Pulled Pork Mac and Cheese

Pulled pork mac and cheese is the tastiest way to use leftover barbecued pulled pork. It starts with a creamy mac and cheese base made with whole milk and cheddar cheese. Then, pulled pork is swirled into the mixture, and the dish is baked until it’s bubbly and has crispy golden-brown edges. It tastes fantastic served with veggie-packed sides, like a zesty summer corn salad or roasted asparagus salad. It’s also a great option to bring to a potluck, especially if you want to be invited back!

Pulled Pork Mac and Cheese Ingredients

Christine Ma for Taste of Home

• Shredded pork: This pulled pork mac and cheese recipe is perfect for using up a portion of your favorite slow-cooker pulled pork.
• Barbecue sauce: Barbecue sauce keeps the pork moist and tasty. Pick up one of the best barbecue sauces at the store, or make your own with your favorite barbecue sauce recipes.
• Macaroni: Elbow macaroni is the classic pasta shape for mac and cheese, but any short, chunky pasta shape will work.
• Butter and onion: Diced onions are cooked in butter to add savory allium flavor to the sauce.
• Flour and milk: Flour and milk combine to create an ultra-creamy, thick cheese sauce.
• Garlic powder: A dash of garlic powder adds another layer of savory goodness to the sauce.
• Cheddar cheese: We love blending mild and sharp cheddar cheeses for maximum meltiness and flavor.

Directions

Step 1: Sauce the pork

Christine Ma for Taste of Home

Preheat oven to 400°F. In a small bowl, stir together the pulled pork and barbeque sauce and set aside.

Step 2: Cook the pasta

Christine Ma for Taste of Home

Cook macaroni according to package directions. Drain and set aside.

Step 3: Make the cheese sauce

Christine Ma for Taste of Home

In a large sauce pot, melt the butter over medium heat. Add the onion and cook until soft, four to five minutes. Stir in the flour and cook until lightly browned, whisking constantly. Gradually add the milk, salt, pepper and garlic powder. Bring the mixture to a simmer and cook until thickened, three to four minutes, whisking occasionally. Add the cheddar cheese and 1/2 cup of the sharp cheddar cheese and stir until the cheese has melted.

Step 4: Bake the mac and cheese

Christine Ma for Taste of Home

Mix the cooked macaroni into the cheese sauce. Transfer the mixture to a greased 13×9-inch baking dish. Place dollops of the barbeque pulled pork on top of the mac and cheese and swirl them around with a knife. Top with the remaining 1/2 cup sharp cheddar cheese.

Bake until the cheese is bubbly and the edges are golden brown, 15 to 20 minutes.

Christine Ma for Taste of Home

Pulled Pork Mac and Cheese Variations

• Make it spicy: You can add heat in a variety of ways. Add a pinch of cayenne when adding garlic powder to the cheese sauce. Or, before baking, top the casserole with sliced jalapenos and swap in pepper jack for the sharp cheddar cheese.
• Add veggies: Incorporate veggies into this cheesy casserole to make it a complete meal. Try stirring frozen peas or small broccoli florets into the mac and cheese before transferring it to the baking dish.
• Get crunchy: To add texture, top the dish with panko bread crumbs, crushed potato chips or buttery crackers.

How to Store Pulled Pork Mac and Cheese

Store leftover pulled pork mac and cheese in an airtight container in the refrigerator. The leftovers will last up to four days in the fridge.

Can you freeze pulled pork mac and cheese?

You can freeze pulled pork mac and cheese for up to three months, so don’t be afraid to make a double batch! You can freeze baked mac and cheese in individually portioned containers in a freezer-safe container. Or, freeze the whole casserole by wrapping it in a layer of storage wrap and then aluminum foil. Thaw the mac and cheese in the fridge overnight.

How do you reheat pulled pork mac and cheese?

Reheat pulled pork mac and cheese in a 400° oven until warmed through. If reheating a whole casserole, remove the dish from the refrigerator 30 minutes before baking. For smaller leftover portions, you can reheat the mac and cheese in the microwave.

Pulled Pork Mac and Cheese Tips

Christine Ma for Taste of Home

How do you make the best pasta for baked mac and cheese?

When cooking pasta for baked casseroles like mac and cheese, make sure to stop just short of al dente. The pasta will finish cooking in the cheese sauce in the oven. Salting pasta water will also help infuse the pasta with flavor.

Can you use pre-grated cheese to make pulled pork mac and cheese?

Packaged shredded cheese is convenient, but we like to make a case for grating your own cheese when making a super-creamy sauce. For starters, you have more varieties to choose from if you get a block of cheese, and there are some amazing cheddars out there. Also, pre-grated cheese is coated with anti-caking powders to keep the shreds from sticking together. It won’t melt as well, so freshly grated cheese creates a silkier, smoother cheese sauce.

How do you make gluten-free pulled pork mac and cheese?

Swap in your favorite gluten-free pasta and use a gluten-free flour blend to make the cheese sauce. Make sure the barbecue sauce and pulled pork were made with gluten-free ingredients, too.