Pulled pork mac and cheese takes two comfort food heavyweights and mashes them into one delicious casserole. Creamy, cheesy pasta is topped with saucy, tender pork for a dinner everyone loves. And it all starts with leftovers you already have in the fridge.
I first threw this together on a Sunday night when I had a bag of leftover pulled pork staring at me and no dinner plan. My family inhaled it. Now I always cook extra pork on purpose so that we can have this later in the week.
I love how this turns leftover night into something my family gets excited about. You’re not eating pulled pork sandwiches for the third night in a row, instead you’re building something new that tastes different.
And if you don’t want to make your own pulled pork, you can always make this with leftover restaurant pulled pork or store-bought. This casserole is also perfect for a potluck because it travels well, feeds a crowd, and always gets someone asking for the recipe.
Below, I’ll walk you through how to pull it all together, plus a few tips I’ve learned. Enjoy two comfort food classics made into one ridiculously good dinner.
Looking for more things to make with leftover pulled pork? Try pulled pork nachos, pulled pork fried rice, or pulled pork pizza.
Ingredient Notes
For exact amounts needed see the recipe card below
- Elbow pasta: Or another small pasta like shells or cavatappi.
- Butter
- Flour
- Salt
- Milk
- Sharp cheddar cheese
- Pulled pork: Use leftover pulled pork from last night’s dinner, pick some up from your favorite barbecue joint, or use store-bought pulled pork from the refrigerated section.
- BBQ sauce: Use your favorite brand, whether that’s a sweet Kansas City style or a tangier vinegar-based sauce
- French Fried onions: Optional
How to Make Pulled Pork Mac and Cheese
- Preheat the oven to 350 degrees F.
- Boil the elbow macaroni according to the package directions, usually about 7 to 8 minutes. You want it al dente since it’ll cook more in the oven. Drain it well and transfer it to a greased 9×13-inch baking dish.
- In a saucepan over medium heat, melt the butter. Once melted, add the flour and salt, then stir until smooth and combined.
- Slowly pour in the milk while whisking constantly to prevent lumps. Keep stirring as you bring the mixture to a boil. Once it’s boiling, continue cooking and stirring for about 2 minutes until the sauce thickens slightly.
- Remove the pan from the heat. Stir in 1 ½ cups of the shredded cheddar cheese, saving the rest for later. Keep stirring until all the cheese melts into a smooth, creamy sauce. Pour the cheese sauce over the cooked pasta in the casserole dish and stir to combine.
- In a medium bowl, mix the pulled pork with barbecue sauce. Spoon this mixture evenly over the mac and cheese. Sprinkle the reserved cheddar cheese over the pulled pork layer.
- Cover the casserole dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for another 20 minutes, until everything is heated through and the cheese on top is golden and bubbly.
- If you’re using the fried onions, sprinkle them over the top during the last 3-5 minutes of baking.
Serving Ideas
This pulled pork mac and cheese is a meal on its own, but I never say no to a few sides to round things out. Here’s what I like to put on the table with it:
- Coleslaw: The crunch and vinegar tang of coleslaw is the perfect contrast.
- Cornbread: Because is it really a barbecue-inspired meal without cornbread?
- A simple green salad: Effortless and healthy.
- Pickles: Add a few dill pickle spears on the side.
How to Store
Leftovers will keep in an airtight container in the refrigerator for up to 4 days. When you’re ready to eat, scoop out a portion and reheat in the microwave, stirring halfway through. If it looks a little dry, add a tablespoon or two of milk before reheating.
You can also freeze this dish if you want to stash some away for later. Skip the French fried onions before freezing since they won’t hold up well once thawed. Freeze in an airtight, freezer-safe container for up to 3 months. Thaw it in the refrigerator overnight before reheating in the oven or microwave.
Tips & Tricks
Be sure to check out the step by step instructions
- The key to a smooth, creamy cheese sauce is patience. When you’re whisking in that milk, don’t rush it. Keep stirring constantly while the sauce comes to a boil, and you’ll be rewarded with a smooth sauce that covers the pasta.
