Pulled Pork Mac and Cheese

What the heck is this heavenly combo?

Okay, so picture this: I was staring at leftover pulled pork from Sunday’s BBQ and a box of mac and cheese that had been sitting in my pantry for… let’s not discuss how long. Lightning struck my brain – why not combine these two comfort food legends? The result is this ridiculous pulled pork mac and cheese that’s now requested at EVERY family gathering. It’s basically what would happen if a Southern BBQ joint and your grandma’s kitchen had a delicious baby. Tender, smoky pulled pork layered with creamy, cheesy pasta, topped with a crunchy crust that’ll make you want to slap someone (don’t actually do that).

Why You’ll Love This Recipe

Trust me on this one:

• It’s the ultimate crowd-pleaser – I’ve never seen a bowl come back with leftovers.
• Makes regular mac and cheese look like the sad, lonely cousin nobody talks to at family reunions.
• Great for using up leftover pulled pork (or an excuse to make pulled pork, which is never a bad thing).
• Can be prepped ahead, so you’re not stuck in the kitchen during the game/party/intervention.
• That contrast between creamy pasta, tender pork, and crunchy topping is basically a texture party in your mouth.
• It’s customizable based on what’s in your fridge (more on that later).
• Fancy enough for company but comforting enough for a Tuesday night when your boss was a jerk.

The Good Stuff You’ll Need

For the Pulled Pork (or just use leftovers):

• 3-4 pound pork shoulder (aka pork butt – yes, it’s actually from the shoulder, don’t ask me why they call it butt)
• 2 tablespoons brown sugar
• 2 tablespoons paprika (smoked if you’ve got it)
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne (less if you’re a spice wimp)
• 1 cup chicken broth
• 1/4 cup apple cider vinegar
• 1/4 cup of your favorite BBQ sauce (plus more for drizzling)

For the Mac and Cheese:

• 1 pound pasta (I like cavatappi or elbow macaroni – something with ridges to trap that cheese sauce)
• 4 tablespoons butter (the real stuff, not that weird margarine business)
• 4 tablespoons all-purpose flour
• 3 cups whole milk (2% works too, but why even bother at this point?)
• 1 cup chicken broth
• 4 cups cheese, shredded (I use a mix of sharp cheddar, Monterey Jack, and smoked gouda because I’m fancy like that)
• 1 tablespoon Dijon mustard (secret weapon – you won’t taste mustard, just cheesy goodness)
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• Dash of hot sauce (optional but recommended)

For the Topping:

• 1 cup panko breadcrumbs
• 2 tablespoons butter, melted
• 1/2 cup more shredded cheese (because there’s no such thing as too much cheese)
• 1 teaspoon smoked paprika
• 2 tablespoons chopped fresh parsley (or 1 tablespoon dried if you forgot to buy fresh… again)

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Let’s Do This

If You Need to Make Pulled Pork (Skip if using leftovers):

1. Mix all your dry spices together in a bowl to make a rub. Slather that pork shoulder with the rub, getting into all the nooks and crannies. If you’ve got time, wrap it up and let it hang out in the fridge overnight. If not, no big deal.
2. Slow Cooker Method: Throw the seasoned pork in your slow cooker. Mix the chicken broth, vinegar, and BBQ sauce, then pour around (not over) the meat. Cook on low for 8-10 hours or high for 5-6 hours until it shreds easily with a fork.
3. Instant Pot Method: Same deal with the liquid, but cook on high pressure for 60 minutes, then natural release for 15 minutes.
4. Oven Method: Put the pork in a Dutch oven or covered roasting pan, add the liquid, and cook at 325°F for about 3-4 hours until fork-tender.
5. Once done, shred that beautiful meat with two forks, removing any big fatty bits. Toss with a bit more BBQ sauce if you want. Set aside 3 cups for the mac and cheese. Try not to eat it all while you make the pasta.

For the Mac and Cheese:

1. Preheat your oven to 375°F. Grease a 9×13 baking dish with butter or cooking spray.
2. Cook your pasta for 2 minutes LESS than the package directions say. You want it al dente because it’ll keep cooking in the oven. Drain it, but don’t rinse – that starch helps the sauce stick.
3. While the pasta’s cooking, make your cheese sauce. In a large pot over medium heat, melt the butter. Add the flour and whisk constantly for about 1-2 minutes until it smells a bit nutty but hasn’t changed color much.
4. SLOWLY add the milk and broth, whisking constantly to avoid lumps. Nobody wants lumpy cheese sauce. Keep whisking until it thickens enough to coat the back of a spoon, about 5-7 minutes.
5. Turn heat to low and add your cheeses a handful at a time, stirring until melted before adding more. Don’t dump it all in at once or you’ll end up with a clumpy mess.
6. Stir in the Dijon, garlic powder, onion powder, salt, pepper, and hot sauce if using. Taste it – it should be flavorful enough to make you want to face-plant right into the pot.
7. Fold in your cooked pasta and 2 cups of the pulled pork. Save that last cup of pork for the top.

