Pulled Pork Mac and Cheese (Easy Recipe)

You know that moment when you smell BBQ in the air? Your mouth starts watering, right? Well, imagine mixing that smoky goodness with creamy, cheesy mac and cheese. That’s exactly what pulled pork mac and cheese brings to your table!

I first tried this combo at a friend’s backyard party, and WOW…. It was love at first bite. The tender pork melts in your mouth while the cheese hugs every noodle. It’s like getting a warm hug from your favorite comfort foods all at once. Trust me, this dish will become your new go-to recipe.

Why You’ll Love Pork Mac and Cheese?

It combines two classic comfort foods into one amazing dish.
The smoky BBQ flavors make your kitchen smell like pure heaven.
You can make it ahead for busy weeknights or weekend parties.
Kids and adults both go crazy for this cheesy, meaty goodness.
It’s way easier to make than you might think right now.

Ingredients You’ll Need

Elbow macaroni: I love how these little tubes hold all that creamy cheese sauce perfectly.
Pulled pork: Use leftover BBQ or grab some from your favorite local BBQ joint nearby.
Salted butter: This makes everything taste richer and helps create that smooth cheese sauce base.
All-purpose flour: You’ll need this to thicken up your cheese sauce so it coats beautifully.
Salt: Just a pinch brings out all the flavors and makes everything taste more amazing.
Sugar: A tiny bit balances the tangy BBQ sauce and makes the dish taste complete.
Milk: Whole milk works best for creating that creamy texture we’re all craving here.
Velveeta cheese: This melts like a dream and gives you that classic mac and cheese taste.
Cottage cheese: Trust me on this one – it adds extra creaminess without being heavy.
Sour cream: This gives a slight tang that cuts through all the rich cheese beautifully.
Shredded cheddar cheese: You’ll use some in the sauce and save some for topping.
Barbecue sauce: Pick your favorite brand or use a homemade one.

How to Make Pulled Pork Mac and Cheese?

Get ready to make the most amazing comfort dish that’ll have everyone asking for seconds and thirds!

Step 1: Prep and cook pasta. Preheat oven to 350°F. Bring a large pot of salted water to boil, add 1 lb elbow macaroni, and cook according to package directions until al dente, about 8-10 minutes.. Drain well and place in a greased 9×13 baking dish.

Step 2: Start the cheese sauce. Melt 4 tbsp butter in a medium saucepan over medium heat. Whisk in 4 tbsp flour, ½ tsp salt, and 1 tsp sugar until smooth and bubbly.

Step 3: Add milk gradually. Slowly pour in 2½ cups milk while whisking constantly to prevent lumps. Bring to boil and cook 2 minutes until thickened. Keep whisking the whole time!

Step 4: Melt the cheeses. Remove from heat and stir in 8 oz cubed Velveeta until melted. Add ½ cup cottage cheese, ½ cup sour cream, and 1 cup cheddar until creamy.

Step 5: Prepare the pork: Mix 2 cups pulled pork with ¼ cup BBQ sauce in a medium bowl until well coated. This adds extra flavor and keeps the pork moist during baking.

Step 6: Layer everything together: Pour cheese sauce over pasta and gently fold to coat every piece. Spoon the BBQ pork mixture evenly across the top of the cheesy pasta layer.

Step 6: Top and bake. Sprinkle the remaining 1 cup cheddar cheese on top. Cover with foil and bake 20 minutes, then uncover and bake 20 more minutes until golden. Let cool 5 minutes before serving so the cheese sauce sets up. Garnish with fresh parsley if desired.

Tips for the Best Pulled Pork Mac and Cheese

Here are my true secrets for making this dish perfect every time you cook it.

Don’t overcook your pasta…It’ll keep cooking in the oven, so keep it slightly firm.
Use room temperature cheese for smoother melting and avoid any grainy texture in your sauce.
Let the dish rest for 10 minutes after baking so the cheese sauce can set properly.
Taste and adjust seasoning before baking – every BBQ sauce has different salt and sugar levels.
Cover with foil if the top browns too quickly during baking to prevent any burning issues.

Variations and Substitutions

Mix things up with these fun twists that’ll keep this recipe exciting for your whole family every time.

Make it spicy. Add jalapeños, hot sauce, or pepper jack cheese for some serious heat.
Want gluten-free? Use gluten-free pasta and substitute cornstarch for the all-purpose flour instead.
Try different meats. Swap pulled pork for pulled chicken, brisket, or even crispy bacon pieces.
Make it lighter. Use Greek yogurt instead of sour cream and reduce the cheese amounts slightly.
Add some crunch. Top with crushed crackers, breadcrumbs, or fried onions before baking for texture.

Make-Ahead and Storage Tips

Assemble the dish completely, but don’t bake it yet – cover and refrigerate for up to 2 days.
Store leftovers in the fridge for up to 4 days in airtight containers for easy reheating later.
Freeze portions for up to 3 months, but the texture might be slightly different after thawing completely.
Reheat gently in the oven at 325°F or microwave with a splash of milk to restore creaminess.
Add fresh cheese on top when reheating to make it taste like you just made it fresh.

What to Serve with Pulled Pork Mac and Cheese?

These are my favorite tasty sides for mac and cheese to make a complete meal that everyone at your table will love.

Frequently Asked Questions

Any short pasta works great here, but I really love shells, penne, or rotini because they hold the cheese sauce beautifully in every single bite.

Absolutely! Assemble everything, but don’t bake it yet. Cover tightly with foil and refrigerate up to 2 days, then bake when you’re ready to eat.

You can easily swap cottage cheese for ricotta cheese, cream cheese, or Greek yogurt – they’ll all give you that same creamy texture and tangy flavor.

Absolutely! Try using rotisserie chicken, ground beef, bacon, or even go vegetarian with roasted vegetables for a different but delicious twist on this recipe.

Either salted or unsalted butter works perfectly fine here. If you use unsalted butter, just add a tiny pinch more salt to your cheese sauce for balance.