Pulled Pork Mac & Cheese

There are comfort foods, and then there’s Pulled Pork Mac & Cheese—a dish so rich, cheesy, and downright irresistible that it deserves a spot in your recipe rotation. Imagine tender, smoky pulled pork piled onto creamy, gooey macaroni and cheese, all baked together to perfection. It’s indulgent, satisfying, and the perfect way to use up leftover pulled pork.

Whether you’re making this for a family dinner, game day, or a potluck, this dish will steal the show. Let’s dive into this cheesy, smoky, flavor-packed recipe!

Description

Pulled Pork Mac & Cheese is the ultimate comfort food mashup. It combines tender, slow-cooked pulled pork with rich, creamy mac and cheese, creating a dish that’s hearty, satisfying, and packed with bold flavors.

This dish works as a main course or a side dish, making it incredibly versatile. It’s also a great way to repurpose leftover pulled pork into something exciting and new. The creamy cheese sauce coats every bite of pasta, while the smoky, savory pulled pork adds depth and texture.

Want to take it to the next level? Add a crispy breadcrumb topping, drizzle it with BBQ sauce, or throw it under the broiler for a golden, bubbly crust.

Ingredients

For the Pulled Pork (if making from scratch)

• 2 lbs pork shoulder (or use pre-made pulled pork)
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• ½ teaspoon cayenne pepper (optional)
• 1 cup BBQ sauce
• ½ cup chicken broth

For the Mac & Cheese

• 16 oz elbow macaroni (or cavatappi)
• 4 tablespoons butter
• ¼ cup all-purpose flour
• 3 cups whole milk
• 1 cup heavy cream
• 1 teaspoon Dijon mustard
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• Salt and black pepper, to taste
• 3 cups shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• ½ cup grated Parmesan cheese

Optional Toppings

• ½ cup panko breadcrumbs (for crunch)
• 2 tablespoons melted butter (for the topping)
• Extra BBQ sauce for drizzling
• Fresh chopped parsley for garnish

Instructions

Step 1: Prepare the Pulled Pork

1. If using pre-made pulled pork, skip to step 2. If making from scratch, season the pork shoulder with salt, pepper, smoked paprika, garlic powder, and cayenne.
2. Place the pork in a slow cooker with ½ cup of BBQ sauce and ½ cup of chicken broth. Cook on low for 8 hours or high for 4 hours, until fork-tender.
3. Shred the pork using two forks, then mix in the remaining BBQ sauce. Set aside.

Step 2: Cook the Pasta

4. Boil a large pot of salted water and cook the pasta until al dente according to package instructions. Drain and set aside.

Step 3: Make the Cheese Sauce

5. In a large saucepan, melt butter over medium heat. Stir in the flour, whisking constantly for 1 minute to form a roux.
6. Slowly whisk in the milk and heavy cream, stirring until smooth. Bring to a gentle simmer.
7. Add Dijon mustard, smoked paprika, garlic powder, salt, and black pepper. Stir well.
8. Reduce heat to low and slowly mix in cheddar, Monterey Jack, and Parmesan cheese, stirring until fully melted and smooth.

Step 4: Assemble the Dish

9. Combine the cooked pasta with the cheese sauce, stirring to coat evenly.
10. Transfer half of the mac & cheese to a greased 9×13-inch baking dish.
11. Layer half of the pulled pork on top, then repeat with the remaining mac & cheese and pulled pork.

Step 5: Add Toppings & Bake

12. If using breadcrumbs, mix panko with melted butter and sprinkle over the top.
13. Bake at 375°F (190°C) for 20 minutes, until bubbly and golden.
14. Drizzle with additional BBQ sauce and sprinkle with fresh parsley before serving.

Notes

• Make it extra creamy – Add an extra ½ cup of heavy cream if you like ultra-creamy mac & cheese.
• Spicy version – Add diced jalapeños or a dash of hot sauce to the cheese sauce.
• Shortcut option – Use store-bought pulled pork and pre-shredded cheese to cut down on prep time.

Details

• Prep Time: 15 minutes
• Cook Time: 20 minutes (or 8 hours if making pulled pork from scratch)
• Total Time: 35 minutes (or longer with pulled pork)
• Yield: 6-8 servings
• Category: Main Course, Side Dish
• Method: Baking
• Cuisine: American, Southern
• Diet: High-Protein
• Keywords: pulled pork mac and cheese, creamy mac and cheese, BBQ mac and cheese

Helpful Tips

To make sure your Pulled Pork Mac & Cheese turns out creamy, flavorful, and perfectly balanced, keep these pro tips in mind!

Perfecting the Pulled Pork

• Use a fatty cut – Pork shoulder (or Boston butt) is best because it stays moist and shreds beautifully.
• Low and slow is key – If making from scratch, cook the pork in a slow cooker or oven at low heat (225-250°F) for the best texture.
• BBQ sauce matters – Choose a sweet, smoky, or tangy BBQ sauce to complement the cheese sauce without overpowering it.
• Shred it properly – Use two forks or a stand mixer with a paddle attachment to get that perfect pulled texture.

