Pulled Pork Mac and Cheese

Pulled pork mac and cheese casserole is my answer for any family get-together or potluck. It turns leftovers into pure comfort—the combination of creamy, cheesy pasta and smoky barbecue pork never fails to get rave reviews and satisfy a hungry crowd.

The first time I made this was after a long weekend barbecue. My husband grabbed seconds before I even sat down and now it is his top request for chilly Sundays.

Ingredients

• Elbow macaroni: Essential for that perfectly chewy pasta bite Look for the classic kind and cook just until al dente
• Salted butter: Adds mouthfeel and flavor Choose high quality creamy butter for the best outcome
• All-purpose flour: Thickens the sauce creating a silky base Fresh flour with no off smell is key for sauces
• Salt: Rounds out and enhances all the flavors Fine grain works best for even seasoning
• Sugar: Balances the savory cheese and tangy barbecue A pinch goes a long way
• Milk: Gives the sauce richness and helps melt the cheese Whole milk makes the creamiest result
• Velveeta cheese: Makes the cheese sauce extra smooth and gooey Cubed so it melts easily
• Cottage cheese: Boosts creaminess and protein Small curd gives the best texture
• Sour cream: Brings a tangy undertone and a luscious sauce Use full-fat for that classic richness
• Sharp cheddar cheese: Layers in robust cheese flavor Always choose a block and shred it yourself for melting power
• Pulled pork: The star of the show must be tender and already cooked Pulled pork with a good bark or crispy bits adds great flavor
• Barbecue sauce: Ties the dish together with sweet and smoky notes A thicker style clings best to the pulled pork

Step-by-Step Instructions

Cooking the Pasta:

Bring a large pot of salted water to a boil Add the elbow macaroni and cook just until al dente usually one minute less than the package suggests Drain right away so the pasta stays firm

Making the Cheese Sauce:

In a medium saucepan over medium heat melt the butter until fully liquefied Sprinkle in the flour salt and sugar and stir with a whisk for one or two minutes until the mixture is smooth but not browned Slowly pour in the milk while whisking constantly to prevent lumps Keep whisking as the mixture heats to a boil and becomes thick and bubbly Let it bubble for two minutes then reduce the heat to low

Melting the Cheeses:

Add the cubed Velveeta into the hot sauce Stir patiently until every bit is melted Then spoon in the cottage cheese sour cream and one cup of shredded cheddar Continue stirring until every component is fully incorporated and creamy

Layering in the Baking Dish:

Grease a large baking pan and pour in the cooked macaroni Top evenly with the cheese sauce and gently toss so all pasta is coated

Prepping the Pulled Pork Topping:

Mix the pulled pork with the barbecue sauce in a bowl until every shred is coated Spoon the barbecue pork mix evenly over the cheesy macaroni

Adding the Final Cheese:

Sprinkle the remaining shredded cheddar cheese across the pan for a golden bubbly finish

Baking the Casserole:

Cover the dish with foil and bake at 350 degrees for 20 minutes This helps everything melt together Remove the foil and continue baking for another 20 minutes or until you see bubbling edges and melty browned cheese on top

Finishing Touches:

Scatter fresh parsley or crispy french fried onions if you want extra color and crunch

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Barbecue pork mac and cheese always brings out smiles in my house Every time I use homemade pork from our smoker it tastes just that much more special and takes me back to backyard family suppers

Storage tips

Keep leftovers covered in the refrigerator for up to four days. The sauce stays creamy if you reheat gently in the oven or microwave. If you want to freeze it use smaller portions so the pasta does not get mushy when thawed and reheated.

Ingredient substitutions

You can use rotini or penne instead of elbows if that is what you have on hand. Greek yogurt can stand in for sour cream for a tangy note. Monterey jack or mozzarella also work well in place of sharp cheddar for a milder flavor.

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Serving suggestions

Top each portion with sliced green onions for freshness or a drizzle of extra barbecue sauce for barbecue lovers. I love serving it with a crisp coleslaw and pickles on the side for that classic barbecue plate experience.

Cultural context

Pulled pork mac and cheese is the kind of American comfort food that shows how home cooks turn leftovers into something special. This casserole brings together traditions from Southern barbecue and classic macaroni and cheese into one family-friendly bake.

Recipe FAQs

→ Can I use a different pasta shape?

Yes, shells or rotini work well, but stick to shapes that hold sauce for best results.

→ Should I use homemade or store-bought pulled pork?

Both options are great. Homemade adds personal flavor, while store-bought is convenient.

→ How do I prevent the casserole from drying out?

Cover while baking for the first 20 minutes, then uncover to finish. Ensuring the sauce is creamy also helps.

→ Can I make this dish ahead of time?

Assemble up to a day ahead and refrigerate. Bake when ready to serve for best texture.

→ What cheese substitutes are suitable?

Gruyère, Monterey Jack, or mozzarella can replace some cheddar for a different flavor profile.

→ Is it freezer-friendly?

Yes, prepare and cool the casserole, then freeze. Thaw overnight and reheat thoroughly before serving.