Mac and Cheese with pulled pork is about to be your new favorite recipe with layers of succulent pulled pork, gooey mac and cheese, a crunchy Panko topping, and a drizzle of bbq sauce for even more luscious flavor. This is real, fall comfort food – perfect for crisp days and chilly nights! This droolworthy family dinner is brought to us by Ang from Juggling Act Mama!
For this recipe you’ll need: Panko breadcrumbs, Parmesan Romano cheese, granulated garlic, ground mustard, butter, heavy cream, milk, Gouda, sharp Cheddar, flour, pasta, prepared pulled pork
Ultimate Mac and Cheese with Pulled Pork
This is ultimate Mac and Cheese using leftover slow cooker pulled pork! Pulled Pork Mac and Cheese is just as mind blowing as it sounds. It’s got all the goodness you expect of homemade mac and cheese with loads of extra flavor from incredible pulled pork.
If you are looking for a low carb recipe, this is not it.
It’s not a low fat or low cholesterol recipe either… Keep moving – nothing to see here.
However, if you want ultimate comfort food, I give you pulled pork baked mac and cheese…
Now, if you’ve never had Mac and Cheese with Pulled Pork before, you might be scratching your head a little bit. You’ve got to trust me here, this is the most delicious meal.
Here are the main components:
✔ Lusciously creamy cheese sauce
✔ Tender succulent pulled pork
✔ Crispy panko breadcrumb topping
✔ Tangy BBQ sauce drizzle
While this recipe is a little bit time-consuming, it is well worth the effort. If you’re into make-ahead meals, this one can be done in stages ahead of time. Using leftover pulled pork saves tons of time. (I love any recipe that let’s me use my slow cooker!)
Here’s my favorite slow cooker pulled pork recipe.
This simple slow cooker pulled pork comes out perfect every time!
Pulled Pork Mac and Cheese Shopping List:
- Panko breadcrumbs
- Parmesan Romano cheese
- Granulated garlic
- Ground mustard
- Butter
- Heavy cream
- Milk
- Gouda
- Sharp Cheddar
- Flour
- Pasta
- Prepared pulled pork
Mac and Cheese with Pulled Pork FAQs
This recipe is easy enough for a beginning cook with a little experience.
What is the best cheese to use for macaroni and cheese?
Strong cheeses like gouda, cheddar and gruyere are perfect because they stand up to the white sauce that is the base for your cheese sauce. Monterey jack is also a great choice.
What spices go well with mac and cheese?
To complement the flavors of the cheese, we are using garlic, ground mustard, and nutmeg. You can also add a pinch of cayenne pepper or a few drops of hot sauce.
How long can you keep homemade cheese sauce in the fridge?
Homemade cheese sauce like the one in this recipe can be stored in the refrigerator for 3 to 4 days. Consider making the sauce on the weekend and storing it in the refrigerator to be used later in the week.
How long do you bake macaroni and cheese?
Usually baked mac and cheese needs 30-40 minutes, but this recipe only bakes for 20-25 minutes. Our Pulled Pork Mac and Cheese recipe just needs time for all the layers to heat through and the topping to crisp.
More Comfort Food From Restless Chipotle
Doesn’t this pulled pork mac and cheese sound yummy? Here are some more hearty comfort foods from here on Restless Chipotle –
- Southern Baked Macaroni and Cheese with Beer
- Smoked Sausage Shepherd’s Pie
- King Ranch Casserole
- Cheeseburger Mac
- Salsa Verde Chicken Mac and Cheese
Mac and Cheese with Pulled Pork Recipe
Keep a batch of prepared pulled pork in the freezer so that you can make this easy, family friendly dish anytime! If you love this recipe please give it 5 stars.