- Leftover homemade pulled pork is fantastic, but so is store-bought from your favorite BBQ joint or even the pre-cooked stuff from the grocery store.
- If your pulled pork seems a bit dry, add an extra splash of barbecue sauce when you’re mixing it.
- Covering the dish with foil for the first 20 minutes traps steam and helps everything heat through evenly without drying out the top. Then, removing it for the second half lets that cheese topping get bubbly and slightly browned.
- I listed the fried onions as optional, but my family wants them every single time.
- This casserole is easy to make ahead. You can assemble the whole thing up to the baking step, cover it tightly, and refrigerate for up to 24 hours before baking. Just add about 10 extra minutes to the covered baking time since you’re starting from cold.
Reader Questions
Sharp cheddar is my favorite, but you can mix it up. A combination of cheddar and smoked gouda is phenomenal. Monterey Jack makes it extra creamy.
You need something on the pork to moisten it. But you are using leftover pulled pork that is already sauced, you might not need more. If it’s plain, definitely mix in ½ to ¾ cup of your favorite barbecue sauce to add moisture and flavor.
Sure, if you want to try to sneak some nutrition past your family. Roasted broccoli, sautéed bell peppers, or even some corn kernels would work. Just make sure any vegetables you add are already cooked, since they won’t have much time to soften in the oven.
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Pulled Pork Mac and Cheese
Ingredients
- 3 cups elbow pasta uncooked
- 4 tablespoons butter
- 2 tablespoons flour
- 1 teaspoon salt
- 2 cups milk
- 2 cups shredded sharp cheddar cheese divided
- 4 cups pulled pork
- ½ – ⅔ cup BBQ sauce
- ½ cup fried onions optional
Instructions
- Preheat the oven to 350 degrees F.
- Cook the pasta according to package directions. Drain and transfer to a greased 9×13-inch baking pan.3 cups elbow pasta
- In a medium saucepan, melt the butter over medium heat. Add the flour and salt and then stir until smooth.4 tablespoons butter, 2 tablespoons flour, 1 teaspoon salt
- Gradually whisk in the milk, stirring constantly. Bring to a boil and cook, stirring, until the mixture thickens, about 2 minutes.2 cups milk
- Take the pan off the heat. Stir in 1 ½ cups of cheddar cheese, reserving ½ cup for later. Keep stirring until all the cheese is melted.2 cups shredded sharp cheddar cheese
- In a medium bowl, mix the pulled pork and barbecue sauce. Spoon the pulled pork evenly over the macaroni and cheese. Sprinkle it with the remaining cheddar cheese.4 cups pulled pork, ½ – ⅔ cup BBQ sauce, 2 cups shredded sharp cheddar cheese
- Cover the pan with foil. Bake for 20 minutes. Remove the foil and bake for another 20 minutes, or until heated through.
- About 3 minutes before taking the casserole out, sprinkle the top with French fried onions and cook until they are just browned.½ cup fried onions
Notes
- The key to a smooth, creamy cheese sauce is patience. When you’re whisking in that milk, don’t rush it. Keep stirring constantly while the sauce comes to a boil, and you’ll be rewarded with a smooth sauce that covers the pasta.
- Leftover homemade pulled pork is fantastic, but so is store-bought from your favorite BBQ joint or even the pre-cooked stuff from the grocery store.
- If your pulled pork seems a bit dry, add an extra splash of barbecue sauce when you’re mixing it.
- Covering the dish with foil for the first 20 minutes traps steam and helps everything heat through evenly without drying out the top. Then, removing it for the second half lets that cheese topping get bubbly and slightly browned.
- This casserole is easy to make ahead. You can assemble the whole thing up to the baking step, cover it tightly, and refrigerate for up to 24 hours before baking. Just add about 10 extra minutes to the covered baking time since you’re starting from cold.
- Sharp cheddar is my favorite cheese, but you can mix it up. A combination of cheddar and smoked gouda is phenomenal. Monterey Jack makes it extra creamy.
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Nutrition Information
Nutrition facts are estimates.
