This BBQ Mac and Cheese with Pulled Jackfruit, is going to be a go-to for every summer cookout! It’s fully plant-based with lots of creamy cheesiness and a delicious punch of BBQ flavor. No slow smoking pork on this fan favorite!
Why You'll Love This BBQ Mac and Cheese
This dish doesn’t hold back on flavor or texture. The cashew-based cheese sauce is velvety smooth. And with the Pulled Jackfruit on top, it’s the kind of meal that feels nostalgic but new at the same time.
Creamy but dairy-free: The cheese sauce is made with blended cashews, oat milk, and nutritional yeast, creating a silky, satisfying texture without using dairy.
Smoky BBQ magic: Organic spicy jackfruit shreds soak up sweet and tangy barbecue sauce, offering big flavor and a pulled meat texture.
Weeknight-friendly: Once you soak the cashews, the whole dish comes together quickly. Ideal for busy nights or when you want a showstopper with minimal fuss.
Big-batch potential: This recipe easily scales up for feeding a crowd or meal-prepping lunches.
While we’ve done this in a casserole dish for the recipe, we’ve also cooked it in small, single serving ramekins which can be great for a more grazing style cook out.
Tips for Perfect BBQ Pulled Jackfruit Mac
This is a really easy recipe, but here are a few tips that can make it foolproof.
Soak the cashews well: The smoother the cashews, the creamier your sauce will be. Overnight is ideal, but a 10-minute soak in boiling water works just fine if you’re short on time. You’ll want to use a high powered blender like a Vitamix if you’re doing the quick soak method.
Sauté the jackfruit thoroughly: Give it time in the pan to absorb the BBQ sauce and caramelize for maximum flavor. You can also add in some chili flakes if you want to make it spicy!
Adjust the sauce: If you like it saucier, don’t hesitate to add an extra splash of BBQ sauce to the jackfruit. You can also use more jackfruit if you want the pulled jackfruit layer to be thicker.
Storage: Leftovers keep well in an airtight container for up to 4 days. Add a splash of oat milk when reheating to keep it creamy. If I am pre-making this dish, I make about 25% more cheese sauce because it tends to soak into the pasta as it sits.
What’s the Deal with Jackfruit?
If you haven’t cooked with jackfruit before, you’re in for a treat. Jackfruit is the largest fruit in the world and can weigh as much as 60 lbs!
It’s a spiky tropical fruit with a neutral taste and a fibrous texture that’s eerily similar to pulled pork or shredded chicken once cooked. It soaks up whatever sauce you toss it in, making it the perfect canvas for smoky BBQ flavors.
It’s also got several parts, a sweet fruit component, seeds that are also edible once boiled and the flesh that is used for pulled jackfruit type dishes.
You can get pre-prepared jackfruit in most grocery stores or online. If you choose to buy the fruit and cook it yourself (which is fun but not uncomplicated), watch this video first. I’ve only found half jackfruits in the stores near us and followed the instructions in the video.
One of the great things about jackfruit as an alternative to pork or chicken is its environmental profile:
Lower carbon footprint: A 2021 study showed plant-based foods like jackfruit generate significantly fewer greenhouse gas emissions than meat production, with pork emitting nearly 10 times more CO₂-equivalent per kilogram than jackfruit farming.
Water savings: Pork production uses an estimated 6,000 liters of water per kilogram, compared to jackfruit, which needs only a fraction of that to grow.
Forest-friendly: Jackfruit trees thrive in tropical regions and often grow without intensive farming or deforestation, unlike industrial pork production, which contributes to land clearing for feed crops.
Less pollution: Industrial pig farms are a major source of water and air pollution, while jackfruit cultivation has a much lighter environmental footprint.
Food security benefits: Jackfruit trees can produce up to 200 fruits per year, making them a high-yield, drought-resistant crop that supports local farmers in tropical regions.
If you haven’t tried jackfruit, this recipe is a great introduction to it. I would recommend buying canned or pre-prepared jackfruit the first time around.
Other Zestyplan Recipes You Might Like
If you’re looking for more delicious summer recipes, here are a few more to try!
If you make this recipe, I’d love to hear what you think! Leave a comment or tag @zestyplan on Instagram.
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BBQ Mac & Cheese with Pulled Jackfruit
Ingredients
BBQ Pulled Jackfruit Mac and Cheese
- 16 oz elbow macaroni
Cheese Sauce
- 1 1/2 cups raw cashews soaked overnight or in boiled water for 10 minutes and drained
- 1.5 cups water
- 1/2 cup oat milk or other plant-based milk
- 3 tbsp fresh lemon juice
- 1/2 cup nutritional yeast
- 1/2 tsp turmeric
- 1 tsp garlic powder
- 1 tsp salt
BBQ Pulled Jackfruit
- 1 tbsp olive oil
- 1 medium red onion thinly chopped
- 3 cloves garlic minced
- 600 g organic spicy bbq jackfruit shreds (3-4 packages) we use this brand
- ¼ cup veg broth as needed
- Extra of your favourite bbq sauce in case you need to up the saucy’ness consistency
Instructions
- Prepare the jackfruit. Add the olive oil to a large frying pan or skillet over medium-high heat, add the onions and saute until tender and beginning to brown (about 5 minutes). Add garlic, stir and cook for an additional minute then add the packaged jackfruit. Lower to medium low heat, add the veg broth cover and cook for another 5 minutes. Taste and add additional bbq sauce if needed (see notes for our favourite home made sauce). Remove from heat while you prep the cheese sauce and cook the macaroni.
- Preheat the oven to 350. Bring a large pot of water to a boil with a pinch of salt. Add macaroni and cook for 8-10 minutes or until al dente.
- While the macaroni cooks, prepare the cheese sauce by putting all of the ingredients in a high powered blender and blend until creamy and smooth. Usually 2 minutes will do the trick.
- Drain the macaroni once it's cooked and stir in the cheese sauce. Pour the mixture into a casserole dish and spread bbq jack fruit over top.
- Cook in a 350 preheated oven for 12 minutes and then broil for additional 2 minutes to add a slight crunch to the top.
Notes
- 1/2 cup/120ml Tomato Ketchup
- 1 tbs Maple Syrup
- 2 tbs Tamari/Soy Sauce
- 1/4 tsp Cayenne Pepper
- 1/4 tsp Smoked Paprika
- 1/4 tsp Dried Garlic Powder
- 1-2 drops of Liquid Smoke
- 1/4 cup/60ml Water