Mac & Cheese Tips

• Undercook the pasta slightly – Cook the macaroni 1-2 minutes less than the package suggests to keep it from getting mushy after baking.
• Use a blend of cheeses – Combining cheddar, Monterey Jack, and Parmesan creates the best texture and depth of flavor.
• Melt cheese slowly – Add cheese to the sauce in batches over low heat to prevent it from turning grainy.
• Keep the sauce smooth – Stir continuously and avoid high heat, which can cause separation.

Getting That Perfect Crunchy Topping

• Panko breadcrumbs + butter = golden crunch – Mix panko with melted butter before sprinkling on top.
• Broil for the last few minutes – Place the dish under the broiler for 2-3 minutes at the end for an extra crispy topping.
• Alternative toppings – Try crushed Ritz crackers, fried onions, or even crushed BBQ chips for unique flavors.

Customizing the Flavor

• Add spice – A dash of cayenne, hot sauce, or diced jalapeños gives it a nice kick.
• Make it smoky – A pinch of smoked paprika or a few drops of liquid smoke enhances the BBQ flavor.
• Mix BBQ sauce into the mac – Swirling some BBQ sauce directly into the cheese sauce adds an extra layer of flavor.

Make-Ahead and Reheating Tips

• Make ahead: Assemble the dish, cover, and store in the fridge for up to 24 hours before baking.
• Reheat gently: Add a splash of milk or broth when reheating to restore creaminess.
• Avoid overheating: Reheat in short bursts in the microwave or low heat on the stovetop to prevent drying out.

Conservation and Storage

To keep your Pulled Pork Mac & Cheese tasting fresh and delicious, proper storage and reheating techniques are key. Whether you’re saving leftovers for later or making it ahead of time, follow these guidelines to maintain the best texture and flavor.

Refrigeration

• Store in an airtight container – Once cooled, transfer leftovers to an airtight container to prevent the cheese sauce from drying out.
• Shelf life – Pulled Pork Mac & Cheese stays fresh in the refrigerator for up to 3 days.
• Reheat properly – Always add a splash of milk or broth when reheating to restore the creamy consistency.

Freezing

• Can you freeze Pulled Pork Mac & Cheese? Yes, but the texture of the pasta may change slightly after thawing.
• How to freeze:
  • Let the dish cool completely before freezing.
  • Store in a freezer-safe container or wrap tightly with plastic wrap and aluminum foil.
  • Freeze for up to 2 months.
• Best way to reheat from frozen:
  • Thaw overnight in the fridge for best results.
  • Reheat in the oven at 325°F (160°C), covered with foil, for about 20-25 minutes until warmed through.
  • Stir in a little milk or cream before serving to maintain creaminess.

Reheating Instructions

• Oven (Best Method):
  • Place leftovers in a baking dish, cover with foil, and bake at 325°F (160°C) for 15-20 minutes.
  • Add a splash of milk to restore the creamy texture.
• Stovetop:
  • Reheat in a saucepan over low heat, stirring frequently.
  • Add milk or broth a little at a time until the sauce is creamy again.
• Microwave (Quickest Method):
  • Place a portion in a microwave-safe bowl.
  • Add a small amount of milk or broth and stir.
  • Heat in 30-second intervals, stirring between each round until heated through.

Make-Ahead Tips

• You can assemble Pulled Pork Mac & Cheese ahead of time, then cover and refrigerate for up to 24 hours before baking.
• If making ahead, add an extra ½ cup of milk or cream before baking to prevent the pasta from soaking up all the moisture.

Substitutions and Variations

Protein Swaps

• Brisket Mac & Cheese – Swap pulled pork for smoked brisket for an extra-rich version.
• Chicken Mac & Cheese – Use shredded rotisserie chicken instead of pork.

Dairy-Free Option

• Use plant-based butter, milk, and cheese for a dairy-free alternative.

Crunchy Topping Options

• Instead of breadcrumbs, try crushed Ritz crackers, crispy bacon bits, or fried onions for texture.

BBQ Flavor Boost

• Add a few dashes of liquid smoke or mix BBQ sauce directly into the cheese sauce for an extra smoky taste.

Frequently Asked Questions

Can I make this ahead of time?

Yes! Assemble everything in the baking dish, cover, and refrigerate for up to 24 hours before baking.

Can I use store-bought pulled pork?

Absolutely! If you’re short on time, pre-made pulled pork works great—just warm it up before layering.

What’s the best pasta for mac & cheese?

Elbow macaroni is classic, but cavatappi, shells, or penne work well, too!

Conclusion

Pulled Pork Mac & Cheese is comfort food at its finest—cheesy, creamy, smoky, and absolutely packed with flavor. Whether you serve it as a main dish or a crowd-pleasing side, it’s guaranteed to be a hit.

Try it out, customize it to your taste, and let me know how it turns out! If you loved this recipe, don’t forget to share your photos on Pinterest and leave a review. Happy cooking!

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