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Pulled Pork Mac and Cheese

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Pulled pork mac and cheese is the ultimate comfort food, combining creamy, cheesy pasta with tender, smoky pulled pork. This dish is rich, flavorful, and perfect for family dinners, BBQs, or game-day feasts. Whether you use homemade or store-bought pulled pork, this recipe is sure to be a hit!

Why You’ll Love This Recipe

  • Ultimate Comfort Food – Creamy, cheesy, and packed with smoky pulled pork.
  • Easy to Make – Uses simple ingredients and can be made with leftover pulled pork.
  • Crowd-Pleaser – Perfect for potlucks, BBQs, or cozy family meals.
  • Customizable – Adjust the cheeses, add spice, or mix in extra toppings.
  • Make-Ahead Friendly – Can be prepped in advance and reheated easily.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Pulled Pork:

  • Pulled pork (homemade or store-bought)
  • BBQ sauce (optional, for extra flavor)

For the Mac and Cheese:

  • Elbow macaroni (or any pasta)
  • Butter
  • All-purpose flour
  • Whole milk
  • Heavy cream (optional, for extra creaminess)
  • Sharp cheddar cheese (shredded)
  • Monterey Jack or smoked gouda (shredded)
  • Garlic powder
  • Onion powder
  • Paprika
  • Salt & pepper

Toppings (Optional):

  • Panko breadcrumbs (for a crunchy topping)
  • Extra shredded cheese
  • Chopped green onions
  • Hot sauce or jalapeños (for spice)

Directions

this recipe

1. Cook the Pasta

  • Boil the pasta according to package instructions until al dente.
  • Drain and set aside.

2. Make the Cheese Sauce

  • In a large pot, melt butter over medium heat.
  • Whisk in the flour and cook for 1-2 minutes to form a roux.
  • Slowly add the milk and heavy cream, whisking constantly until smooth.
  • Stir in the shredded cheeses and seasonings until melted and creamy.

3. Combine Mac and Cheese with Pulled Pork

  • Stir the cooked pasta into the cheese sauce until fully coated.
  • Fold in the pulled pork and mix well.

4. Bake (Optional for a Crispy Top)

  • Preheat the oven to 375°F (190°C).
  • Transfer mac and cheese to a greased baking dish.
  • Sprinkle with extra cheese and panko breadcrumbs.
  • Bake for 15-20 minutes until golden and bubbly.

5. Serve & Enjoy

  • Garnish with green onions, BBQ sauce drizzle, or hot sauce.
  • Serve warm and enjoy!

Servings and Timing

  • Servings: 6-8
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes (or 35 minutes if baking)
  • Total Time: 35-50 minutes

Variations

  • Spicy Kick: Add jalapeños, cayenne pepper, or hot sauce.
  • Smoky Flavor: Use smoked gouda and a dash of smoked paprika.
  • Crunchy Topping: Add crushed Ritz crackers instead of panko.
  • Bacon Lover’s: Mix in crispy bacon for extra savory goodness.
  • BBQ Mac and Cheese: Stir in extra BBQ sauce for a tangy twist.

Storage/Reheating

  • Refrigeration: Store in an airtight container for up to 4 days.
  • Freezing: Freeze in portions for up to 3 months. Thaw in the fridge before reheating.
  • Reheating: Warm on the stovetop with a splash of milk, or bake at 350°F (175°C) until heated through.

FAQs

Can I use store-bought pulled pork?

Yes! Store-bought or leftover pulled pork works great for this recipe.

What’s the best cheese for mac and cheese?

Sharp cheddar, Monterey Jack, gouda, or a blend of cheeses work best.

How do I prevent mac and cheese from drying out?

Use enough sauce, and add a splash of milk when reheating.

Can I make this ahead of time?

Yes! Assemble and refrigerate, then bake when ready to serve.

Can I use a different pasta shape?

Yes! Shells, cavatappi, or penne work well too.

Do I have to bake it?

No, baking is optional. The stovetop version is just as delicious.

Can I make this in a slow cooker?

Yes! Cook on low for 2-3 hours until heated through.

How do I make it extra creamy?

Use heavy cream and extra cheese in the sauce.

Can I add vegetables?

Absolutely! Try adding sautéed onions, bell peppers, or spinach.

What pairs well with pulled pork mac and cheese?

Coleslaw, cornbread, or roasted veggies make great sides.

Conclusion

Pulled pork mac and cheese is the perfect blend of creamy, cheesy, and smoky flavors. Whether you’re making it for a family dinner, party, or BBQ, this dish is guaranteed to be a hit. Try it once, and it might just become your new favorite comfort food!

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Pulled Pork Mac and Cheese

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  • Author: clara
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6–8 servings 1x
  • Category: Main Course
  • Method: Stovetop & Baking
  • Cuisine: American
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Description

This Pulled Pork Mac and Cheese combines rich, creamy mac and cheese with smoky, tender pulled pork for the ultimate comfort food. Perfect for family dinners, BBQ nights, or game day, this dish is a crowd-pleaser that’s easy to make with leftover pulled pork!

Ingredients

Units Scale

For the Pulled Pork: (Use pre-made or homemade)

  • 2 cups cooked pulled pork (leftovers or store-bought)
  • 1/2 cup BBQ sauce (your favorite brand)

For the Mac and Cheese:

  • 16 ounces elbow macaroni (or pasta of choice)
  • 4 tablespoons butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 1 cup heavy cream
  • 2 teaspoons Dijon mustard (optional, for flavor)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 cups shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup Parmesan cheese (optional, for extra flavor)

For the Topping (Optional):

  • 1 cup panko breadcrumbs
  • 2 tablespoons butter, melted
  • 1/4 cup shredded cheddar cheese

Instructions

1. Prepare the Pulled Pork:

  1. If using leftover pulled pork, mix it with ½ cup BBQ sauce and warm it in a skillet over medium heat. Set aside.

2. Make the Mac and Cheese:

  1. Cook the pasta – Boil macaroni according to package instructions until al dente. Drain and set aside.
  2. Make the cheese sauce – In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until lightly golden.
  3. Add liquids & seasonings – Slowly whisk in milk and heavy cream. Add Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and pepper. Simmer for 3-4 minutes until slightly thickened.
  4. Melt the cheese – Reduce heat to low. Stir in cheddar, Monterey Jack, and Parmesan until melted and smooth.
  5. Combine pasta & sauce – Stir cooked pasta into the cheese sauce, mixing until fully coated.

3. Assemble & Bake (Optional):

  1. Preheat oven to 375°F (190°C).
  2. Layer the dish – Transfer mac and cheese to a greased baking dish. Spread the BBQ pulled pork evenly over the top.
  3. Add the topping – Mix panko breadcrumbs with melted butter and sprinkle over the dish. Top with extra shredded cheddar cheese.
  4. Bake – Bake uncovered for 15-20 minutes, until bubbly and golden brown on top.

4. Serve & Enjoy!

  1. Garnish with fresh parsley, extra BBQ sauce, or crispy fried onions for extra crunch. Serve hot!

Notes

  • No pulled pork? Use shredded rotisserie chicken with BBQ sauce as a quick substitute.
  • Prefer stovetop-only? Skip the baking step and serve straight from the pot.
  • Want it extra smoky? Add ½ teaspoon liquid smoke or smoked Gouda cheese.
  • Make it spicy – Add diced jalapeños or a drizzle of hot sauce for heat.

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