Pulled Pork Mac and Cheese

Category: Dinner Ideas That Actually Work

Layers of creamy macaroni and three cheeses are topped with barbecued pulled pork in this classic American comfort dish. Macaroni is cooked al dente, folded into a rich, velvety cheese sauce, and crowned with saucy shredded pork before baking. A sprinkle of cheddar on top ensures a bubbly, golden finish. Serve this family-style casserole at gatherings or cozy weeknight dinners—each bite offers smoky-sweet barbecue flavor and irresistible cheesiness. Garnish with crispy onions or fresh parsley for added texture and color. This satisfying meal is sure to become a favorite whenever leftover pork is on hand.

Clare Recipes
Created By Lily Chen
Updated on Thu, 05 Jun 2025 11:10:42 GMT
A dish of Pulled Pork Mac and Cheese. Save
A dish of Pulled Pork Mac and Cheese. | lilicooks.com

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
A delicious pulled pork mac and cheese dish. Save
A delicious pulled pork mac and cheese dish. | lilicooks.com

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.

Pulled pork mac and cheese. Save
Pulled pork mac and cheese. | lilicooks.com

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.

Pulled Pork Mac and Cheese

Cheesy macaroni layered with barbecue pulled pork for a hearty, crowd-pleasing casserole.

Preparation Time
20 min
Cooking Time
40 min
Overall Time
60 min
Created By: Lily Chen

Category: Main Dishes

Skill Level: Moderate

Cuisine Type: American

Output: 15 Serves

Dietary Options: ~

Ingredients

→ Pasta

01 3 cups uncooked elbow macaroni

→ Cheese Sauce

02 4 tablespoons salted butter
03 1/4 cup all-purpose flour
04 1 teaspoon salt
05 1 teaspoon sugar
06 2 cups milk
07 8 ounces Velveeta cheese, cubed
08 1 1/3 cups cottage cheese
09 2/3 cup sour cream
10 2 cups shredded sharp cheddar cheese, divided

→ Pulled Pork Mixture

11 4 cups pulled pork
12 1 1/4 cups barbecue sauce

Steps

Step 01

Preheat the oven to 350ºF.

Step 02

Cook macaroni according to package directions until al dente. Drain the macaroni and place it in a greased 9x13 baking pan or one slightly larger.

Step 03

In a medium saucepan, melt the butter over medium heat. Add the flour, salt, and sugar, stirring until smooth. Gradually whisk in the milk and bring to a boil. Cook and stir for 2 minutes or until the mixture thickens. Reduce heat to low and stir in Velveeta cheese until melted. Add cottage cheese, sour cream, and 1 cup of shredded cheddar cheese until fully combined.

Step 04

Pour the cheese sauce over the cooked macaroni in the baking pan, ensuring all pasta is coated.

Step 05

In a medium bowl, mix the pulled pork with barbecue sauce. Spoon the mixture evenly over the macaroni and cheese.

Step 06

Sprinkle the remaining shredded cheddar cheese over the top.

Step 07

Cover the dish with foil and bake for 20 minutes. Uncover and bake an additional 20 minutes or until the casserole is heated through.

Step 08

Sprinkle with French fried onions or freshly snipped parsley if desired before serving.

Tips

  1. Make half of the recipe and cook it in a cast-iron skillet for a visually appealing presentation.
  2. Nutritional data is approximate and will vary depending on the brand of ingredients.

Required Tools

  • 9x13 baking pan
  • Medium saucepan
  • Whisk
  • Mixing bowl

Allergy Information

Always check each ingredient for allergens, and consult a medical professional if unsure.
  • Contains dairy
  • Contains gluten

Nutritional Information (per serving)

These details are shared for general guidance and don’t replace professional advice.
  • Calories: 463
  • Fats: 20 g
  • Carbohydrates: 48 g
  • Proteins: 22 g