Pulled Pork Mac and Cheese

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The Lowdown on This Pulled Pork Mac and Cheese

This Pulled Pork Mac and Cheese is an absolute bomb dish, no lie!

It’s loaded with my special blend of mac and cheese spices, tangy Carolina BBQ sauce (if ya know, ya know), and a crazy amount of cheese. Cause you know I couldn’t get away with one, two, or three types… I’m using 5 y’all. Yeah, five types of cheese. But trust me boos, it’s worth every single calorie. Get into it!

Mac happens to be one of my TOP comfort foods, like “I’d eat a bowl of it every day if it were socially acceptable” status. And don’t even get me started on tender, smoky pulled BBQ pork… That bad boy lives rent free in my Southern heart (and belly).

Combine the two and what do you get? The most insanely creamy, meaty, and cheesy pulled pork mac and cheese recipe evah! If you’re a meat lover and you went crazy over my brisket mac and cheese, oh boo, you’re about to have a brand-new obsession!

Ingredients you’ll need to make Pulled Pork Mac and Cheese

• Elbow Pasta: Cus I keep it classic over here.
• Water & Kosher Salt: Crucial for boiling our pasta just right.
• Butter & All-Purpose Flour: This duo whips up the roux that makes our cheese sauce rich and velvety.
• Half and Half & Cream Cheese: These bring major creaminess.
• Cheese: Sharp cheddar, gruyère, fontina, and parmesan. You can’t make BBQ pulled pork mac and cheese without cheese, boo!
• Spices: Garlic powder, onion powder, ground nutmeg, black pepper, smoked paprika, cayenne pepper, and salt. They all give that familiar mac and cheese comfort.
• Carolina BBQ Sauce: A tangy, slightly sweet sauce that rounds out our cheesy mixture. North Carolina-style has a bit of a zesty mustard bite, so grab your favorite kind (or ask for extra sauce from your local spot) and add it in for even more flavor.
• Fresh Italian Parsley: A sprinkle for freshness and color on top.
• Pulled Pork: You can pick some up from your fave BBQ spot, make your own or hit up the grocery store for another premade option. Just get it sauce free.

How to make Pulled Pork Mac and Cheese

Step 1: Boil the Pasta

1

Fill a large stockpot with water and salt, then place over high heat and bring to a boil. Add in elbow macaroni and salt, then cook, stirring occasionally.

2

Drain pasta in a colander and set aside.

Step 2: Make the Cheese Sauce and Add Your Pasta

3

Add butter to the same pot and melt over medium heat. Once melted, sprinkle in flour. Whisk until a light paste forms, and cook.

4

Slowly pour in all of the half and half, whisking until smooth.

5

Add in cream cheese and spices and whisk until smooth and combined.

6

Add in half of the shredded cheese.

7

Whisk until completely melted and smooth.

8

Remove from heat and stir in barbeque sauce

9

Add cooked elbows to the cheese sauce and mix well.

Step 3: Assemble with the Pulled Pork and Bake It Up!

10

Pour half of the pasta into your prepared pan.

11

Add half of the pulled pork and stir together.

12

Pour the rest of the elbows and cheese sauce on top of the first layer. Sprinkle the rest of the pulled pork on top and then finish it off by sprinkling remaining shredded cheese across the top.

13

Place in the oven and bake until cheesy and browned on top.

14

Remove from the oven and garnish with parsley. Let sit, then serve immediately.

What to serve with bbq pulled pork mac and cheese

• Keep It Light: If you add a couple of lighter sides like a coleslaw or a cucumber and onion salad to your plate, this mac basically becomes a full-blown meal.
• Carb Love: Cornbread, hush puppies, or biscuits. Pick one (or all three) and watch your table go wild!
• Southern Mains & Sides: Fried chicken, smothered pork chops, collard greens, or baked beans? Yes, please!
• Pulled Pork Mac and Cheese Sliders: Toss a scoop of that cheesy, pork-packed goodness on potato rolls. Top with a lil’ coleslaw or pickles, and enjoy!

