Pulled Pork Mac and Cheese

Pulled pork mac and cheese is rich and creamy with tender pasta smothered in a cheesy sauce topped off with some delicious pulled pork, and will make your taste buds scream!

Course Entrees

Cuisine American

Keyword mac and cheese, pulled pork

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 615kcal

Author Wendie Williams

Ingredients

1 lb uncooked elbow macaroni
4 tablespoons butter
¼ cup all purpose flour
3 cups half n half
2 teaspoons ground mustard
1 teaspoon cayenne powder optional
1 teaspoon salt
½ teaspoon black pepper
2 cups pepper jack cheese, Shredded
2 cups white cheddar, shredded shredded
4 cups pulled pork
1 cup Bbq sauce

Instructions

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.

Notes

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 stay super creamy.

Half and Half is located in the milk section of your grocery store or you can make your own with 1/2 heavy cream and 1/2 whole milk.

Nutrition