Pulled Pork Mac and Cheese

Name: Pulled Pork Mac and Cheese
Prep time: 2 min
Cook time: 24 min
Total time: 26 min
Yield: 8 servings
Ingredients: 2 cups leftover pulled pork; 1 cup barbecue sauce; 16 ounces short-cut pasta; 4 tbsp all-purpose flour; 4 tbsp butter; 3 cups whole milk; 2 teaspoon granulated garlic; 1 tsp onion powder; ½ teaspoon mustard powder; ½ teaspoon red pepper flakes; 1 tsp kosher salt; 1/2 tsp freshly ground black pepper; 8 oz sharp cheddar cheese; 8 oz smoked Gouda cheese; 8 oz mozzarella cheese

User Reviews

4.6

654 reviews

Excellent

Prep Time
2 mins
Cook Time
2 mins
Total Time
26 mins
Servings
8 servings
Calories
681 kcal
Cuisine
American, International

Pulled Pork Mac and Cheese

Marcus Rose

Report

Bring this pulled pork mac and cheese to your next potluck or cookout! Rich and creamy mac and cheese with that summer superstar -pulled pork- make for a match made in heaven any time of the year!

Share:

I Made This!

490 people made this

Print

131 people printed this

Save this

392 people saved this

Ingredients

Servings

2 cups leftover pulled pork
1 cup barbecue sauce
16 ounces short-cut pasta
4 tbsp all-purpose flour
4 tbsp butter
3 cups whole milk
2 teaspoon granulated garlic
1 tsp onion powder
½ teaspoon mustard powder
½ teaspoon red pepper flakes
1 tsp kosher salt
1/2 tsp freshly ground black pepper
8 oz sharp cheddar cheese grated
8 oz smoked Gouda cheese grated
8 oz mozzarella cheese grated

Add Ingredients to Shopping List

Recommended Tools for this Recipe

Instructions

Preheat the oven to 400 degrees F (200 degrees C).
In a medium sized bowl, mix the barbecue sauce and pulled pork together until all of the pork is coated in sauce. Set aside.
Set a large pot of salted water to boil, then add the pasta. Cook to package directions for al dente.
While pasta is boiling, in a medium sized pot or dutch oven over medium heat, melt butter and stir in spices. Then whisk in flour to create a roux. Cook the mixture for one minute, then slowly add the milk to the roux, whisking vigorously (it will look crazy and seize up before it smooths out), until the milk is completely added and the mixture is smooth.
Allow your bechamel to cook for 4-5 minutes, whisking occasionally, until the sauce is thickened slightly, being able to coat the back of a spoon.
Take the bechamel sauce off the heat and add cheese by the handful, keeping ⅓ of the cheese for topping your dish. Mix well until all the cheese is melted. Taste and add the salt and pepper, if needed.
When the pasta is cooked to al dente, add it to a large mixing bowl and pour cheese sauce over it. Stir well to coat all the pasta in the cheese sauce, then put mixture into an oven safe 9x13 baking dish.
Add half the pulled pork to the baking dish, then use a spoon to mix and swirl the pulled pork into the mac and cheese. Top the casserole with the remaining pulled pork and sprinkle the reserved cheese over the top of the dish.
Bake the mac and cheese in the preheated oven for 15 minutes, then turn the oven to a high broil and broil for 2 minutes to ensure browned, crispy bits of cheese and pork.
Let cool for about 5 minutes, then serve.

Equipments used:

Notes

As with most casseroles, this baked pork mac and cheese is perfect for meal prep. Feel free to assemble it through step 8, wrap tightly with foil, and refrigerate for up to 2-3 days. When you’re ready to serve it, bake according the recipe directions!
Any leftover BBQ mac n’ cheese can be stored in a clean, airtight container in the fridge for up to 5 days.
To reheat, warm it in an ovenproof dish at 300 degrees F for about 15 to 20 minutes, or zap it in the microwave in 30 second increments until heated through for a speedy single serving.

Nutrition Information

Show Details

Serving 1g Calories 681kcal (34%) Carbohydrates 54g (18%) Protein 35g (70%) Fat 36g (55%) Saturated Fat 20g (100%) Polyunsaturated Fat 12g Trans Fat 1g Cholesterol 129mg (43%) Sodium 1616mg (67%) Fiber 2g (8%) Sugar 27g (54%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 681 kcal

% Daily Value*

Serving	1g
Calories	681kcal	34%
Carbohydrates	54g	18%
Protein	35g	70%
Fat	36g	55%
Saturated Fat	20g	100%
Polyunsaturated Fat	12g	71%
Trans Fat	1g	50%
Cholesterol	129mg	43%
Sodium	1616mg	67%
Fiber	2g	8%
Sugar	27g	54%