Pulled Pork Mac and Cheese Recipe — Slow-Cooked BBQ Comfort Dish

It’s hard to imagine baked mac and cheese getting any better, but Easy Pulled Pork Mac and Cheese proves otherwise. This hearty dish uses leftover pulled pork folded into a creamy homemade cheese sauce, finished with a crisp breadcrumb topping and a drizzle of BBQ sauce for a deliciously savory-sweet finish. It’s quick to assemble, feeds a crowd, and makes smart use of leftovers.

Why You’ll Love This Pulled Pork Mac and Cheese

• This recipe marries two classic comfort foods—mac and cheese and pulled pork—into one satisfying meal, topped with crunchy breadcrumbs and a touch of BBQ sauce for extra flavor.
• It’s an excellent way to use leftover pulled pork, stretching your roast into an easy dinner that serves several people.
• Assembly is fast when you start with pre-cooked pork, making this a good option for weeknights or casual family dinners.
• The ingredients are flexible: swap gluten-free pasta, mix cheese varieties, or choose the BBQ sauce you prefer.

Ingredients Needed

• Leftover pulled pork – about 2 cups of shredded, seasoned pork.
• Pasta – 8 oz elbow pasta or any sturdy short noodle such as rotini or cavatappi.
• Shredded cheese – 2 cups (I used a cheddar blend; shredding from a block melts best).
• Butter – 6 tablespoons total, divided into two 3-tablespoon portions.
• Flour – 2 tablespoons to thicken the sauce (use gluten-free flour if needed).
• Milk – about 2 1/2 cups of whole or 2% milk for the sauce base.
• Salt – 1/4 teaspoon or to taste.
• Bread crumbs – about 1/4 cup for a crunchy topping; use seasoned or plain.
• BBQ sauce – roughly 1/4 cup to drizzle before serving; pick your favorite style.

How To Make Pulled Pork Mac and Cheese

1. Preheat the oven to 350°F (175°C).
2. Cook the pasta according to package directions until just under al dente; drain well.
3. Toss the drained pasta with the leftover pulled pork in a large bowl or the pot you used to cook the pasta.
4. In a saucepan over medium-high heat, melt 3 tablespoons of butter.
5. Whisk in the flour and salt until you form a smooth roux.
6. Slowly whisk in the milk and simmer, stirring often, until the sauce thickens and coats the back of a spoon.
7. Remove the sauce from the heat and stir in the shredded cheese until smooth and fully melted.
8. Pour the cheese sauce over the pasta and pork, tossing gently to combine evenly.
9. Transfer the mixture to a 2-quart oven-safe casserole dish and sprinkle with bread crumbs.
10. Melt the remaining 3 tablespoons of butter and drizzle it over the breadcrumbs for browning and extra richness.
11. Bake in the preheated oven for about 20 minutes, or until the top is lightly browned and bubbly.
12. Remove from the oven and finish with a drizzle of BBQ sauce before serving.

Pro Tips for Best Results

• Shred cheese from a block rather than using pre-shredded bags to avoid anti-caking agents and get a silkier sauce.
• Cook pasta slightly under al dente so it holds texture after baking.
• Let the casserole sit for a few minutes after baking to set up for easier serving.

Substitutions and Variations

• Swap pulled pork for other shredded meats like beef or chicken if preferred.
• Experiment with different BBQ sauces—sweet, smoky, or spicy—to change the flavor profile.
• Choose any sturdy pasta shape (elbow, rotini, cavatappi) that won’t fall apart when baked.
• For a gluten-free version, use gluten-free pasta, gluten-free flour for the sauce, and gluten-free breadcrumbs.
• Adjust cheeses to taste: mild cheddars for picky eaters or sharp cheddar and smoked gouda for bolder flavor.

Serving Suggestions

This pulled pork mac and cheese is rich and filling on its own, but it pairs well with bright, fresh sides to balance the meal. Consider a simple garden salad, roasted or spicy Brussels sprouts, corn on the cob, or glazed carrots for color and extra nutrition.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or warm in the oven until heated through. Cheesy pasta dishes can change texture after freezing, so this one is best enjoyed fresh.

Recipe (Quick Reference)

• Yield: about 6 servings
• Prep time: 20 minutes
• Cook time: 20 minutes
• Total time: 40 minutes

Ingredients

• 2 cups leftover pulled pork
• 8 oz elbow pasta
• 2 cups shredded cheese
• 6 tablespoons butter, divided
• 2 tablespoons flour
• 2 1/2 cups milk
• 1/4 teaspoon salt
• 1/4 cup bread crumbs
• 1/4 cup BBQ sauce

Instructions

1. Preheat oven to 350°F.
2. Cook pasta, drain, and toss with pulled pork.
3. Make a roux with 3 tablespoons butter and flour, add milk, and simmer until thickened.
4. Remove from heat, whisk in cheese until smooth, then combine with the pasta and pork.
5. Transfer to a casserole dish, top with breadcrumbs, drizzle with remaining melted butter, and bake 20 minutes.
6. Drizzle with BBQ sauce before serving.

FAQs

• How do I keep the mac and cheese from drying out? Ensure the noodles are well coated in cheese sauce before baking and add a splash more milk to the sauce if it seems thin. Covering the dish lightly with foil while baking helps retain moisture.
• What cheeses pair best with pulled pork? Cheddar works well, and smoked gouda adds complementary smoky notes. Colby Jack is a good milder option.
• Can I use store-bought pulled pork? Yes—any pre-cooked pulled pork will work in this recipe.

Nutrition (approx.)

• Calories: 449 per serving
• Carbohydrates: 44 g • Protein: 18 g • Fat: 23 g