This creamy, smoky Pulled Pork Mac and Cheese is simply divine and perfect for using leftover pulled pork! Prepare this recipe in two ways: top the mac and cheese with pulled pork and your favorite barbecue sauce or combine the pork with the pasta mixture. Place it under a broiler, and voila! Perfection.
Several years ago we developed this smoky mac and cheese recipe. We had just finished shooting a step-by-step tutorial on pulled pork and had a surplus of leftovers. That’s when we decided to combine the meat with our favorite cheesy pasta. And just like that, our pulled pork mac n cheese recipe was born! To say this dish is good is an understatement. It is, by definition, comfort food, and it’s super simple to make!
What You’ll Need
- 16 ounces elbow macaroni
- Sharp cheddar cheese (grated)
- Whole milk
- Parmesan cheese (shredded)
- Butter
- Flour
- Mustard powder
- Salt and black pepper
- Onion powder
- Paprika (optional)
- Allspice (optional)
- Pulled pork
- Barbecue sauce
How to Make Pulled Pork Mac n Cheese
- Cook noodles according to directions. Drain and set aside.
- Melt butter in a large pot. Add flour and cook for 1 minute, stirring often.
- Whisk in 1/2 cup milk making sure lumps do not form. Add another 1/4 cup of milk, half of the extra sharp cheddar cheese, and all parmesan cheese.
- When the sauce thickens, add the remaining milk, cheese, herbs, and spices.
- Once the sauce has thickened, and all ingredients are well incorporated, add noodles and stir gently to combine.
- In large ramekins, or small, personal-sized cast iron skillets, add 1 1/4 cups of macaroni and cheese.
- Option 1: If adding just the plain pulled pork, incorporate it with the noodles before adding to baking dishes and top with 1 tablespoon of shredded cheddar cheese.
- Option 2: If choosing to use the sauce-coated pulled pork as a topping, simply wait to add it until the end of cooking.
- Place ramekins (or skillets) under the broiler for 4-6 minutes until browned. Remove from heat and add warmed pulled pork and chopped parsley.
Variations
- Dress it up: Want an extra kick of flavor to your pulled pork mac n cheese? Add crumbled bacon, and use the drippings instead of butter. You can also add a little chopped jalapeno, serrano, or a small can of hatch chilis to the cheese sauce.
- Sauce: There are three sauces I recommend for this recipe. One is a thick sweet, tomato-based sauce, the second is a mustard-based sauce, and finally, I recommend a pulled pork table sauce. Go light on the last two.
Pulled Pork Mac n Cheese
Mac and cheese is a great way to use up leftover pulled pork! This recipe can be done two ways: top the mac and cheese with pulled pork and your favorite barbecue sauce, or simply combine the pork (sans sauce) with the macaroni and cheese, and placed under a broiler. Either way is absolutely delicious!
Print PinServings: 5 People
Calories: 876kcal
Ingredients
- 1 16 ounce bag of fusili noodles or elbow macaroni
- 3-3 1/2 cups extra sharp cheddar cheese (grated)
- 1 1/2 cups whole milk
- 1/4 cup Parmesan cheese (shredded)
- 3 tablespoons butter
- 2 tablespoons flour
- 1 teaspoon mustard powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon allspice
- For topping:
- 2-3 cups pulled pork
- 1/2 cup barbecue sauce (optional)
- 1/3 cup shredded cheddar (optional)
- 1/4 cup flat leaf parsley, chopped
Instructions
- To prepare macaroni and cheese, cook noodles according to directions and drain.
- While noodles are draining, melt butter in large pot. Add flour and cook for an additional 1 minute, stirring often. Whisk in 1/2 cup milk making sure lumps do not form. This should thicken quickly. Add another 1/4 cup of milk, half of the extra sharp cheddar cheese, and all of the parmesan cheese. Stir, and as the sauce thickens, add the remaining milk, cheese, herbs and spices. When sauce has thickened and all ingredients are well incorporated, add noodles and stir gently to combine.
- In large ramekins, or small, personal sized cast iron skillets, add 1 1/4 cups of macaroni and cheese. If you choose to just add the plain pulled pork, incorporate it in with the noodles before adding to baking dishes and top with 1 tablespoon of shredded cheddar cheese.If choosing to use the sauce coated pulled pork as a topping, simply wait to add it until the end of cooking. Place dishes under broiler for 5-6 minutes until browned. Remove from heat and add warmed pulled pork (if opting for this) and chopped parsley.
Notes
Things to think about for this recipe:
Dress it up: Want an extra kick of flavor? Add crumbled bacon, and use the drippings instead of butter. You can also add a little chopped jalapeno, serrano, or a small can of hatch chilis to the cheese sauce. Sauce: There are three sauces I recommend for this recipe. One is a thick sweet, tomato based sauce, the second is a mustard based sauce, and the third is more of a Piedmont or pulled pork table sauce. Go light on the last two.
Dress it up: Want an extra kick of flavor? Add crumbled bacon, and use the drippings instead of butter. You can also add a little chopped jalapeno, serrano, or a small can of hatch chilis to the cheese sauce. Sauce: There are three sauces I recommend for this recipe. One is a thick sweet, tomato based sauce, the second is a mustard based sauce, and the third is more of a Piedmont or pulled pork table sauce. Go light on the last two.
Nutrition
Calories: 876kcal | Carbohydrates: 87g | Protein: 42g | Fat: 39g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 140mg | Sodium: 1302mg | Potassium: 479mg | Fiber: 4g | Sugar: 30g | Vitamin A: 1549IU | Vitamin C: 3mg | Calcium: 845mg | Iron: 3mg
