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.
Ingredients
Scale
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
- 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.
- 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.
- Shred the pork using two forks, then mix in the remaining BBQ sauce. Set aside.
Step 2: Cook the Pasta
- 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
- In a large saucepan, melt butter over medium heat. Stir in the flour, whisking constantly for 1 minute to form a roux.
- Slowly whisk in the milk and heavy cream, stirring until smooth. Bring to a gentle simmer.
- Add Dijon mustard, smoked paprika, garlic powder, salt, and black pepper. Stir well.
- 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
- Combine the cooked pasta with the cheese sauce, stirring to coat evenly.
- Transfer half of the mac & cheese to a greased 9×13-inch baking dish.
- Layer half of the pulled pork on top, then repeat with the remaining mac & cheese and pulled pork.
Step 5: Add Toppings & Bake
- If using breadcrumbs, mix panko with melted butter and sprinkle over the top.
- Bake at 375°F (190°C) for 20 minutes, until bubbly and golden.
- 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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course, Side Dish
- Method: Baking
- Cuisine: American, Southern
Nutrition
- Serving Size: 1 generous portion
- Calories: 680 kcal
- Sugar: 5g
- Sodium: 1050mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 115mg