Smoky Pulled Pork Mac and Cheese Recipe: Homestyle Comfort Magic

My grandma’s secret pulled pork mac and cheese recipe combines comfort food magic with unexpected flavor bursts.

Creamy noodles intertwine with succulent meat chunks that melt in your mouth.

Smoky barbecue hints dance through each cheesy bite, creating a symphony of textures.

Southern cooking traditions shine through this hearty dish that begs for second helpings.

Rich cheddar and tender pork create an irresistible combination guaranteed to satisfy deep hunger pangs.

Weeknight dinners or casual gatherings demand this crowd-pleasing masterpiece that elevates classic mac and cheese.

You will want to savor every single decadent spoonful of this ultimate comfort meal.

Pulled Pork Mac and Cheese That Feels Like Home

• Transform classic mac and cheese into a mouthwatering meal by adding tender, tangy pulled pork that takes this dish from ordinary to extraordinary.
• Whip up this recipe in under an hour, making it perfect for busy weeknights or spontaneous dinner cravings when you want something deliciously satisfying.
• Combine the creamy richness of three-cheese sauce with smoky BBQ pulled pork, creating a crowd-pleasing dish that appeals to both kids and adults with its irresistible blend of textures and tastes.
• Easily adapt the recipe by using leftover pulled pork or switching up cheese varieties, allowing home cooks to personalize this ultimate comfort food classic to their taste preferences.

Pulled Pork Mac and Cheese Ingredient List

• Pulled Pork: Tender, smoky meat that adds rich flavor and protein to the dish. Best when slow-cooked or leftover from previous meal.

• Macaroni: Classic pasta shape perfect for holding creamy cheese sauce. Choose elbow macaroni for traditional mac and cheese texture.

• Cheddar Cheese, Monterey Jack, Parmesan: Creamy, melty cheeses that create a rich and complex flavor profile. Sharp cheddar provides tang, Monterey Jack adds smoothness, Parmesan brings depth.

• Butter: Creates rich base for cheese sauce. Use unsalted for better flavor control.
• Flour: Helps thicken sauce and create smooth consistency.
• Milk, Heavy Cream: Provides creamy liquid base for sauce. Whole milk recommended for richness.

• Dijon Mustard, Garlic Powder, Onion Powder, Smoked Paprika: Adds depth and complexity to cheese sauce. Smoked paprika brings subtle smokiness.
• Salt, Black Pepper: Essential for balancing and enhancing overall flavor.

• BBQ Sauce: Adds tangy, sweet flavor to pulled pork. Choose your favorite variety.
• Panko Breadcrumbs: Creates crispy, crunchy topping. Provides textural contrast to creamy mac and cheese.
• Fresh Parsley: Optional garnish for color and fresh herb flavor.

• Crispy Fried Onions: Adds extra crunch and savory element.

How to Make Pulled Pork Mac and Cheese

Step 1: Warm Up the Pulled Pork

Mix leftover pulled pork with BBQ sauce in a skillet over medium heat. Set aside once warm and fragrant.

Step 2: Cook the Pasta

Boil macaroni in salted water according to package instructions until perfectly tender. Drain and keep ready.

Step 3: Create Creamy Cheese Sauce

In a large saucepan, melt butter over medium heat. Whisk in flour and cook until light golden and nutty.

• Milk
• Heavy cream
• Dijon mustard
• Garlic powder
• Onion powder
• Smoked paprika
• Salt
• Pepper

Slowly whisk in liquid ingredients and seasonings. Simmer until sauce thickens slightly.

Step 4: Melt the Cheese

Reduce heat to low. Stir in cheese varieties until smooth and velvety.

• Cheddar
• Monterey Jack
• Parmesan

Step 5: Combine Pasta and Sauce

Mix cooked pasta into cheese sauce, ensuring every noodle gets coated.

Step 6: Bake the Dish

Preheat oven to 375°F.

Transfer mac and cheese to greased baking dish. Spread pulled pork evenly on top.

• Panko breadcrumbs
• Melted butter
• Extra shredded cheddar

Sprinkle breadcrumb mixture and extra cheese over the top.

Bake uncovered for 15-20 minutes until golden and bubbly.

