Pulled Pork Mac and Cheese
When it comes to comfort food, nothing quite matches the cozy indulgence of Pulled Pork Mac and Cheese. It’s rich, cheesy, smoky, and downright irresistible the kind of dish that makes you want to curl up with a bowl and forget about everything else. Imagine tender, savory pulled pork folded into creamy macaroni and cheese, then baked until golden and bubbly. Each bite is pure bliss, and it’s just as perfect for a weeknight family dinner as it is for a potluck or holiday table.
If you’ve been wondering how to use up leftover pulled pork (or just want an excuse to make some), this recipe is your answer.
Ingredients
Here’s everything you’ll need to make this cheesy comfort classic:
- 2 cups pulled pork (leftover or store-bought)
- 2 cups elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and black pepper, to taste
- ¼ cup grated Parmesan cheese (for topping)
- ½ cup panko breadcrumbs (optional, for crunch)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Cook the pasta: Bring a large pot of salted water to a boil. Cook macaroni until al dente, then drain and set aside.
- Make the cheese sauce:
- In a saucepan, melt butter over medium heat.
- Whisk in flour and cook for 1–2 minutes to form a roux.
- Slowly whisk in milk and cream until smooth. Simmer 3–5 minutes until slightly thickened.
- Reduce heat and stir in cheddar and mozzarella until creamy. Season with garlic powder, paprika, salt, and pepper.
- Combine: Fold in the cooked pasta and pulled pork until evenly coated.
- Bake: Pour into the prepared dish. Top with Parmesan and optional breadcrumbs. Bake uncovered for 20–25 minutes, until golden and bubbling.
- Serve: Garnish with fresh parsley and dig in!
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Servings: 6 | Calories: ~590 per serving
Why Pulled Pork Mac and Cheese Works So Well
This dish is the best of both worlds: the creamy comfort of mac and cheese paired with the smoky, meaty richness of pulled pork. The cheese sauce wraps every bite of pasta in velvety goodness, while the pork adds depth and heartiness. Topped with a crunchy golden crust, it’s a full-on flavor experience that’s hard to resist.
Variations and Add-Ins
One of the best things about Pulled Pork Mac and Cheese is how customizable it is. Try these tasty twists:
- BBQ flair: Mix pulled pork with barbecue sauce before folding it in.
- Spicy kick: Add diced jalapeños, hot sauce, or pepper jack cheese.
- Veggie boost: Toss in sautéed onions, bell peppers, spinach, or corn.
- Cheese swap: Smoked gouda, Monterey Jack, or Havarti make delicious alternatives.
- Gluten-free version: Use gluten-free pasta and flour substitutes.
Serving Suggestions
This hearty dish shines as a main course but pairs beautifully with sides:
- Crisp green salad with vinaigrette
- Roasted vegetables (broccoli, Brussels sprouts, or carrots)
- Cornbread for a Southern twist
- Pickled onions or jalapeños for brightness
- Classic coleslaw for a cool, crunchy contrast
Storage and Make-Ahead Tips
- Make ahead: Assemble the dish a day in advance, cover, and refrigerate. Bake when ready.
- Leftovers: Store in an airtight container in the fridge for up to 4 days.
- Reheating: Warm in the oven or microwave with a splash of milk to keep it creamy.
- Freezer-friendly: Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Final Thoughts
If comfort food had a crown, Pulled Pork Mac and Cheese would wear it proudly. It’s creamy, cheesy, smoky, and satisfying in every way a dish that turns leftovers into something unforgettable and transforms any dinner into a feast.
So the next time you’re craving something cozy and indulgent, give this recipe a try. Trust me, one bite and it’ll earn a permanent spot in your recipe rotation.
