Pulled Pork Mac and Cheese

This cheesy Pulled Pork Mac and Cheese bake is a mouthwatering comfort food dish that combines two beloved favorites. It features tender and flavorful pulled pork barbecue and creamy, homemade macaroni and cheese forming the ultimate winning combination.

Easy Pulled Pork Mac and Cheese Recipe

This loaded Pulled Pork Mac and Cheese is a hearty, indulgent meal that starts with a base of classic Southern macaroni and cheese. The elbow macaroni is enveloped in a rich, velvety cheese sauce made from a blend of pepper jack and sharp cheddar cheese and topped with a buttery garlic Parmesan breadcrumb topping. The result is a satisfying combination where the creamy, cheesy pasta and flavorful pulled pork, creating a fusion of textures and tastes. How to make creamy Pulled Pork Mac and Cheese: (Scroll down for full printable recipe.)

• Prepare Skillet – Preheat the oven to 350°F. Brush a 12-inch cast iron skillet with olive oil OR spray a 13×9 inch dish with cooking spray. Set aside.
• Elbow Macaroni – Cook the pasta in salted water per the package directions until al dente.
• Shred Cheese – Shred Pepper jack and cheddar cheese and toss together to combine.
• Make the Cheese Sauce – Melt butter in a large saucepan. Add the flour, salt and black pepper, mixing until the butter is fully absorbed. Gradually whisk in the milk. Bring to a gentle simmer then immediately lower the heat, whisking constantly. Let gently bubble for 5 minutes.
• Add Cheese – Add 2/3 of the cheese blend. Remove from the heat mixing until the cheese has melted.
• Combine – To the pot add the pork, mixing to combine.
• Transfer to the Dish – Pour into the dish, top with reserved shredded cheese.
• Buttered Breadcrumbs – Toss together the breadcrumbs, Parmesan cheese, granulated garlic, salt and onion powder. Sprinkle over the cheese.
• Oven – Bake per the recipe until bubbly and golden.
• Serve – Drizzle the top with barbecue sauce and garnish with green onions.

How to Make the BEST Pulled Pork Mac and Cheese Recipe

• Key ingredients you’ll need to make cheesy Pulled Pork Mac and Cheese: One pound jumbo macaroni elbows or classic elbow macaroni, unsalted butter, all purpose flour, salt, black pepper, whole milk or half and half, pepper jack or monterey jack cheese, sharp cheddar cheese, fully cooked pulled pork, panko breadcrumbs, Parmesan cheese, granulated garlic, garlic salt, onion powder, barbecue sauce and thinly sliced green onions.
• Kitchen tools you’ll need: Pasta cooker, large saucepan, measuring cups and spoons, cheese grater, 12 inch cast iron skillet or 13×9 inch baking dish.
• You can bake this mac and cheese in a cast iron skillet or any oven safe skillet or 13×9 inch baking dish.
• Serving Suggestions: Pulled Pork Mac and Cheese is perfect for a hearty dinner, potluck gatherings or as a comforting meal on a cozy night in. It embodies the essence of comfort food with its blend of rich, savory flavors and creamy, cheesy goodness.
• Pepper jack cheese will add a hint of heat to the homemade cheese sauce but it’s not overpowering. You could use gouda cheese or monterey jack cheese in its place, if you like.
• Breadcrumbs: You could use crumbled cornbread, fresh breadcrumbs or cracker crumbs for the topping.
• The best barbecue sauce to use for this pulled pork recipe is one that you already enjoy. The leftover pulled pork that I used was very lightly sauced. You can use plain pulled pork (no sauce) or pork that has been very lightly sauced for this macaroni and cheese. I don’t recommend using pulled pork that’s dripping with sauce. Serve additional BBQ sauce on the side.
• Leftovers: Store Pulled Pork Mac and Cheese in an airtight container chilled in the refrigerator for up to 3 days.
• Reheat in an oven safe dish at 375°F for 20-30 minutes or until heated through. You can also reheat in single servings in the microwave.

