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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

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.

Find it online: https://recipe.ukfinda.com/pulled-pork-mac-and-cheese/