Description
So I had some leftover pulled pork hanging out in my fridge after a weekend BBQ, and my kids were begging for mac and cheese. Instead of choosing one or the other, I thought, “Why not combine them?” Let me tell you, it was one of my better kitchen decisions! This pulled pork mac and cheese brings together two comfort food heavyweights into one ridiculous dish. The smoky, tender pulled pork takes regular mac and cheese from “yeah, that’s good” to “HOLY MOLY I NEED THIS RECIPE” territory. It’s now our most requested dinner for special occasions, game days, or whenever someone needs a pick-me-up.
Ingredients
Scale
For the Pulled Pork:
- 4 cups prepared pulled pork (leftover or store-bought is fine – I won’t judge)
- 1/2 cup your favorite BBQ sauce (I like something with a bit of sweetness to balance the cheese)
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika (the secret weapon)
- 1/2 teaspoon cayenne pepper (optional, for heat lovers)
For the Mac & Cheese:
- 1 pound elbow macaroni (or cavatappi if you’re feeling fancy)
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups whole milk (don’t use skim – this isn’t the time for that)
- 1 cup heavy cream (I told you this was comfort food)
- 4 cups cheese, shredded (I use a mix of sharp cheddar, smoked gouda, and monterey jack)
- 1 tablespoon Dijon mustard (trust me on this one)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- Dash of hot sauce (optional)
For the Crispy Topping:
- 1 1/2 cups panko breadcrumbs
- 3 tablespoons butter, melted
- 1/2 cup shredded cheese (whatever you’re using in the sauce)
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon smoked paprika