Pulled pork mac and cheese is rich and creamy with tender saucy delicious pulled pork. Perfect addition to your summer cookouts or potlucks.
Two of my favorite comfort foods, they pair so well with each other. Whether you make my pulled pork recipe or your own, this one will quickly become a family favorite.
Let's take a quick look at the ingredient list
- all-purpose flour
- half n half
- ground mustard
- cayenne powder
- pepper jack cheese
- white cheddar cheese
- pulled pork
- bbq sauce
You can make my slow cooker pulled pork recipe, super easy and perfect to freeze any leftovers. Or you can purchase pulled pork for Costco or your local grocery store.
- Heat a large oven-safe skillet, melt butter and add flour and whisk until combined.
- Slowly whisk in half n half and spices.
- Turn off heat and whisk in cheeses.
- Mix in cooked pasta and add pulled pork on top and bake.
Pro Recipe Tips
- I use this 12-inch cast-iron skillet but If you don’t have an oven-safe skillet you can transfer the pasta and cheese sauce to a 9x13 baking dish.
- I used elbow macaroni but you can use any small pasta.
- We prefer white cheddar and pepper jack cheese in this recipe but mozzarella or smoked gouda would also be delicious.
- This dish comes out really cream (almost soupy ) at first but letting it sit for 15 minutes will allow the cheesy sauce to soak into the pasta.
- Top the dish with some extra shredded cheese and a drizzle of bbq sauce before baking.
Can this be made ahead of time?
Yes, make it the day ahead and store it in the refrigerator until ready to bake. You will probably have to add another 15-20 minutes to the cooking time.
Is this recipe good the next day?
Mac and cheese isn't always as good the next day as it is when it's fresh out of the oven. But this particular recipe is super creamy which allows for some of the sauce to absorb into the pasta and still be creamy when reheated the next day.
What should I serve with this?
- Oven Roasted asparagus
- Roasted Broccoli
- Sweet Honey Cornbread
- Artisan No-Knead Bread
- Cheddar Bay Biscuits
- 1 lb uncooked elbow macaroni
- 4 tablespoons butter
- ¼ cup all purpose flour
- 3 cup half n half
- 2 teaspoon ground mustard
- 1 teaspoon cayenne powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups pepper jack cheese. Shredded
- 2 cups white cheddar, shredded
- 4 cups (pulled pork)
- Bbq sauce
- Preheat oven to 350 degrees.
- Heat a large saucepan with water and bring to a boil Cook pasta al dente. Turn off heat and drain water and set aside.
- Heat a 12-inch oven safe skillet (*see notes) on medium high heat and melt butter. Once butter is melted whisk in flour for 30 seconds.
- Slowly add in half n half, ground mustard and cayenne powder and whisk until combined. Bring to a low simmer, while whisking just until thickened.
- Turn off the heat and add in the cheese. Whisk until cheese is melted and smooth. Fold in the cooked pasta and spread out evenly into the skillet (or transfer to you baking dish)
- Add the pulled pork on top of the mac and cheese.
- Bake uncovered for 15-20 minutes or until hot and bubbly.
- Remove from the oven and let set 15 minutes, the sauce will continue soaking into the pasta.
- Add a drizzle of bbq sauce if desired.
You can use my slow cooker pulled pork recipe.
If you don’t have an oven safe skillet you can transfer the pasta and cheese sauce to a 9x13 baking dish.
The mac and cheese will look more on the soupy side, but once the sauce absorbs into the pasta it will be stay super creamy.
Amount Per Serving Calories 715Total Fat 40gSaturated Fat 23gTrans Fat 1gUnsaturated Fat 15gCholesterol 146mgSodium 1607mgCarbohydrates 51gFiber 3gSugar 25gProtein 37g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.