Menu Option: Comfort Dinner with Pulled Pork Mac and Cheese

These Collard Greens are braised in a savory meat flavored and perfectly spiced pot liquor resulting in an amazing tender silky texture.

This Creamed Corn recipe use real cream, butter, parmesan cheese, and lots of sweet corn to make the BEST you’ve ever had!

This honey cornbread is tender, moist, and almost cake-like. The ultimate side dish for pulled pork mac, boos!

This classic pound cake recipe is a 100-year-old family recipe. Passed down by generations of Southern women. From my grandmother to me, this recipe as authentic as you can get to a classic pound cake.

Recipe Substitutions

• Half and Half: If you’re out, use whole milk or heavy cream for a similar creamy vibe.
• All-Purpose Flour: For a gluten-free macaroni and cheese with pork, swap in a 1:1 gluten-free flour blend. And don’t forget GF pasta while you’re at it!
• Fontina Cheese: Can’t find it? Monterey Jack works great, or go for Pepper Jack.
• Pulled Pork: If you’ve got leftover chicken or brisket, throw it in instead. It’s all fair game in comfort food land boos!

Recipe Variations and Additions

• Switch Up the BBQ Sauce: My Chipotle BBQ sauce is sweet, smoky, and ridic easy. You can also use your fav brand of store-bought.
• Switch Up the Pasta: Elbows are classic, but shells, cavatappi, or whatever you’ve got in the pantry works just as fine.
• Add a Little Heat: A drizzle of hot sauce is never a bad idea! Or toss diced jalapeños on top for a spicy bite.
• Up the Flavor: Make this pork mac and cheese yours, boos! Throw in sautéed onions, roasted peppers, or chopped bacon.

Tips for making the best pulled pork mac and cheese

1. Don’t Dump All the Cheese at Once: Stir in your cheese by small handfuls, letting each addition melt fully before adding more. That’s how you’ll dodge those pesky lumps and get a silky-smooth finish.
2. Skip Pre-Shredded Cheese: It’s coated in a powder to prevent clumping, which also prevents a smooth cheese sauce. Instead, purchase blocks of cheese and shred them yourself on the large holes of a box grater or with your food processor.
3. Freeze Softer Cheeses: If your cheese is on the softer side (lookin’ at you, Fontina), stick it in the freezer for 10 minutes to firm it up. You’ll get more control and less mess when you grate.
4. Undercook Your Pasta: Remember, it’ll keep cooking in the oven, so pull it off the stove a couple minutes early. That way, your mac stays perfectly al dente instead of turning mushy.

How to store & reheat Pulled Pork Mac and Cheese

After the mac cools, cover it tightly with foil or transfer it into an airtight container. Store it in the fridge, and you’re good to go!

You can warm it back up in the oven at 350°F until it’s nice and bubbly (about 20 minutes), or pop a portion in the microwave for a quick fix.

How long will Pulled Pork Mac and Cheese last in the fridge?

This baby will be good in the fridge for about 3 to 4 days, if it even makes it that long. Oh boos, around here, leftovers disappear FAST.

Can I freeze macaroni and cheese with pork?

You absolutely can freeze this dish! Cool it completely, then wrap it well or store it in freezer-safe containers. It’ll keep for up to 2 months. When you’re ready to eat, thaw it overnight in the fridge and reheat.

Frequently asked questions

More Mac and Cheese Recipes

• Brisket Mac and Cheese
• Slow Cooker Mac and Cheese
• Lobster Mac and Cheese
• White Cheddar Mac and Cheese
• Cauliflower Mac and Cheese
• Southern Baked Macaroni and Cheese! (With Video!)
• Velveeta Mac & Cheese

Pulled Pork Mac and Cheese

This Pulled Pork Mac and Cheese is loaded with my special blend of mac and cheese spices, tangy Carolina BBQ sauce, and a crazy amount of cheese!

