Pulled pork mac and cheese combines two of my favorite meals into one.
Our favorite homemade mac and cheese recipe gets a meaty makeover with scoops of zesty pulled pork baked right on top.
Say hello to a new family favorite!
Pulled Pork Mac and Cheese
Perfect for any potluck or family gathering, this bbq pork mac and cheese is loved by everyone!
- This tasty two-in-one twist combines two favorite comfort foods for a deliciously cheesy meal!
- Make ahead up to a day ahead and chill until ready to reheat (see recipe notes).
- Cook this crowd-pleasing recipe on game day, movie night, or kid sleepovers!
- Spice it up, jazz it up, or keep it simple with a side of crunchy coleslaw!
Ingredients for Pulled Pork Mac & Cheese
- Pasta – Any medium-sized dry pasta will work; choose tubular shapes like elbow, ziti, or penne to soak up the cheesy sauce.
- Cheese – This is a 3-cheese mac and cheese. You can mix and match the cheeses, but be sure that at least one has a rich, bold flavor like sharp cheddar. Gouda or Colby jack are great choices.
- Sauce – This recipe starts with a white sauce made with a roux (which is butter and flour) to thicken it. Milk adds a creamy base while broth adds flavor.
- Pulled Pork – To keep this recipe fast, I use prepared (or leftover) pulled pork mixed with my favorite BBQ sauce. You can also use your favorite pulled pork recipe for topping this mac and cheese (try the Instant Pot or slow cooker).
Variations
- Buy your favorite BBQ sauce or make your own.
- Spice it up with chopped green chilis, jalapenos, or red pepper flakes.
How to Make Pulled Pork Mac and Cheese
- Cook and drain pasta.
- Prepare the homemade cheese sauce (recipe below).
- Combine the pasta and cheese sauce in a 9×13-inch baking dish.
- Top with pulled pork and remaining cheese, and drizzle with BBQ sauce. Bake until bubbly.
Storing Leftovers
Leftover pulled pork mac and cheese can be kept in an airtight container in the refrigerator for up to 4 days and frozen in zippered bags for up to a month.
Reheat in the microwave or stovetop with a little milk to loosen the sauce.
Mac and Cheese Faves
Extra Creamy Lobster Mac and Cheese
Did your family love this recipe? Be sure to leave a rating and a comment below!
Pulled Pork Mac and Cheese
Equipment
Ingredients
- 1 pound elbow macaroni or short pasta, approx 3 cups dry pasta
- ⅓ cup butter
- ⅓ cup all-purpose flour
- 1 ¾ cups whole milk
- 1 ½ cups chicken broth
- 1 ½ teaspoons dry mustard powder
- 1 teaspoon salt
- ¾ teaspoon black pepper
- ½ teaspoon onion powder
- 3 cups shredded sharp cheddar cheese 12oz, divided
- 1 ½ cups shredded pepper jack cheese 6oz
- ½ cup shredded Parmesan cheese
- 3 cups prepared pulled pork
- ½ cup barbecue sauce
- green onions and cilantro, for garnish, optional
Instructions
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Preheat the oven to 425°F. Grease a 9×13-inch baking dish.
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Bring a large pot of salted water to a boil. Add the elbows and cook al dente according to package instructions. Drain well and do not rinse.
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Melt the butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes, while stirring.
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Gradually add the milk and broth, a bit at a time, and whisk until smooth after each addition. Add dry mustard, salt, pepper, and onion powder. Bring the sauce to a boil and let boil for 1 minute until thickened.
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Remove from the heat and whisk in 2 cups of cheddar cheese, pepper jack, and parmesan cheese.
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Stir in the elbow macaroni, transfer to the prepared baking dish, and spread into an even layer.
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Gently top the macaroni with pulled pork. Sprinkle the remaining cheese on top and drizzle with bbq sauce.
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Bake 15 to 17 minutes or until hot and bubbly. Serve with additional barbecue sauce to taste.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Casserole, Dinner, Entree, Pasta, Pork
Cuisine American
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Delicious! I doubled the recipe for a family dinner. Served w a green salad. Everyone loved it.
So glad they all enjoyed it!
Family loved this. I only had 1% milk so I used 1/2 c flour and 1/2 c butter instead of 1/3 c of each. I also mixed the bbq sauce with the pork instead of drizzling on top. Turned out great.
That sounds delicious. Thank you for sharing your alterations Maureen.
so is it 2 lbs of dry elbow noodles or 3 cups? I bought a 2 lb box but there is more than 3 cups in the box. Thank u
For this recipe, we use 1 pound elbow macaroni or short pasta, which is approximately 3 cups dry pasta.
This was terrific! Everyone enjoyed it, had seconds and my daughters boyfriend asked me to send the recipe to his mom!! It’s a keeper and so easy. I used premade pork from the store and added extra BBQ sauce and crispy fried onions on top! Delicious! Thank you for good recipes a regular cook can make!’
So happy to hear everyone enjoyed it! That’s a great shortcut, Karen! Thank you for sharing.
Can’t wait to try this tonight.
Just happened to have some leftover pork. Yea!
I hope you enjoy it, Darlyne!
Definitely going to try this one, the next time I make pulled pork. Was glad to see that you could mix BBQ sauce into the pork BEFORE topping the mac & cheese. I MAKE my pulled pork that way! Lots of onions, a 1:1 BBQ sauce:water mix, and a very sloooow oven roasted pork loin. The resultant sauce is great over rice, drizzled with soy sauce, with the pork stirred in. Nirvana! Thanks for this recipe…I’m excited to try it.
I hope you enjoy it as much as we do, Terry!