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A spoon scooping a serving of the pulled pork mac and cheese off a casserole dish, showing the creamy macaroni and pulled pork filling
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5 from 1 vote

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!
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: American
Servings: 15 servings
Calories: 515kcal
Author: Jocelyn Delk Adams

Equipment

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 13x9 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