Pulled Pork Mac and Cheese

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 (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.

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Pulled Pork Mac and Cheese

Creamy, cheesy, and loaded with zesty pulled pork, this mac and cheese is the ultimate comfort food to feed a crowd!

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Preheat the oven to 425°F. Grease a 9×13-inch baking dish.

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.

Melt the butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes, while stirring.

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.

Remove from the heat and whisk in 2 cups of cheddar cheese, pepper jack, and parmesan cheese.

Stir in the elbow macaroni, transfer to the prepared baking dish, and spread into an even layer.

Gently top the macaroni with pulled pork. Sprinkle the remaining cheese on top and drizzle with bbq sauce.

Bake 15 to 17 minutes or until hot and bubbly. Serve with additional barbecue sauce to taste.

If desired, ½ cup of bbq sauce can be stirred into the pork before topping the mac and cheese.Leftovers can be stored in a covered container in the fridge for up to 4 days.

Calories: 796 | Carbohydrates: 74g | Protein: 39g | Fat: 38g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 127mg | Sodium: 1756mg | Potassium: 328mg | Fiber: 2g | Sugar: 23g | Vitamin A: 1149IU | Vitamin C: 2mg | Calcium: 666mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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