This Pulled Pork Mac and Cheese is an absolute bomb dish, no lie!
It’s loaded with my blend of spices, smoky pulled pork, Carolina BBQ sauce, and five different cheeses. 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!
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How to make Pulled Pork Mac and Cheese
Boil the Pasta and Make Cheese Sauce
Step 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. Drain pasta in a colander and set aside.
Step 2: Add butter to the same pot and melt over medium heat. Once melted, sprinkle in flour. Whisk until a light paste forms, and cook. Slowly pour in all of the half and half, whisking until smooth.
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Step 3: Add in cream cheese and spices and whisk until smooth and combined. Add in half of the shredded cheese.
Step 4: Whisk until completely melted and smooth. Add cooked elbows to the cheese sauce and mix well.
Assemble and Bake
Step 5: Pour half of the pasta into your prepared pan. Add half of the pulled pork and stir together.
Step 6: 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.
Step 7: Place in the oven and bake until cheesy and browned on top. Remove from the oven and garnish with parsley. Let sit, then serve immediately.
Pulled Pork Mac and Cheese Recipe
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Equipment
- 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.
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- Elbow Pasta: Use your fave pasta here.
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- Water & Kosher Salt: Crucial for boiling our pasta just right.
- Butter & 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!
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- Half and Half & Cream Cheese: If you’re out, use whole milk or heavy cream.
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- Cheese: Sharp cheddar, gruyère, fontina, and parmesan.
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- Spices: Garlic powder, onion powder, ground nutmeg, black pepper, smoked paprika, cayenne pepper, and salt.
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- Carolina BBQ Sauce: 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)
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- Fresh Italian Parsley: For a garnish
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- 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 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.Nutrition
Recipe Tips
- 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.
Serving Suggestions
- Lighter Sides: 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.
- Bread: 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!
Recipe Help
Well yes! You can assemble everything (minus the final cheese topping) the day before, cover it tightly, and pop it in the fridge. When you’re ready to bake, sprinkle on that extra cheese, then slide it into the oven and bake.
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I used your recipe for the chili fire my family and neighbor loved it imma keep using your recipes does it cost to subscribe
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