Assembly:

1. Pour half the mac and cheese mixture into your prepared baking dish. Top with half of your remaining pulled pork.
2. Add the rest of the mac and cheese, then the rest of the pork.
3. In a small bowl, mix together your topping ingredients. Sprinkle that beautiful crunchy mixture all over the top.
4. Drizzle a little more BBQ sauce over everything in a zigzag pattern if you’re feeling artsy.
5. Bake for 25-30 minutes until the top is golden brown and everything’s bubbling around the edges.
6. LET IT REST for at least 10 minutes before serving. I know it’s torture, but if you don’t, you’ll burn your mouth and it’ll be soup-like. Have some self-control, for once.

Serving Suggestions

• A tangy coleslaw on the side cuts through all that richness perfectly.
• Honestly, a simple green salad with vinaigrette dressing is all you need – this dish is already the star of the show.
• Some pickled jalapeños or dill pickles on the side add a nice acidic crunch.
• If you’re feeling particularly Southern, some skillet cornbread wouldn’t be out of place.
• For drinks, a cold beer (IPA or amber ale) or sweet tea in a mason jar because we’re committed to the theme.

Switch It Up

• BBQ Chicken Mac: Use shredded rotisserie chicken tossed in BBQ sauce instead of pulled pork.
• Brisket Mac Attack: Substitute leftover smoked brisket for an even more intense flavor.
• Buffalo Pulled Chicken Mac: Use chicken and add buffalo sauce to the cheese mixture. Top with blue cheese crumbles.
• Tex-Mex Mac: Add a can of drained Rotel tomatoes, some black beans, and use pepper jack cheese. Top with crushed tortilla chips.
• Fancy Pants Version: Add caramelized onions and sautéed mushrooms to the mix, and use some fancy cheese like Gruyère.
• Slightly Healthier Option: Mix in some roasted broccoli or cauliflower. You’re still eating mac and cheese with pulled pork, but hey, there are vegetables.

Make-Ahead and Storage Tips

• You can make the entire dish a day ahead and refrigerate it unbaked. Just add 10-15 minutes to the baking time if it’s coming straight from the fridge.
• The pulled pork freezes beautifully for up to 3 months, so make extra and freeze in portions for easy future mac and cheese.
• Leftovers keep in the fridge for 3-4 days. The pasta will absorb some sauce as it sits, so add a splash of milk when reheating.
• For best reheating results, cover with foil and heat at 325°F until warmed through, then uncover for a few minutes to re-crisp the top. Or microwave it like a normal person when nobody’s watching.
• Pro tip: Leftover pulled pork mac and cheese makes AMAZING fried mac and cheese balls. Just sayin’.

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Questions People Actually Ask

Q: Can I make this in a slow cooker?
A: You can make the pulled pork in the slow cooker, but I wouldn’t recommend doing the whole mac and cheese in there. You’ll miss out on that crucial crunchy top, which is basically the best part.

Q: My sauce is lumpy! What did I do wrong?
A: You either added the milk too quickly or didn’t whisk enough. No worries – run it through a strainer or hit it with an immersion blender to smooth things out.

Q: Can I use pre-made mac and cheese to save time?
A: I mean, you could, but we wouldn’t be friends anymore. But seriously, if you must, get the refrigerated kind from the deli section rather than the blue box.

Q: How spicy is this?
A: As written, it’s got a little kick but won’t blow your head off. Adjust the cayenne and hot sauce to your preference. Remember, you can always add more heat, but you can’t take it away.

Q: Can I make this gluten-free?
A: Yep! Use gluten-free pasta (corn-rice blends work best) and substitute cornstarch (about 2 tablespoons) for the flour in the cheese sauce. Make sure your BBQ sauce is gluten-free too.

Q: I don’t have a 9×13 pan. What else can I use?
A: Two 8×8 pans work great – freeze one for later! Or any oven-safe dish with similar volume. Just adjust baking time if your dish is deeper (longer) or shallower (shorter).

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