5 from 1 vote

Print Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

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Author: Jocelyn Delk Adams

Course: Main Course

Servings: 15 servings

Equipment

• Large Pot
• 9×13 Baking Dish

Ingredients

For the Pasta

• ▢ 1 pound elbow macaroni
• ▢ 8 cups water
• ▢ 3 tablespoons kosher salt

For the Cheese Sauce

• ▢ 2 cups sharp cheddar cheese shredded
• ▢ 1 ½ cups gruyere shredded
• ▢ 1 ½ cups fontina shredded
• ▢ ½ cup parmesan cheese shredded
• ▢ 4 tablespoons unsalted butter
• ▢ ¼ cup all-purpose flour
• ▢ 4 ½ cups half and half room temperature
• ▢ 4 ounces cream cheese softened
• ▢ 2 teaspoons garlic powder
• ▢ 1 ½ teaspoons onion powder
• ▢ ¼ teaspoon ground nutmeg
• ▢ 1 teaspoon black pepper
• ▢ ¾ teaspoon smoked paprika
• ▢ 1/8 teaspoon cayenne pepper
• ▢ 2 teaspoons kosher salt
• ▢ 4 tablespoons Carolina barbeque sauce
• ▢ 1 tablespoon fresh Italian parsley finely chopped
• ▢ 1 pound pulled pork pre-cooked

Instructions

• Prepare a 13×9 baking dish by spraying the bottom and sides with nonstick spray.
• Combine all the shredded cheese in a large bowl and mix gently.
• Fill a large stockpot with 8 cups of water and salt, then place over high heat and bring to a boil. Add in elbow macaroni and salt, then cook for 6 minutes, stirring occasionally. Remember the pasta will continue cooking once in the oven, so you don’t want to cook it completely in the first step.
• Drain pasta in a colander and set aside. Preheat the oven to 375°F and set a rack in the middle position.
• Using the same pot, add butter and melt over medium heat. Once melted, sprinkle in flour and whisk until a light paste forms. Cook for 1 minute.
• Slowly pour in all of the half and half, whisking until smooth. Add in cream cheese and spices and whisk until smooth and combined. Finally, add in half of the shredded cheese and whisk until completely melted and smooth, about 4-5 minutes. Remove from heat and stir in barbeque sauce. Add cooked elbows to the cheese sauce and mix well.
• Pour half of the pasta into your prepared pan, then half of the pulled pork and stir together. Pour the rest of the elbows and cheese sauce on top of the first layer. Sprinkle the rest of the pulled pork on top and then finish it off by sprinkling remaining shredded cheese across the top.
• Place in the oven and bake until cheesy and browned on top, about 40-45 minutes. Remove from the oven, garnish with parsley. Let sit for 10 minutes, then serve immediately.

Notes

• Don’t Dump All the Cheese at Once: Stir in your cheese by small handfuls, letting each addition melt fully before adding more. That’s how you’ll dodge those pesky lumps and get a silky-smooth finish.
• Skip Pre-Shredded Cheese: It’s coated in a powder to prevent clumping, which also prevents a smooth cheese sauce. Instead, purchase blocks of cheese and shred them yourself on the large holes of a box grater or with your food processor.
• Freeze Softer Cheeses: If your cheese is on the softer side (lookin’ at you, Fontina), stick it in the freezer for 10 minutes to firm it up. You’ll get more control and less mess when you grate.
• Undercook Your Pasta: Remember, it’ll keep cooking in the oven, so pull it off the stove a couple minutes early. That way, your mac stays perfectly al dente instead of turning mushy.

Nutrition

Calories: 515kcal | Carbohydrates: 36g | Protein: 23g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 101mg | Sodium: 2363mg | Potassium: 234mg | Fiber: 1g | Sugar: 10g | Vitamin A: 1010IU | Vitamin C: 2mg | Calcium: 468mg | Iron: 1mg

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