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Pulled Pork Mac n Cheese

This creamy, smoky Pulled Pork Mac n Cheese is simply divine! Use our delicious mac and cheese recipe to use up that leftover pulled pork! Our recipe can be served two ways, top the mac and cheese with pulled pork and your favorite barbecue sauce, or simply combine the pork, minus the sauce with the macaroni and cheese. Place it under a broiler, and voila! Perfection.

Pulled pork mac n cheese in a skillet
derrickriches.com

We first developed smoky mac and cheese in late 2013. We had just finished a step-by-step for pulled pork and had a lot of leftovers. That’s when we decided to incorporate the meat with our favorite comfort food. And just like that, our pulled pork mac n cheese recipe was born! 

Pulled Pork Mac n Cheese, cooked two ways in cast iron skilllets.
derrickriches.com

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.
Pulled pork mac n cheese
derrickriches.com

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.  

Try our Pulled Pork Spring Rolls!

Pulled pork mac n cheese

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!
5 from 1 vote
Print Pin
Course: Main Dish
Cuisine: American BBQ
Keyword: baked macaroni and cheese, pulled pork mac n cheese
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 5 People
Calories: 876kcal
Author: Sabrina Baksh

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. 
 
 
 

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
Derrick Riches

I began writing about Barbecue & Grilling in 1997 with one mission, to help the backyard chef have the best experience possible.

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