Mac and Cheese with Pulled Pork
Print Add to CollectionMac and Cheese with pulled pork is made of layers of succulent pulled pork, gooey mac and cheese, a crunchy Panko topping, and a drizzle of bbq sauce for even more luscious flavor. Can be made ahead
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6
Calories 1144
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Ingredients
- 1 pound pulled pork, ,prepared
- 1 lb pasta such as cavatappi or shells, , cooked
- BBQ sauce to drizzle on top
- Parsley for garnish, optional
Topping
- 2 tablespoons butter
- 2/3 cup panko breadcrumbs
- 1/3 cup grated Parmesan Romano cheese
- 1/4 teaspoon granulated garlic
- salt and pepper, , to taste
Macaroni and Cheese
- 3 tablespoons butter
- 3 tablespoons flour
- 1/2 teaspoon granulated garlic
- 1 teaspoon ground mustard
- 2 cups heavy cream
- 1 cup milk
- 8 ounces gouda
- 8 ounces sharp cheddar
- Nutmeg, to taste
- Salt and pepper, to tast
Instructions
To Make the Topping:
- In a skillet over medium heat, melt the butter. Add the Panko bread crumbs and season with salt and pepper. Sprinkle on the granulated garlic then add the Parmesan Romano grated cheese. Use a spatula to move the mixture around the pan so that it all gets toasted. Remove from the heat and set aside.
To Make the Cheese Sauce:
- In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for 2 minutes, stirring often.
- Slowly drizzle in the milk, whisking constantly. Then add the cream and continue to whisk.
- Use a microplane to grate the nutmeg. I use about a 1/2 teaspoon.
- Add the granulated garlic, and ground mustard. Season with salt and pepper to taste.
- Reserve about 2 ounces of cheese for the topping
- When the cream mixture is very warm, begin adding the cheese about 1/4 cup at a time. Whisk well after each addition and make sure the cheese is melted before adding the next batch.
- After the cheese is all incorporated, taste for seasoning and add additional salt and pepper as needed. You can also add a pinch of cayenne pepper if you would like to give your cheese sauce a little kick.
- Use spatula or wooden spoon to fold the pasta into the cheese sauce.
- A spoonful of mac and cheese scooped from a full stock potwith a dish of pulled pork in the background next to a turqoise towel.
To Assemble the Dish:
- Preheat a your oven 325 degrees F. Butter a 9×12 baking dish. Put the pulled pork on the bottom.
- Spoon the mac and cheese over the pulled pork in the prepared baking dish.
- Sprinkle the top of the mac and cheese with the reserved cheese, then add the bread crumb topping.
- Bake for 20-25 minutes. Remove the baking dish from the oven and let it sit 5 to 10 minutes before serving.
- Drizzle on a little barbecue sauce just before serving.
Nutrition
Calories: 1144kcal | Carbohydrates: 70g | Protein: 55g | Fat: 71g | Saturated Fat: 42g | Cholesterol: 281mg | Sodium: 869mg | Potassium: 723mg | Fiber: 2g | Sugar: 5g | Vitamin A: 43.2% | Vitamin C: 0.6% | Calcium: 73.9% | Iron: 14.3%
Tried this recipe?Tag me!! @Marye_RestlessChipotle
More Delicious Recipes from Juggling Act Mama
- Mini Shepherd’s Pie is a popular recipe for families, and a classic that is easy to make on the weekend and it freezes well, too.
- Chorizo Sheet Pan Dinner makes very little mess because they’re just one pan, and it’s lined with foil! Plus, you can prep the veggies and store them in the fridge a couple days ahead of time.
- Chicken Tortilla Soup is super fast and a weeknight favorite in our house! Make a double batch, then give some to a friend that needs a hand.
- Slow Cooker Honey Chicken is great for those nights when you don’t have tons of time to fuss around in the kitchen.
Still not what you’re looking for? Try one of these recipes from some of my favorite blogs…
- For an easy make ahead comfort food meal, try this Gourmet Meatloaf Recipe with Sun-dried Tomatoes from The Dinner-Mom.
- With this Easy Skillet Chicken Pot Pie from Kylee Cooks, the classic gets a quick make over.
Included in Meal Plan Monday – check it out.
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This is SUCH an awesome recipe to make for family.
Thanks for having me!
Thank you so much for guest posting!