If you’ve never stirred pulled pork into mac and cheese, you’re missing out on one of life’s great culinary pleasures. And it’s the perfect way to use up some leftover pulled pork.
Cook up your favorite mac and cheese-boxed, homemade, whatever floats your boat-and fold in a generous amount of pulled pork while it’s still hot. Or just put a spoonful on top.
Here’s a recipe to get you started with this sinfully delicious meal.
Easy Pulled Pork Mac and Cheese
This indulgent comfort food masterpiece combines creamy, cheesy macaroni with tender, smoky pulled pork for the ultimate crowd-pleasing dish. Perfect for potlucks, game day gatherings, or whenever you're craving something rich and satisfying.
Ingredients
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk (warmed)
- 1 cup heavy cream
- 3 cups sharp cheddar cheese (shredded)
- 1 cup smoked gouda cheese (shredded)
- 1/2 cup Parmesan cheese (grated)
- 2 cups pulled pork (cooked and shredded)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon mustard powder
- 1/4 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup panko breadcrumbs
- 2 tablespoons melted butter (for topping)
- 2 tablespoons fresh chives (chopped, for garnish)
Instructions
1. Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or cooking spray and set aside.
💡 Tip: Using a light coating of butter will add extra flavor to the crispy edges.
2. Cook the elbow macaroni in a large pot of salted boiling water according to package directions until al dente, about 7-8 minutes. Drain and set aside.
💡 Tip: Slightly undercook the pasta by 1-2 minutes as it will continue cooking in the oven.
3. In the same large pot over medium heat, melt 4 tablespoons of butter. Once melted and foaming, whisk in the flour to create a roux. Cook for 2-3 minutes, stirring constantly, until the mixture turns light golden and smells slightly nutty.
💡 Tip: Don't let the roux brown too much or it will affect the color of your cheese sauce.
4. Gradually pour in the warmed milk and heavy cream while whisking continuously to prevent lumps. Continue whisking until the mixture is smooth and begins to thicken, about 5-7 minutes.
5. Reduce heat to low and add the garlic powder, onion powder, smoked paprika, mustard powder, cayenne pepper (if using), salt, and black pepper. Stir to combine.
💡 Tip: Taste the sauce at this stage and adjust seasonings as needed before adding the cheese.
6. Remove the pot from heat and add the shredded cheddar, smoked gouda, and Parmesan cheese in batches, stirring after each addition until completely melted and smooth.
7. Add the cooked macaroni to the cheese sauce and stir until the pasta is evenly coated. Gently fold in the pulled pork, distributing it throughout the mac and cheese.
💡 Tip: If your pulled pork has barbecue sauce on it, that's perfect and will add extra flavor!
8. Transfer the mac and cheese mixture to the prepared baking dish, spreading it out evenly.
9. In a small bowl, combine the panko breadcrumbs with 2 tablespoons of melted butter. Mix until the breadcrumbs are evenly coated, then sprinkle the mixture over the top of the mac and cheese.
10. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and crispy, and the edges are bubbling.
💡 Tip: For an extra crispy top, broil for the last 2-3 minutes, watching carefully to prevent burning.
11. Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh chopped chives and serve hot.
Notes
Tips
- Use leftover pulled pork from a previous meal or store-bought prepared pulled pork to save time.
- For the creamiest mac and cheese, shred cheese from a block rather than using pre-shredded cheese, which contains anti-caking agents that can make the sauce grainy.
- Warm the milk before adding it to the roux to help create a smoother, lump-free sauce.
- This dish can be assembled up to 24 hours in advance. Cover tightly and refrigerate, then add the breadcrumb topping and bake when ready (you may need to add 5-10 minutes to the baking time if starting from cold).
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F or in the microwave with a splash of milk to restore creaminess.
Variations
Looking to do something a bit different with this delicious dish? I’ve got a few variations for ya.
- Spicy Version: Add diced jalapeños, increase cayenne pepper to 1/2 teaspoon, or drizzle with hot sauce before serving.
- BBQ Style: Mix 1/4 cup of your favorite BBQ sauce into the cheese sauce for extra smoky-sweet flavor.
- Bacon Addition: Top with crumbled crispy bacon along with the breadcrumbs for even more richness.
- Different Cheeses: Try combinations like sharp white cheddar and gruyere, or add pepper jack for a spicy kick.
- Vegetarian Option: Replace pulled pork with sautéed mushrooms, caramelized onions, or roasted vegetables.
- Different Pasta: Use cavatappi, shells, or penne instead of elbow macaroni for variety.
- Southern Style: Add a layer of crispy fried onions on top along with the breadcrumbs.
Nutrition Facts
Calories: 685 kcal
Protein: 35g
Carbohydrates: 52g
Fat: 38g
Saturated Fat: 22g
Cholesterol: 125mg
Sodium: 890mg
Fiber: 2g
Sugar: 6g
Calcium: 520mg
Iron: 3mg
