Pulled Pork Mac and Cheese

4.58 from 219 votes

Bring this pulled pork mac and cheese to your next potluck or cookout! Rich and creamy mac and cheese with that summer superstar -pulled pork- make for a match made in heaven any time of the year!

Prep Time2

Cook Time24

Total Time26

Course: Side Dishes

Cuisine: American

Servings: side servings

Calories: 517kcal

Author: Eden Westbrook

Ingredients

2 cups leftover pulled pork
1 cup barbecue sauce
16 ounces short-cut pasta
4 tablespoon butter
2 teaspoon granulated garlic
1 teaspoon onion powder
½ teaspoon mustard powder
½ teaspoon red pepper flakes
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
4 tablespoon all-purpose flour
3 cups whole milk
8 oz sharp cheddar cheese grated
8 oz smoked gouda cheese grated
8 oz mozzarella cheese grated

Instructions

Preheat the oven to 400ºF (200ºC).
In a medium sized bowl, mix the barbecue sauce and pulled pork together until all of the pork is coated in sauce. Set aside.
2 cups leftover pulled pork, 1 cup barbecue sauce
Set a large pot of salted water to boil, then add the pasta. Cook to package directions for al dente.
16 ounces short-cut pasta
While pasta is boiling, in a medium sized pot or dutch oven over medium heat, melt butter and stir in spices. Then whisk in flour to create a roux. Cook the mixture for one minute, then slowly add the milk to the roux, whisking vigorously (it will look crazy and seize up before it smooths out), until the milk is completely added and the mixture is smooth.
4 tablespoon butter, 2 teaspoon granulated garlic, 1 teaspoon onion powder, ½ teaspoon mustard powder, ½ teaspoon red pepper flakes, 1 teaspoon kosher salt, 4 tablespoon all-purpose flour, 3 cups whole milk, ½ teaspoon freshly ground black pepper
Allow your bechamel to cook for 4-5 minutes, whisking occasionally, until the sauce is thickened slightly, being able to coat the back of a spoon.
Take the bechamel sauce off the heat and add cheese by the handful, keeping ⅓ of the cheese for topping your dish. Mix well until all the cheese is melted. Taste and add the salt and pepper, if needed.
8 oz sharp cheddar cheese, 8 oz smoked gouda cheese, 8 oz mozzarella cheese
When the pasta is cooked to al dente, add it to a large mixing bowl and pour cheese sauce over it. Stir well to coat all the pasta in the cheese sauce, then put mixture into an oven safe 9x13 baking dish.
Add half the pulled pork to the baking dish, then use a spoon to mix and swirl the pulled pork into the mac and cheese. Top the casserole with the remaining pulled pork and sprinkle the reserved cheese over the top of the dish.
Bake the mac and cheese in the preheated oven for 15 minutes, then turn the oven to a high broil and broil for 2 minutes to ensure browned, crispy bits of cheese and pork.
Let cool for about 5 minutes, then serve.

Notes

Make-Ahead, Storage, & Reheating

As with most casseroles, this baked pork mac and cheese is perfect for meal prep. Assemble it through step 8, wrap tightly with foil, and refrigerate for up to 2-3 days. When you’re ready to serve it, bake according the recipe directions!

Any leftover BBQ mac n’ cheese can be stored in a clean, airtight container in the fridge for up to 5 days.

To reheat, warm it in an ovenproof dish at 325ºF for about 15 to 20 minutes, or zap it in the microwave in 30 second increments until heated through for a speedy single serving.

Nutrition