Pulled Pork Mac and Cheese – NeighborFood

Combining two of our favorite cookout foods into one shareable casserole dish, this Pulled Pork Mac and Cheese is an all-in-one party favorite!

Around here we absolutely ADORE creamy macaroni and cheese. We like it best when every bite is coated in drippy cheese sauce, and we’ve found that a few simple toppings and a trip through the oven (like with this Baked Mac with Panko Breadcrumbs) is a simple way to up the ante even more.

So, we took the lessons learned from our own macaroni adventures and put together this cookout and potluck gem.

Why We Love This Recipe

Pulled Pork Mac and Cheese is excellent because it’s infinitely customizable, can serve as a potluck side dish OR a main course, and it makes absolutely fantastic leftovers.

Now, as a disclaimer, we’re going to be starting with our made-from-scratch Four Cheese Mac and Cheese and combining it with our Slow Cooker Sweet and Spicy Pulled Pork, which are both incredible cookout recipes in their own right. 

If you’re hosting a gathering and don’t mind the extra cooking, cover all your bases and MAKE BOTH!

But if that sounds like way too much work, or if you’re in a rush, never fear! This Pulled Pork Mac n Cheese recipe has ample opportunities to include store-bought shortcuts so you’re only cooking once. (*More on that below)

Key Ingredients

• Cheese – We use a flavorful blend of sharp yellow or white cheddar cheese, fontina, white american, and blue cheese crumbles for our cheesy sauce.
• Cream, spices and such – Our sauce uses whole milk, half and half, butter, flour, salt,ground mustard powder, garlic powder, paprika, and cayenne pepper.
• Pasta – In this recipe we want to use a noodle that can handle some HEFT and still be “paper plate ready,” so we’re using cavatappi for its sturdy ability to hold sauce and toppings while still providing that al dente chew. Macaroni elbows work too but make this dish a more “bowl and spoon” ordeal. For a cold cookout pasta side, save the farfalle for our Italian Bowtie Pasta Salad, and those rotini spirals for our Southwest Pasta Salad.
• Pulled Pork – As mentioned above, we used our crock pot pulled pork roast recipe, but this mac is perfect with any leftover pulled pork, restaurant pulled pork, or even store bought pulled pork. So use whatever protein you can get your hands on.
• Toppings – This pulled pork mac and cheese is topped with a layer of baked shredded sharp cheddar cheese, a generous drizzle of BBQ sauce (so have a bottle of your favorite handy), and pickled red onions (*optional).

How to Make Pulled Pork Mac and Cheese

We 100% stand by the quality of our homemade pulled pork, BUT… If you are bandwidth constrained, just buy some pre-made pulled pork if that’s what your sanity and your schedule needs.

In this recipe, we strongly feel that the importance of the homemade macaroni and cheese’s texture and flavor trumps that of the pulled pork. So, if you HAVE to choose JUST ONE to make from scratch, let it be the macaroni and cheese.

Making the Pulled Pork

Follow these instructions if you’re good to make your own Slow Cooker Sweet and Spicy Pulled Pork. 

You’re basically just throwing a 3-4 lb pork shoulder in a crock pot with some onion and spices, and letting the slow cooker work it’s magic for 5-6 hours on high, or 9-10 hours on low. Not complicated, but it takes time.

*This pulled pork recipe includes sandwich ingredients. Just skip those for now.

Cooking the Macaroni and Cheese

1. Preheat oven to 350°F. Grease a 9 x 13 inch casserole dish.
2. Bring a large pot of salted water to a boil. Cook noodles according to package directions. 
3. Meanwhile, make the cheese sauce by melting butter in a large saucepan over medium heat.
   1. Add flour and whisk constantly for 1-2 minutes until smooth and thick. 
   2. Continue whisking and slowly add milk/half and half until combined and smooth. Bring mixture to a gentle simmer. Cook for 3-4 minutes, constantly stirring with a wooden spoon and scraping the whole pan. Turn down heat to low once mixture has thickened enough to coat the back of the spoon.
   3. Whisk in salt, mustard powder, garlic powder, cayenne, and paprika.
   4. Stir in all of the blue cheese, most of the cheddar, fontina and American cheeses until completely melted. Keep about 1 cup total in reserve.
4. Drain noodles and return them to the pot. Toss with a little olive oil if the cheese sauce is not yet complete.
5. Add noodles to the greased casserole dish. Pour cheese sauce over pasta and stir well. Top with reserved cheese. Bake uncovered for 20-22 mins until cheese sauce is bubbly and melted.

Assembling and Serving Pulled Pork Mac and Cheese

1. Immediately top the mac and cheese with a layer of hot pulled pork (~2 cups), pickled red onions to taste, and a generous drizzle of barbecue sauce. You want the pork to melt and nestle down into that top layer of baked cheese.

