Pulled Pork Mac and Cheese Recipe
This Pulled Pork Mac & Cheese Recipe is the perfect blend of creamy, cheesy pasta and smoky pulled pork topped with BBQ sauce. A crowd-pleaser for any occasion.
Ingredients
- 16 oz macaroni
- 4 tbsp salted butter
- 2 tbsp all-purpose flour
- 1 ½ cups evaporated milk
- 1 cup chicken broth
- ½ tsp salt
- ½ tsp pepper
- 1 tsp Dijon mustard
- ½ tsp onion powder
- 2 cloves garlic minced
- 2 cups cheddar cheese shredded
- 1 cup gouda cheese shredded
- 2 cups pulled pork warmed
- ½ cup BBQ sauce
Instructions
- Cook the Pasta: Boil a large pot of salted water. Cook macaroni until al dente, then drain. Reserve 1 cup of pasta water, rinse pasta under cold water, and set aside.
- Make the Cheese Sauce: Melt butter in a Dutch oven or large skillet over medium heat. Add flour, whisking continuously for about 5 minutes until golden. Lower heat and gradually whisk in evaporated milk, chicken broth, and seasonings. Simmer for 5–10 minutes until slightly thickened.
- Add Cheese and Pasta: Remove from heat and stir in cheddar and gouda cheese until melted. Mix in cooked macaroni, ensuring it's fully coated in the cheese sauce. If needed, add some reserved pasta water to adjust consistency.
- Add Pulled Pork and BBQ Sauce: Warm the pulled pork separately, then layer it on top of the mac and cheese. Drizzle with BBQ sauce.
- Serve and Enjoy: Garnish with crispy onions, crushed crackers, or green onions. Serve immediately!
Notes
- For extra smokiness, use smoked gouda or add a dash of smoked paprika.
- Leftovers can be refrigerated for 3–4 days or frozen for up to 6 months.
- Swap elbow macaroni with penne, bowtie, or spirals if preferred.
- Best served with coleslaw, cornbread, or a fresh salad.