More Easy Pork Recipes to Make

• Tender Crockpot Pork Tenderloin drizzled with BBQ sauce.
• Baked Parmesan Crusted Pork Chops are a fan favorite!
• Southern Collard Greens cooked with ham hocks.
• Cream Cheese Sausage Balls are a holiday tradition.
• This Cranberry Orange Pork Roast is an impressive dish for any occasion.
• Cozy up to a bowl of Zuppa Toscana for a warm and filling meal.
• Pulled Pork Stuffed Cornbread is the perfect side for a bowl of soup or pinto beans.
• Fillipino-Style Pork Skewers from Alton Brown.

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Helpful Kitchen Items:

• Cast Iron Skillet
• Mixing Bowls
• Measuring Set
• Kitchen Utensils

Print

Pulled Pork Mac and Cheese

Course Main Course, Side Dish

Cuisine American, Southern

Keyword pork-macaroni-and-cheese, pulled-pork-mac-and-cheese

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 10 servings

Calories 641kcal

Ingredients

• 1 lb jumbo macaroni elbows, classic elbow macaroni or penne pasta
• 1/2 cup unsalted butter divided use
• 1/3 cup all purpose flour
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp granulated garlic
• 4 cups whole milk or half and half
• 2 cups shredded pepper jack or monterey jack cheese
• 2 cups shredded sharp cheddar cheese
• 2-3 cups pulled pork
• Crumb Topping:
• 1 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 tsp granulated garlic
• 1/2 tsp garlic salt
• 1/2 tsp onion powder
• 2 Tbsp butter melted
• 1/3 cup barbecue sauce
• 1/2 cup thinly sliced green onions

Instructions

• Preheat the oven to 350°F. Brush a 12 inch cast iron skillet with olive oil OR spray a 13×9 inch dish with cooking spray. Set aside.
• Cook the pasta in salted water per the package directions until al dente. Drain well and set aside.
• Meanwhile, shred the pepper jack and sharp cheddar cheese and toss together.
• Sauce: In a large heavy bottomed saucepan melt 1/2 cup butter over medium heat. Add flour, salt, black pepper and granulated garlic mixing until the butter is fully absorbed.
• Increase the heat to medium-high and gradually whisk in the milk. Bring to a gentle simmer then immediately lower the heat, whisking constantly. Let gently bubble for 5 minutes, stirring occasionally to prevent sticking.
• Add 2/3 of the cheese blend. Remove from the heat mixing until the cheese has melted.
• To the pot add the pulled pork, stir to combine. Pour the macaroni mixture into the dish, sprinkle the top with the reserved shredded cheese.
• Crumb Topping: In a small bowl toss together the panko breadcrumbs, Parmesan cheese, granulated garlic, salt and onion powder with 2 Tbsp melted butter. Sprinkle evenly over the cheese.
• Bake for 35-40 minutes or until bubbly and golden.
• Serve drizzled with barbecue sauce and garnish with green onions.

Notes

• • You can bake in a 13×9-inch baking dish.
  • Pepper jack cheese adds a hint of heat to the homemade cheese sauce. You could use gouda cheese or monterey jack cheese in its place.
  • The best barbecue sauce to use for this pulled pork recipe is one that you already enjoy.
  • The leftover pulled pork that I used was very lightly sauced. You can use plain pulled pork (no sauce) or pork that has been very lightly sauced for this macaroni and cheese. I don’t recommend using pulled pork that’s dripping with sauce.
  • Breadcrumbs: You could use crumbled cornbread, fresh breadcrumbs or cracker crumbs for the topping.
  • Leftovers: Store Pulled Pork Mac and Cheese in an airtight container chilled in the refrigerator for up to 3 days.
  • Reheat in an oven safe dish at 375°F for 20 minutes until heated through or in single servings in the microwave.

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Nutrition

Serving: 1serving | Calories: 641kcal | Carbohydrates: 60g | Protein: 28g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 101mg | Sodium: 1142mg | Potassium: 350mg | Fiber: 2g | Sugar: 17g | Vitamin A: 1007IU | Vitamin C: 2mg | Calcium: 527mg | Iron: 2mg

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