Step 7: Serve and Savor

Garnish with fresh parsley, extra BBQ sauce, or crispy fried onions. Serve piping hot and enjoy the ultimate comfort meal!

Tips for Rich Pulled Pork Mac and Cheese

• Boost Flavor with BBQ Sauce: Mix pulled pork with tangy BBQ sauce to enhance the meat's richness and add a smoky, sweet dimension to the mac and cheese.
• Choose Quality Cheese Blend: Select freshly grated cheeses like sharp cheddar, creamy Monterey Jack, and nutty Parmesan for a complex, melty cheese sauce that coats the pasta perfectly.
• Prevent Pasta Overcooking: Cook macaroni just until al dente to maintain a firm texture, ensuring the pasta doesn't become mushy when mixed with the cheese sauce and baked.
• Master Smooth Cheese Sauce: Whisk milk and cream gradually into the roux, stirring constantly to create a silky-smooth base that prevents lumps and ensures even cheese melting.
• Customize Crispy Topping: Combine panko breadcrumbs with melted butter for a golden, crunchy layer that adds textural contrast to the creamy mac and cheese.

Save and Warm Pulled Pork Mac and Cheese

• Store leftover pulled pork mac and cheese in an airtight container within 2 hours of cooking. Properly sealed, it will keep fresh in the refrigerator for 3-4 days.
• Wrap tightly in freezer-safe containers or heavy-duty aluminum foil. Frozen mac and cheese maintains quality for up to 2 months. Label with the date to track freshness.
• Preheat oven to 350°F. Cover dish with foil to prevent drying out. Warm for 15-20 minutes, stirring halfway through to distribute heat evenly. Add a splash of milk to restore creamy texture.
• Place portion in microwave-safe dish. Heat in 30-second intervals, stirring between each to prevent hot spots. Add a tablespoon of milk to help maintain moisture and prevent cheese from becoming rubbery.

Dishes That Pair with Pulled Pork Mac and Cheese

• Zinfandel or Syrah complement the rich, smoky flavors of pulled pork and creamy cheese, cutting through the dish's richness with their bold fruit notes.
• Create a tangy, refreshing side that balances the heavy mac and cheese, providing a crunchy texture contrast and adding brightness to the meal.
• Choose a hoppy IPA or amber ale to stand up to the strong BBQ and cheese flavors, with the beer's carbonation helping cleanse the palate between bites.
• Introduce acidic pickles or quick-pickled onions to cut through the dish's richness, adding a zesty, sharp element that refreshes the overall dining experience.

New Ways to Serve Pulled Pork Mac and Cheese

• Low-Carb Cauliflower Swap: Replace traditional macaroni with roasted cauliflower florets for a keto-friendly version that maintains the creamy, cheesy goodness.
• Vegetarian Protein Option: Substitute pulled pork with smoky roasted jackfruit or crispy sautéed mushrooms to create a plant-based alternative that delivers rich, savory flavors.
• Gluten-Free Adaptation: Use gluten-free pasta and replace wheat flour with cornstarch or gluten-free flour blend to thicken the cheese sauce without compromising texture.
• Spicy Southwest Remix: Add diced green chilies, swap smoked paprika for chipotle powder, and top with sliced jalapeños to create a zesty, southwestern-inspired mac and cheese experience.

FAQs for Pulled Pork Mac and Cheese

• What type of pasta works best for this recipe?

Elbow macaroni is the classic choice, but you can also use shells, cavatappi, or rotini to hold the creamy cheese sauce perfectly.

• Can I make this dish without an oven?

Absolutely! After mixing the pasta and cheese sauce, simply add the pulled pork on top and serve. The stovetop version is just as delicious and saves you extra baking time.

• How can I make the mac and cheese extra creamy?

Use a combination of cheeses like cheddar, Monterey Jack, and Parmesan. The key is to melt them slowly over low heat and whisk continuously to create a smooth, silky sauce.

• Is this recipe good for meal prep?

Yes! You can prepare the pulled pork and cheese sauce ahead of time. Store them separately in the refrigerator and combine when ready to serve. It reheats well and tastes great for 3-4 days.

