This post may contain affiliate links. Please read our disclosure policy.

Pulled Pork Mac and Cheese combines two BBQ favorite dishes in one! It’s a great way to use up leftover pulled pork and the homemade stovetop mac and cheese is surprisingly easy to make! 

Mac and cheese in a cast iron skillet topped with bbq pulled pork, and with a wooden spoon.
Pin this recipe for later!Pin This

Why We Love This Recipe

  • Leftover Pulled Pork – A fun way to bring new life into leftovers!
  • Three Cheeses – I love using the combination of cream cheese, cheddar, and parmesan in mac and cheese.
  • 30 Minute Meal – This filling, family-favorite dinner comes together in only 30 minutes.

Ingredients You’ll Need

Pulled Pork Mac and Cheese is a fun way to use up leftovers in a new way!

  • Pulled PorkA great way to use up leftovers! You’ll want to reheat the pulled pork before using it in this recipe.
  • BBQ Sauce – Use your favorite brand!
  • Pasta – Use a small noodle like shells or elbow macaroni
  • Butter and Flour – You’ll combine these to make a roux which helps thicken the cheese sauce.
  • Nonfat Milk
  • Heavy Cream
  • Cream Cheese – Adding cream cheese to homemade mac and cheese is my secret for an extra creamy cheese sauce!
  • Freshly Shredded Cheese – Both sharp cheddar and parmesan perfectly complement the pulled pork. Monterey jack or pepper jack would also do the trick.
  • Dry Mustard Powder – I love adding this for extra flavor, but you can omit it if you don’t have it on hand and prefer a simpler mac and cheese.

How To Make Pulled Pork Mac and Cheese

See recipe card below for ingredient quantities and full instructions.

Pulled Pork Mac and Cheese combines leftover pulled pork with a rich and cheesy homemade mac and cheese.

Prep – Start by greasing a casserole dish, set aside. Bring a large pot of salted water to boil.

Cook Pasta – Cook the pasta in the salted boiling water until al dente. Drain and set aside.

A roux made with flour and butter in a large pot, with a whisk.

Make Roux – Add butter to the pot over medium-low heat and melt. Stir in flour and cook for 1-2 minutes, stirring often, until golden brown.

Milk being poured into a pot with a roux.

Add Milk  – Meanwhile, pour milk and cream into a microwave safe glass container and heat for 2 minutes. Pour milk/cream mixture into the roux and whisk often, bringing to a simmer while it thickens. It should coat the back of a spoon.

Shredded orange and white cheese in a large pot, sitting on top of a bechamel sauce.
Cooked macaroni and a cheese sauce being stirred together in a large pot and with a wooden spoon.

Add Cheese – Stir in the cream cheese, a pinch of salt and pepper and dry mustard. Whisk until the cream cheese is melted. Remove from heat and add 1 ½ cups of the cheddar cheese and the Parmesan, stirring constantly until completely melted. Stir macaroni into the cheese sauce. 

Pulled pork tossed with bbq sauce.

Pulled Pork – In a large bowl mix together the warmed pulled pork and ½ cup of BBQ sauce. 

Pulled pork on top of mac and cheese in a cast iron skillet.

Assemble and Bake – Pour the mac & cheese into the prepared baking dish, top with the remaining ½ cup cheddar, broil briefly to melt cheese and brown to your liking. Top with pulled pork and a drizzle of BBQ sauce. Serve and enjoy!

Serving Suggestions

Try serving pulled pork mac and cheese with yoursq favorite barbecue sides such as cheddar jalapeno cornbread, slow cooker baked beans, or a green bean salad.

Storage

To store leftover pork, leftovers can be stored in the fridge in an airtight container for up to 5 days or frozen for up to 3 months. Store leftover Mac and cheese separately in an airtight container in the fridge for up to 5 days. 

Reheat individual servings in the microwave until hot. When reheating the Mac and cheese, you may want to add in a splash of milk to keep it smooth and loosen it up a bit. 

Expert Tips

  • Pasta Shape – Small pasta shapes work best. Elbows, shells and penne are great options that have grooves to hold all of the yummy cheese sauce. 
  • Freshly Grate Cheese – Make sure you freshly grate your cheese and don’t use pre shredded cheeses as they contain additives and do not melt smoothly. For the smoothest sauce, bring your shredded cheese up to room temperature before adding to the hot milk. 
  • BBQ Sauce – If your whole family isn’t a fan of BBQ sauce, you could keep the pulled pork plain and add BBQ sauce to each individual serving instead. 
  • Other Cheese – Instead of sharp cheddar and parmesan, you can swap in different cheese! Monterey jack is another great choice or even try adding some pepper jack to add a kick of spice.

More Mac & Cheese Recipes

Recipe

Pulled Pork Mac and Cheese

5
Pulled Pork Mac and Cheese combines juicy shredded pork with creamy mac and cheese. An excellent dish for a BBQ or for using up leftovers.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6

Ingredients
  

  • 3 cups pulled pork already prepared or purchased
  • 1/2 cup BBQ sauce I used Sweet Baby Ray’s
  • 1/2 pound small pasta like shells or elbow macaroni
  • 1/4 cup butter
  • 1/4 cup flour
  • 1 ½ cups nonfat milk
  • 1/2 cup heavy cream
  • 2 ounces cream cheese
  • 2 cups freshly grated sharp cheddar cheese divided
  • 1/2 cup freshly grated Parmesan
  • 1/4 teaspoon dry mustard powder
  • Salt & pepper to taste
  • Additional BBQ sauce for serving
Save this recipe
Get this sent to your inbox, plus get new recipes from us every week!

Instructions
 

  • Grease a 2 quart casserole dish, or large cast iron skillet, set aside.
  • Boil 4-6 quarts of water in a large pot. Add a tablespoon of kosher salt and pour in uncooked pasta. Cook until al dente, according to package directions. Drain pasta into a large colander and set aside.
  • Add butter to the pot over medium-low heat and melt. Stir in flour and cook for 1-2 minutes, stirring often, until golden brown.
  • Meanwhile, pour milk and cream into a microwave safe glass container and heat for 2 minutes. (Alternatively, heat milk in a small saucepan on the stove until hot, not boiling). Pour milk/cream mixture into the flour mixture and whisk often, bringing to a simmer while it thickens. You will know it’s done when the sauce is thick and coats the back of a spoon.
  • Stir in the cream cheese, a pinch of salt and pepper and dry mustard. Whisk until the cream cheese is melted.
  • Remove from heat and add 1 ½ cups of the cheddar cheese and the Parmesan, stirring constantly until completely melted. Stir pasta into the cheese sauce.
  • In a large bowl mix together the warmed pulled pork and ½ cup of BBQ sauce.
  • Pour mac & cheese into the prepared baking dish, top with remaining ½ cup cheddar, broil briefly to melt cheese and brown to your liking. Top with pulled pork and a drizzle of BBQ sauce. Garnish with green onion if desired. Serve immediately.

Nutrition

Calories: 797kcalCarbohydrates: 69gProtein: 35gFat: 43gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 150mgSodium: 1466mgPotassium: 326mgFiber: 2gSugar: 30gVitamin A: 1460IUVitamin C: 2mgCalcium: 521mgIron: 2mg

Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

Free Email Series
5 Secrets to Dinnertime Sanity
Free email series with tested, tasted & terrific dinner recipes!

You Might Also Like

Leave a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Lisa says:

    This was a good recipe! I’ll for sure make it again!

    1. Kristin says:

      Thanks for stopping by and sharing your feedback Lisa.