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Mac and Cheese with Pulled Pork

Mac 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
Course dinner
Cuisine American - Southern
Keyword autumn, bbq, cheesy, comfort food, pork, spicy
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6
Calories 1144kcal
Author Marye Audet-White


  • 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.


Calories: 1144kcal | Carbohydrates: 70g | Protein: 55g | Fat: 71g | Saturated Fat: 42g | Cholesterol: 281mg | Sodium: 869mg | Potassium: 723mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2160IU | Vitamin C: 0.5mg | Calcium: 739mg | Iron: 2.6mg