Pulled Pork Mac and Cheese is made with elbow macaroni mixed into a homemade cheese sauce and topped with leftover pulled pork that has been tossed with your favorite bbq sauce. The finishing touch of crispy fried onions adds another layer of flavor and texture to this creamy comfort food recipe.
❤️ Why you'll love it
Family favorite recipe: the whole family will love the combination of flavors from the tangy barbecue sauce to the creamy mac and cheese, and the crispy fried onion topping.
Great for parties: pulled pork mac is a great potluck item and is a great football party food.
No Bake Comfort food: mac and cheese is one of my favorite comfort foods and the pulled pork adds amazing flavor to a classic mac and cheese recipe.
🥘 Ingredients
Elbow macaroni: this 4 ingredient mac and cheese recipe is what I always use when making pulled pork mac and cheese
Milk: to make the cheese sauce
Cheese: you will need white cheddar cheese and mozzarella cheese
Cream cheese: this is what makes this stovetop mac and cheese super creamy
Salt and pepper: to season the cheese sauce
Flour: to aid in thickening the cheese sauce
Shredded pork: I like to use leftover pulled pork, and if you don't have leftovers you can ready made pulled pork. I love this pulled pork recipe made in the instant pot.
Butter: to crisp up the pork.
Barbecue sauce: my preference is Sweet Baby Rays or G Hughes barbecue sauces.
French fried onions: these not only add flavor, but crunch that makes this an over the top delicious recipe!
🔪 Instructions
For the mac and cheese
- In a large pot, cook the macaroni according to package directions until al dente. Drain and set aside.
- Using the same pan, melt the butter over medium high heat until bubbly. Whisk flour, salt, and pepper into the melted butter. Cook for 1 minute.
- Add the softened cream cheese to the butter mixture and whisk until melted.
- Gradually add the milk to the flour/cheese mixture, whisking constantly. Cook for 2-3 minutes, until white sauce has thickened.
- Stir in the cheddar cheese, mozzarella cheese, and parmesan cheese until cheeses have melted.
- Add the cooked pasta to the cheese sauce, stirring to coat well. Cover and set aside
For the pulled pork topping
- In a large skillet over medium heat, melt butter until bubbly; add the pulled pork and barbecue sauce.
- Cook, stirring occasionally, until pork is heated through and has developed some crispy pieces.
To serve
- Serve mac and cheese topped with ½ cup of barbecue pork mixture, and a tablespoon of french fried onions.
🥄 Equipment
Large pot: for making the mac and cheese (see full recipe for 4 ingredient mac and cheese)
Large pan: for heating the pulled pork and barbecue sauce.
🥫Storage
Refrigerate: keep leftovers in an airtight container in the fridge up to 5 days.
Freeze: store in an airtight freezer safe container up to 3 months.
Reheat: warm thawed mac and cheese in the microwave until warmed through or in the oven, covered with foil, at 350 for 20 minutes.
📖 Variations
- Add 1 diced jalapeno to the pulled pork mixture when cooking in the skillet with the barbecue sauce.
- Sprinkle another tablespoon or two of colby jack or monterey jack cheese on top of the finished dish.
- If desired add 1 tablespoon brown sugar to the barbecue pulled pork for extra sweetness.
- Add ½ teaspoon each onion powder and garlic powder for extra flavor in the cheese sauce.
💭 Tips
- Make ahead of time and assemble and keep warm in a slow cooker. This is a great way tos serve this homemade mac recipe for parties!
📚 Related Recipes
🍽 Serve with...
For a complete meal, serve with a green side salad topped with Italian Vinaigrette or air fried asparagus.
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📖 Recipe
Pulled Pork Mac and Cheese
Equipment
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Ingredients
- 2 cups dried elbow macaroni , cooked according to package instructions
- 6 ounces sharp cheddar cheese , shredded
- ¾ cup shredded mozzarella cheese
- ⅓ cup shredded parmesan cheese
- 4 ounces cream cheese
- 3 tablespoons butter
- 3 tablespoons all purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups milk
- 3 cups leftover shredded pork
- ½ cup barbecue sauce
Instructions
For the mac and cheese
- In a large pot, cook the macaroni according to package directions until al dente. Drain and set aside.
- Using the same pan, melt the butter over medium high heat until bubbly. Whisk flour, salt, and pepper into the melted butter. Cook for 1 minute.
- Add the softened cream cheese to the butter mixture and whisk until melted.
- Gradually add the milk to the flour/cheese mixture, whisking constantly. Cook for 2-3 minutes, until white sauce has thickened.
- Stir in the cheddar cheese, mozzarella cheese, and parmesan cheese until cheeses have melted.
- Add the elbow macaroni to the cheese sauce, stirring to coat well. Cover and set aside
For the pulled pork topping
- In a large skillet over medium high heat, add the pulled pork and barbecue sauce.
- Cook, stirring occasionally, until pork is heated through and has developed some crispy pieces.
To serve
- Serve mac and cheese topped with ½ cup of pulled pork mixture, and a tablespoon of french fried onions.
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