays in the oven for 30 minutes.
  • After 30 minutes, remove the foil from the pasta and cook until golden brown.
  • Also check the pork and baste with it’s juices to prevent the loin steaks drying out.
  • Once cooked remove from the oven and allow to cool for 5-10 minutes.





This meal sure went down a treat. Finished in one night and will leave you craving for more!


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