Pulled Pork Mac And Cheese

Would we be too bold if we declared this pulled pork mac and cheese the

comfort food everyone dreams about

? Or maybe a two-for-one Southern special. It’s punchy (thanks, barbecue sauce). It’s creamy (thanks, copious amounts of Cheddar and Colby Jack). It’s packed with tender, shredded smoked pork and all the right spices that make mac and cheese, well, mac and cheese. The buttery panko breadcrumb topping provides a nice, decadent crunchy contrast, and the Dijon mustard and extra-sharp Cheddar add a needed tang that balances out the richness of the dish.

Instead of mixing

barbecue sauce

into the pasta, we opted for a little drizzle at the end, but do as you please. Just choose a good sauce—a mediocre one will produce lackluster results. We recommend

Bishop’s

from Piggly Wiggly or running over to to your local barbecue joint. If planning ahead, you can definitely make

homemade BBQ sauce

beforehand. Just toss in your cooked pasta before baking.

Learn how to make pulled pork mac and cheese. We can only promise that this is going to be the guaranteed crowd favorite at the next potluck, picnic, tailgate, and

family gathering

. Who could possibly resist? Serve with something green to balance the richness, and don’t forget the cold beers.

Ingredients for Pulled Pork Mac and Cheese

Large elbow noodles give this pasta a nostalgic touch, but the flavor will probably blow the mac and cheese you’re used to right out of the water. To make pulled pork mac and cheese, you’ll need:

• 
  Cooking spray:
  
  To prevent the pasta from sticking to the baking dish.
• 
  Uncooked large elbow pasta:
  
  The base of the pasta bake, with a classic shape and hearty texture.
• 
  Unsalted butter:
  
  Used to create a roux to thicken the cheese sauce, and as a binder for the panko topping.
• 
  Sweet onion:
  
  Adds a savory depth to the dish that complements the pork.
• 
  All-purpose flour:
  
  Team up with butter to create a
  
  roux
  
  to thicken the cheesy base of the mac and cheese.
• 
  Whole milk:
  
  The liquid base of the cheese sauce.
• 
  Dijon mustard:
  
  Adds a mild tanginess that enhances the cheesy flavor.
• 
  Garlic powder and black pepper:
  
  Season the dish with a savory depth.
• 
  Extra-sharp Cheddar cheese:
  
  Adds a classic sharp and cheesy flavor to the dish.
• 
  Colby-Jack cheese:
  
  A creamy, mild addition that balances the sharpness of the Cheddar.
• 
  Shredded smoked pork (without sauce):
  
  Gives the mac and cheese a boost in protein, while also melding two favorite dishes into one unique entree.
• 
  Panko breadcrumbs:
  
  To top the pasta bake for a crisp, golden brown topping.




• 
  Scallions:
  
  Adds a pop of color and freshness to the dish.
• 
  Barbecue sauce:
  
  While the type is up to you (feel free to choose your favorite), a sweet and tangy barbecue sauce complements the pork while adding a unique and delicious twist to the mac and cheese.

How To Make Pulled Pork Mac and Cheese

Thirty minutes to prep and 30 minutes to bake, and you’re just about ready to serve this meaty, cheesy main course. Full instructions are below, but here’s a brief recap before you get started:

• 
  Step 1. Cook pasta:
  
  Spray to coat a 13- x 9-inch baking dish; place over a foil-lined baking sheet. Cook pasta is salted boiling water according to package directions; drain.
• 
  Step 2. Prepare cheese sauce:
  
  Melt 6 tablespoons butter in a large saucepan. Add onion; cook, stirring, until tender. Stir in flour and cook, stirring, to coat onion. Gradually whisk in milk, mustard, garlic powder, and black pepper; cook, stirring, until thickened slightly. Remove from heat and gradually stir in cheeses until smooth.
• 
  Step 3. Assemble:
  
  Stir pork and pasta into cheese mixture. Spoon into baking dish. Top evenly with a combination of remaining butter (melted) and panko.
• 
  Step 4. Bake and serve:
  
  Bake at 350°F until browned and bubbly. Sprinkle with scallions and drizzle with barbecue sauce before serving.

Pulled Pork Mac and Cheese Variations

To change up this pulled pork mac and cheese, consider these variation ideas:

• 
  Pasta:
  
  Change up the pasta shape based on what you have on hand. Use penne, rotini, cavatappi, and more.
• 
  Cheese:
  
  Sub in mild Cheddar for a less intense flavor, or use Gruyère or Gouda for a unique twist. Monterey Jack, mozzarella, or pepper Jack can be swapped in for the Colby Jack.
• 
  Pork:
  
  You can use pulled chicken or shredded beef in the place of the pork.
• 
  Panko:
  
  Swap the panko with standard breadcrumbs or crushed crackers.
• 
  BBQ sauce:
  
  Choose any barbecue sauce you love, whether spicy, tangy, or sweet.
• 
  Heat:
  
  For additional heat, stir in sliced jalapeños or a few dashes of hot sauce.

Our Tips for the Best Pulled Pork Mac and Cheese

For the best pulled pork mac and cheese, keep these tips in mind:

• 
  Don’t overcook the pasta:
  
  Cook the pasta only until just al dente, keeping in mind it will continue to soften in the oven as the dish bakes.
• 
  High-quality cheese:
  
  Use good quality cheeses, and shred your own for the meltiest texture.
• 
  Cheese sauce:
  
  Whisk the milk into the roux slowly for the smoothest cheese sauce.
• 
  Pulled pork:
  
  Make sure to use pulled pork without sauce in the mix, which could muddy and change the flavor of the cheese sauce.
• 
  Bake until golden brown:
  
  Bake until golden and crispy on top for the best texture.
• 
  Rest before serving:
  
  To give the filling time to firm up before portioning.

Can I Make Pulled Pork Mac and Cheese Ahead?

Mac and cheese is a great

make-ahead meal

, and this pulled pork version is no exception. To make it in advance, prepare the mac and cheese and portion into the baking dish as directed. Wrap and refrigerate for up to two days, or

freeze for up to three months

.

Thaw in the refrigerator overnight if frozen, then set on the counter for 30 minutes and top with the panko topping before baking as directed.

How To Store and Reheat Pulled Pork Mac and Cheese

Wrap and refrigerate leftover mac and cheese for up to four days or freeze for up to three months. Reheat, covered, in a 350°F oven until hot throughout before serving. You can also reheat small portions in the microwave or on the stovetop.

What To Serve With Pulled Pork Mac and Cheese

Pulled pork mac and cheese is even more rich and indulgent than standard mac and cheese. To round out the meal, serve with a mixed-green salad, coleslaw, grilled veggies,

sauteed greens

, or other favorite veggie sides.

More Hearty Mac and Cheese Recipes You’ll Love

If you’re tired of the same old mac and cheese, it’s time to switch it up. These unique twists on the traditional comfort food are a great way to bring a little inspiration to your dinner routine:

• 
  Baked Mac and Cheese with Bacon
  
• 
  Barbecue Mac and Cheese
  
• 
  Tortellini Mac and Cheese
  
• 
  Green Chile Mac and Cheese with Chicken
  
• 
  Cajun Mac and Cheese
  
• 
  Skillet Mac and Cheese with Crispy Breadcrumbs
  
• 
  Lobster Mac and Cheese
  

Editorial contributions by

Katie Rosenhouse.