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This pulled pork mac and cheese is rich, cheesy, and one of my very favorite comfort foods. Sounds like a weird combo but you will quickly find that mac and pork go together like PB & J!
Why Pulled Pork and Mac and Cheese Work So Well Together
There’s just something about mac and cheese with pulled pork that just screams comfort food. It’s rich, cheesy, a little smoky, and honestly you will probably never want plain mac and cheese again. The creamy, cheesy pasta balances perfectly with the smoky, savory pulled pork. Add a little barbecue sauce on top and you get that sweet, tangy contrast that pulls everything together. My kids are always begging for this mac. Once you try it, you’ll see why!
Even though I’ve included a pulled pork recipe below, I almost always make this mac and cheese with leftover pulled pork from a previous meal. If you already have the pork done, you are looking at a quick 20-minute meal. It works great with just about any kind of pulled pork. Smoky Kalua-style pork, barbecue pulled pork from pulled pork sandwiches, or whatever you already have on hand. There’s a lot of flexibility here, so don’t overthink it.
🩷 Erica
Ingredients in Pulled Pork Mac and Cheese
- Pulled pork (aka shredded pork) – You can use the recipe for pulled pork below or leftover pork from another meal. There are no strict rules here.
- Macaroni – You can use plain macaroni noodles here or cavatappi, penne, or any kind of tubular pasta. No matter what you use you will want to cook it to “al dente”, follow your package instructions to get it just right. Don’t overcook the pasta because it will cook more when it’s in the oven.
- Roux – With this version I make a roux from cornstarch and butter but you can also make the roux the exact same way using flour.
- Milk – I add whole milk to the roux to create a béchamel before adding the cheese. You can also use half and half to make it extra rich.
- Seasonings – I like to add salt, pepper, ground mustard, and ground nutmeg to my cheese sauce to give it a little more depth and flavor.
- Cheese – For the cheese I always use a block of sharp cheddar (or extra sharp) and shred it myself. It melts better and tastes better. When making mac and cheese I always avoid getting the pre-shredded. It’s worth it spending the 2 extra minutes to shred it fresh.
- Barbecue sauce – Use your favorite BBQ sauce here. I like to use a BBQ sauce that is on the sweeter side rather than the vinegar-y side. I find myself using something like Bull’s Eye or Sweet Baby Rays because I like the sweet-savory contrast but really anything will work!
How to Make Pulled Pork Mac and Cheese
- Prepare the pulled pork according to the recipe below or use our Kalua Pork recipe (you can also use pre-made or leftover pulled pork). Set aside 2 cups to use for this recipe.
- Preheat oven to 350°F. Bring a large pot of salted water to a boil. Cook macaroni for about 7 minutes (slightly under al dente). Drain and set aside.
- In a large oven-safe skillet or Dutch oven, melt butter over medium heat. Whisk in cornstarch and cook for 1 minute, whisking constantly.
- Slowly whisk in milk and continue cooking, whisking frequently, for 5-6 minutes until thickened. Stir in dry mustard, salt, pepper, and nutmeg.
- Add 3 cups of shredded cheese and stir until smooth.
- Fold in macaroni until evenly coated.
- Sprinkle remaining 1 cup cheese over the top. Cover and bake for 15 minutes, then uncover and bake an additional 5-10 minutes until hot and bubbly.
- Serve mac and cheese topped with warm pork and a drizzle of barbecue sauce.
What to Serve with Pulled Pork Mac and Cheese
Pulled pork mac and cheese is pretty rich and filling, so I like to serve it with something fresh and a little lighter to balance it out. A simple coleslaw is always a good choice because that crisp, tangy flavor goes really well with the cheesy pasta and smoky pork. A green salad with a light dressing works great too if you want to keep things easy. If you’re going more comfort food style, cornbread or dinner rolls are always a hit. You can also add something like green beans, broccoli, or corn on the cob to round it out. It’s one of those meals where you can keep it simple or add a few sides to make it feel like a full spread.
Expert Tips
Make the pork ahead of time: Pulled pork freezes really well. Portion it into about 2 cups per bag with a little of the cooking juices, then freeze flat. When you’re ready to use it, thaw in the fridge and reheat with a splash of liquid to keep it nice and tender.
