This Pulled Pork Mac and Cheese is the ultimate comfort food duo- creamy mac and cheese paired with sweet, tangy pulled pork. And you won't believe how easy it is to throw together!
This Pulled Pork Mac and Cheese is a mouthwatering masterpiece that combines two classic southern favorites into one irresistible dish. It cooks up in under an hour and easily scales to serve a crowd, making it a perfect choice for family dinners or gathering with friends. Let's dive in!
This Pulled Pork Mac and Cheese is...
- Comforting: It's the kind of meal that feels like a warm hug after a long day.
- Flavorful: With layers of smoky, sweet, and savory tastes, it's a flavor explosion in every bite.
- Versatile: Perfect for any occasion, from casual weeknight dinners to potlucks and parties.
- Customizable: Easy to tweak to your liking, whether you're a spice lover or prefer it mild.
Key Ingredients & Substitutions
You can use homemade pulled pork (like this slow cooker pulled pork) or store-bought pre-cooked pulled pork.
I used sharp cheddar and pepper jack cheeses for their classic flavor and meltiness, feel free to use your own favorite cheeses. Gouda or white cheddar would be fun alternatives.
Choose a sauce that complements the flavors of your pulled pork. A sweet or smoky BBQ sauce works best - like honey barbecue sauce.
Elbow macaroni is traditional for mac and cheese, but any short pasta will do the trick.
You can prepare the components of this recipe in advance and assemble the dish before baking for an easy meal prep.
Freshly Grated Cheese
For the best melt, shred your cheese from a block rather than using pre-shredded cheese. The pre-shredded cheeses contain extra ingredients that cause them not to melt as well.
Store leftover pulled pork mac and cheese in the fridge, in a covered container for 3-4 days. Reheat in an ovenproof dish at 325 degrees F for 15 minutes, or until warmed through.
Add diced jalapeños to the mac and cheese sauce or a splash of your favorite hot sauce for a fiery twist.
For added texture, sprinkle bread crumbs mixed with melted butter over the top before baking.
Instead of mixing all the BBQ sauce with the pork, swirl some on top of the mac and cheese before the final bake for a tangy finish.
More Recipes to Try
If you love this Pulled Pork Mac and Cheese, be sure to check out these other tasty ideas:
- Southern Fried Pork Chops
- Pulled Pork Enchilada Casserole
- Bacon Mac and Cheese
- One Pot Chili Mac and Cheese
Pulled Pork Mac and Cheese
- 1 lb elbow mac and cheese
- ½ cup butter
- ⅓ cup flour
- 1 cup chicken broth
- 2 cups milk
- 1 ½ cups heavy cream
- ½ teaspoon salt
- ½ teaspoon smoked paprika
- ½ teaspoon ground mustard
- ¼ teaspoon black pepper
- 4 cups shredded cheddar divided
- 2 cups shredded pepper jack cheese
- 2 cups pulled pork
- ½ cup bbq sauce plus more for garnish if desired
- Fresh minced parsley for garnish
- Preheat the oven to 400 F, lightly grease a 9x13 baking dish and set aside
- Prepare the macaroni according to package directions. Drain and set aside.
- In a large pot or deep skillet, melt the butter over medium heat. Sprinkle on the flour and stir to create a smooth roux. Cook for 2-3 minutes, stirring constantly.
- Add the chicken broth a little at a time, whisking constantly. Add the milk, then finally the cream, whisking constantly.
- Stir in the smoked paprika, ground mustard, salt and pepper. Allow the mixture to get hot but not boiling, about 5 minutes.
- Stir in 3 cups of cheddar cheese and the pepperjack cheese. Stir until completely melted.
- Stir together the pulled pork and the bbq sauce.
- Add half the pork and the cooked noodles to the pot with the cheese sauce
- And stir to coat completely
- Transfer the mixture to the prepared baking dish.
- Top with remaining pork, followed by remaining cheese.
- Place in the oven to bake for 20-30 minutes, or until the cheese is melted and the sauce is bubbling.
- Remove from the oven and allow to cool for 10 minutes before drizzling with additional bbq sauce and sprinkling with parsley. Serve warm.