Pulled Pork Mac and Cheese is the ultimate comfort food, combining creamy, cheesy pasta with smoky pulled pork and tangy BBQ sauce. This rich and hearty dish is perfect for family dinners, potlucks, or game-day gatherings.
Why You’ll Love This Recipe
- Smoky & Cheesy: The combination of cheddar cheese and BBQ pulled pork creates a mouthwatering flavor.
- Crowd-Pleaser: Perfect for serving at parties or family gatherings.
- Easy to Make: Uses simple ingredients and comes together in under an hour.
Ingredients
- 1 pound elbow macaroni
- ½ cup butter
- ⅓ cup flour
- 5 cups milk
- 4 cups shredded cheddar cheese
- ¼ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 cups pulled pork
- 1 cup BBQ sauce (or to taste)
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
Step 1: Cook the Macaroni
- Cook the elbow macaroni according to package instructions.
- Drain and set aside.
Step 2: Make the Cheese Sauce
- In a large saucepan over medium-low heat, melt the butter.
- Add the flour and whisk constantly for 1-2 minutes to create a roux.
- Slowly pour in the milk, whisking until smooth. Simmer for about 5 minutes until the sauce thickens.
- Gradually add the cheddar cheese, one cup at a time, whisking until fully melted.
- Season with paprika, salt, and black pepper.
Step 3: Combine with Pulled Pork
- Stir the cooked macaroni into the cheese sauce until evenly coated.
- Mix in 3 cups of pulled pork and ¼ cup BBQ sauce.
Step 4: Assemble and Bake
- Preheat oven to 350°F (175°C).
- Lightly grease a casserole dish with nonstick cooking spray.
- Pour the mac and cheese mixture into the dish.
- Top with the remaining 1 cup pulled pork and drizzle with the remaining BBQ sauce.
- Bake for 10 minutes, just until heated through.
Step 5: Serve and Enjoy
- Remove from the oven and serve hot.
Servings and Timing
- Yield: 8 servings
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Variations
- Spicy Kick: Add diced jalapeños or a dash of hot sauce for some heat.
- Crunchy Topping: Sprinkle panko breadcrumbs over the top before baking for extra texture.
- Different Cheese: Mix in gouda, pepper jack, or Monterey jack for a unique twist.
- Slow Cooker Option: Prepare the mac and cheese, then keep it warm in a slow cooker for serving at gatherings.
Storage & Reheating
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Freeze in portions for up to 2 months. Thaw in the fridge before reheating.
- Reheating: Warm in the oven at 300°F (150°C) or on the stovetop with a splash of milk to maintain creaminess.
FAQs
1. Can I use store-bought pulled pork?
Yes! Store-bought or leftover pulled pork works perfectly.
2. What’s the best BBQ sauce to use?
A smoky, slightly sweet BBQ sauce pairs best with the cheese and pork.
3. Can I make this ahead of time?
Yes, assemble the dish, refrigerate, and bake when ready to serve.
4. Can I use a different type of pasta?
Yes! Shells, cavatappi, or penne work well for this recipe.
5. How do I keep mac and cheese from drying out?
Mix in a little extra milk before reheating to restore creaminess.
6. Can I make this without baking?
Absolutely! You can serve it straight from the stovetop if you prefer.
7. What sides go well with this dish?
Coleslaw, cornbread, or a simple green salad complement the flavors.
8. Can I make this gluten-free?
Use gluten-free pasta and swap the flour for a gluten-free alternative.
9. How can I make this lighter?
Use reduced-fat cheese and milk, and decrease the amount of butter.
10. Can I add vegetables?
Yes! Try mixing in sautéed onions, bell peppers, or spinach for extra nutrition.
Conclusion
This Pulled Pork Mac and Cheese is the perfect balance of creamy, smoky, and cheesy flavors. Whether you’re serving it for a weeknight dinner or a special occasion, this dish is guaranteed to be a crowd favorite. Enjoy every delicious bite!
Print
Pulled Pork Mac and Cheese
- Total Time: 35 minutes
- Yield: 8 cups 1x
Description
This Pulled Pork Mac and Cheese is the ultimate comfort food! Loaded with tender smoked pulled pork, creamy sharp cheddar cheese sauce, and BBQ sauce, it’s a rich and indulgent dish that will have you craving more. Perfect for weeknight dinners, BBQs, or potlucks!
Ingredients
For the Mac and Cheese:
- 1 pound elbow macaroni
- 1/2 cup butter
- 1/3 cup flour
- 5 cups milk
- 4 cups sharp cheddar cheese, shredded
- 1/4 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Pulled Pork:
- 4 cups pulled pork (homemade or store-bought)
- 1 cup BBQ sauce (or to taste)
Instructions
Step 1: Cook the Macaroni
- Cook the elbow macaroni according to the package instructions. Drain and set aside.
Step 2: Make the Cheese Sauce
- In a large saucepan, melt butter over medium-low heat.
- Add flour and whisk constantly for 1-2 minutes to create a roux.
- Slowly pour in milk, whisking until smooth. Simmer for 5 minutes, stirring occasionally, until thickened.
- Gradually add in shredded cheddar cheese, one cup at a time, whisking until melted.
- Season the cheese sauce with paprika, salt, and black pepper.
Step 3: Assemble the Mac and Cheese
- Add the cooked macaroni to the cheese sauce and mix until well coated.
- Stir in 3 cups of pulled pork and ¼ cup BBQ sauce.
Step 4: Bake the Mac and Cheese
- Preheat the oven to 350°F (175°C) and grease a casserole dish with nonstick spray.
- Transfer the mac and cheese mixture to the prepared dish.
- Top with the remaining pulled pork and drizzle with the remaining BBQ sauce.
- Bake for 10 minutes until warmed through.
Step 5: Serve & Enjoy
- Remove from the oven and serve hot. Enjoy!
Notes
- Want a crunchy topping? Add panko breadcrumbs mixed with melted butter before baking for a crispy finish.
- Make it smoky: Use smoked cheddar cheese or add a dash of liquid smoke for extra BBQ flavor.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Comfort Food
- Method: Baking, Stovetop
- Cuisine: American, BBQ