Pulled Pork Mac And Cheese Recipe

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4.5 from 8 reviews

• Total Time: 40 minutes
• Yield: 6 1x

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Description

Southern comfort meets culinary indulgence in this pulled pork mac and cheese recipe, blending smoky, tender meat with creamy, cheesy pasta. Hearty flavors meld together, promising a satisfying meal that will transport you to a Southern kitchen filled with warmth and deliciousness.

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Ingredients

Scale 1x2x3x

Protein:

• 2 cups (473 ml) cooked pulled pork (leftovers or store-bought)
• 3 cups (340 g) shredded sharp cheddar cheese
• 1 cup (113 g) shredded Monterey Jack cheese
• ½ cup (50 g) Parmesan cheese

Pasta and Sauce Base:

• 16 ounces (454 g) elbow macaroni
• 4 tablespoons (57 g) butter
• ¼ cup (30 g) all-purpose flour
• 3 cups (710 ml) whole milk
• 1 cup (237 ml) heavy cream
• ½ cup (120 ml) BBQ sauce

Seasonings and Topping:

• 2 teaspoons Dijon mustard
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup (60 g) panko breadcrumbs
• 2 tablespoons (28 g) butter, melted
• ¼ cup (28 g) shredded cheddar cheese

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Instructions

1. Infuse leftover pulled pork with tangy BBQ sauce in a skillet, ensuring even coating and gentle warming over medium heat, then set aside for later incorporation.
2. Prepare pasta by boiling macaroni until perfectly tender, then drain and reserve, creating the foundation for a creamy mac and cheese experience.
3. Construct a robust cheese sauce foundation by melting butter and creating a golden roux with flour, whisking continuously to prevent burning and develop rich flavor complexity.
4. Gradually introduce milk and heavy cream into the roux, blending with aromatic seasonings like Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and pepper, allowing the mixture to simmer and thicken elegantly.
5. Reduce heat and integrate cheddar, Monterey Jack, and Parmesan cheeses, stirring until a luxurious, smooth sauce emerges with a velvety texture.
6. Fold cooked macaroni into the cheese sauce, ensuring each pasta piece is generously coated with the decadent mixture.
7. Preheat the oven to 375°F, preparing for a transformative baking process that will elevate the dish’s texture and flavor profile.
8. Transfer the mac and cheese to a prepared baking dish, creating an even canvas for the pulled pork layer.
9. Distribute the BBQ-infused pulled pork uniformly across the surface, creating a harmonious blend of creamy and savory elements.
10. Craft a crispy topping by combining panko breadcrumbs with melted butter, then sprinkle over the dish and add an extra layer of shredded cheddar for enhanced texture and flavor.
11. Bake uncovered for 15-20 minutes, allowing the top to achieve a golden-brown crispness and the interior to become bubbling and irresistible.
12. Finish by garnishing with fresh parsley, offering an optional drizzle of additional BBQ sauce or sprinkling crispy fried onions for a delightful textural contrast.

Notes

• Select lean cuts of pork like pork shoulder or Boston butt for tender, flavorful pulled meat with minimal fat.
• Save time by using pre-cooked rotisserie chicken or store-bought pulled pork as quick protein alternatives.
• Test cheese sauce consistency by coating the back of a spoon – if it leaves a clean line, the sauce is perfectly thickened.
• Customize spice levels by adjusting smoked paprika and adding red pepper flakes for extra kick.
• Prevent dry mac and cheese by reserving some pasta water to adjust sauce thickness if needed.
• Reduce calories by using low-fat milk and lighter cheese varieties without compromising flavor.
• Enhance crispy topping by broiling for 2-3 minutes after baking to achieve golden, crunchy breadcrumbs.
• Store leftovers in airtight container for up to 3-4 days, reheating with splash of milk to restore creamy texture.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Dinner, Lunch, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 869
• Sugar: 5 g
• Sodium: 988 mg
• Fat: 43 g
• Saturated Fat: 24 g
• Unsaturated Fat: 16 g
• Trans Fat: 1 g
• Carbohydrates: 76 g
• Fiber: 2 g
• Protein: 44 g
• Cholesterol: 132 mg