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.
Pulled Pork Mac and Cheese Shopping List:
- Panko breadcrumbs
- Parmesan Romano cheese
- Granulated garlic
- Ground mustard
- Heavy cream
- Sharp Cheddar
- 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?
What spices go well with mac and cheese?
How long can you keep homemade cheese sauce in the fridge?
How long do you bake macaroni and cheese?
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
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
- 1 pound pulled pork, ,prepared
- 1 lb pasta such as cavatappi or shells, , cooked
- BBQ sauce to drizzle on top
- Parsley for garnish, optional
- 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
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.
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.
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