Add some toppings: Sprinkle crispy fried onions (like the kind used for green bean casserole) over the top during the last 5 minutes of baking. It adds the best crunch and a little extra flavor. You can also top it with fresh chopped green onions and/or crumbled bacon for a “loaded” flavor.
Storing the leftovers: Store leftover mac in an airtight container in the fridge for up to 3-4 days. When reheating, add a splash of milk before warming in the microwave or on the stovetop to bring back that creamy texture and keep it from drying out.
Frequently Asked Questions
Yes, absolutely. This recipe is super flexible, so if you have store-bought or leftover pulled pork, it will work great here.
You can, but I prefer serving it on top. It keeps the mac and cheese extra creamy and lets you control how much pork and barbecue sauce you want in each bite.
Sharp cheddar is my go-to because it has the best flavor, but you can mix in other cheeses like Monterey Jack or Colby if you want it a little milder and extra melty.
Make sure not to overbake it, and always cover it for the first part of baking. If you’re reheating leftovers, add a splash of milk to bring the creaminess back.
Yes! If you don’t have an oven-safe skillet or Dutch oven you can make the mac and cheese on the stovetop and then transfer it to a baking dish to finish it off. The baking times will stay the same.
More Mac and Cheese Recipes
Have you tried this Pulled Pork Mac and Cheese? I’d love to hear what you think! Drop a comment below and let me know how you liked it. And don’t forget to take a pic and tag us on Instagram @favoritefamilyrecipes! 📸🧀
Pulled Pork Mac and Cheese
Ingredients
For the Pulled Pork:
- 2-3 pounds pork shoulder, (also called pork roast or pork butt)
- 2 teaspoons kosher salt
- 2 teaspoons liquid smoke
- 1/2 cup water
For the Mac and Cheese:
- 3 cups uncooked elbow macaroni
- 4 tablespoons butter
- 2 tablespoons cornstarch
- 3 cups whole milk
- 1 teaspoon dry mustard
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground nutmeg
- 4 cups shredded sharp cheddar cheese, divided
- 2 cups pulled pork, (from recipe above or from leftovers)
- 1/2 cup barbecue sauce
Instructions
For the Pulled Pork:
- Place the pork shoulder in a slow cooker. Sprinkle salt evenly over all sides and rub it in.Pour liquid smoke evenly over the pork. Add water around the pork (not directly over the top).
- Cover and cook on low for 8 hours, or until the pork is very tender and easily shreds. The internal temperature should reach about 200°F in the thickest part.
- Shred the pork directly in the slow cooker using two forks, mixing it with the juices. Let it rest uncovered for about 20-30 minutes. Measure out 2 cups of shredded pork for the mac and cheese. Set aside.
- Note: This recipe will likely make more than you need. Store leftover pork in an airtight container or freezer bag and freeze for another meal.
For the Mac and Cheese:
- Preheat oven to 350°F.Bring a large pot of salted water to a boil. Cook macaroni for about 7 minutes (slightly under al dente) or according to package directions. Drain and set aside.
- Slowly whisk in milk. Continue cooking, whisking frequently, for 5-6 minutes until the mixture thickens.
- Stir in dry mustard, salt, pepper, and nutmeg.Add 3 cups of shredded cheese and stir until smooth.
- Fold the cooked macaroni into the cheese sauce until evenly coated. Sprinkle remaining 1 cup of cheese over the top.
- Cover and bake for 15 minutes. Uncover and bake an additional 5-10 minutes, until hot and bubbly. Let stand for 5 minutes before serving.
- While the mac and cheese is baking, place the shredded pork in a small saucepan over medium-low heat. Add 2-3 tablespoons of water or reserved juices.Cover and warm for 6-8 minutes, until heated through.Note: If the pork is still warm from previously cooking, you can skip this step.
- Spoon mac and cheese into bowls. Top with warm pulled pork and drizzle with barbecue sauce, to taste.
Equipment
- 1 Crock Pot (Slow Cooker)
Notes
- The pork is done when it shreds easily and reaches about 200°F.
- Don’t overcook the pasta. It will finish in the oven. Cooking to al dente is perfect.
- Add a splash of cooking juices when reheating pork to keep it moist.
- Leftover pork freezes great for future meals. See storage and freezing tips above in the post.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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