2. Best Served Hot. If you can, serve the casserole dish on a warmer, or at least in an insulated base (like one of those Pyrex travel bags). Cover with foil when transporting or not being actively served out to preserve as much heat as possible, or stick it in the oven between 200-250°F to keep it warm.

Storing Leftovers

Refrigerate any leftovers in an airtight container for up to 5 days. *If your dish has a sealed lid that can store leftovers safely, you can reheat leftovers uncovered in the oven @ 350°F  for 15-20 mins. Otherwise microwave individual portions as needed.

Freeze leftovers in a sealed airtight container for up to 3 months. Thaw in the refrigerator and reheat as above.

Tips and Tricks and Shortcuts

Using a combination of store-bought pulled pork (like Curly’s or Del Real Carnitas) and a jar of pickled onions is a great way to save time making this recipe.

If packaged meat isn’t your scene, don’t forget that many grocery stores stock freshly made (or ready to heat) pulled pork near their deli/bakery/buffet sections.

This pulled pork mac and cheese recipe is also a perfect way to use up any restaurant leftover pulled pork, barbecue chicken, or even Shredded Beef.

Maybe you’re asking “Where’s the mozzarella?” Look, it melts great and gives you those awesome cheese pulls, but mozzarella just doesn’t have the robust flavor needed to stand up to the other ingredients in this recipe.

The 4 cheeses that we chose are the right blend of melty texture and rich flavor that we think is perfect in this saucy and savory dish. If you miss the mozz so much, go make a Caprese Panini, or some Giant Stuffed Meatballs.

Variations on BBQ Pork Mac

Like heat? Hot sauce pairs perfectly with this pork mac recipe, so bring it on Texas Pete! (or Chalulah, or whatever you like). Let this Buffalo Chicken Mac and Cheese serve as exhibit A.

For an even spicier scoop, try adding pickled jalapenos, or green chilies. Balance out the pickled flavors by subbing out the onions if necessary.

Post party leftovers mashup – This recipe is great to make AFTER a family gathering because it’s likely that there’s leftover macaroni and cheese, and probably some roasted meat of some kind. (Please let it be Crock Pot Barbacoa)

Layer on some No Mayo Cole Slaw or this would even be great topped with some of that leftover shredded chicken dip that is so popular at super bowl parties.

For the macaroni and cheese

• 1 lb cavatappi or short pasta shape of your choice
• 1 ½ cups shredded sharp cheddar cheese
• 1 cup shredded fontina cheese
• 1 cup shredded white American cheese (the kind you get from the deli)
• ¾ cup crumbled blue cheese
• ⅓ cup unsalted butter
• ⅓ cup flour
• 2 ¾ cup milk (2% or whole)
• 1 cup half and half
• 1 teaspoon Kosher salt
• 1 teaspoon ground mustard
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)

For the toppings

• 1/4 cup barbecue sauce
• 1 cup pickled red onion (optional)

For the macaroni and cheese

• Preheat the oven to 350 degrees and grease a 9 x 13 inch casserole dish.

• Bring a large pot of salted water to a boil. Boil the pasta according to package directions, then drain and return to the pot. If the sauce is not quite done, toss the pasta with a little olive oil to keep it from sticking.

  1 lb cavatappi or short pasta shape of your choice

• Meanwhile, make the cheese sauce. In a large sauce pan, melt the butter over medium heat. Add the flour and whisk constantly, cooking for 1-2 minutes, until smooth and thick.

  ⅓ cup unsalted butter, ⅓ cup flour

• Slowly drizzle in the milk and half and half, about a ½ cup at a time, whisking constantly. The mixture will be thick and gloppy at first, but will eventually thin and smooth out. Bring the mixture to a gentle simmer. Cook 3-4 minutes, stirring continuously, making sure to scrape the bottom and sides of the pan well. When the mixture is thickened enough to coat the back of a spoon, turn the heat all the way down to low.

  2 ¾ cup milk, 1 cup half and half

• Whisk in the salt, mustard powder, garlic, cayenne, pepper, and paprika.

  1 teaspoon Kosher salt, 1 teaspoon ground mustard, 1 teaspoon garlic powder, 1/2 teaspoon black pepper, 1/4 teaspoon cayenne pepper, 1 teaspoon paprika

• Stir in all of the blue cheese, and most of the cheddar, fontina and American, reserving about 1 cup total. Continue stirring until all the cheese is melted.

  1 ½ cups shredded sharp cheddar cheese, 1 cup shredded fontina cheese, ¾ cup crumbled blue cheese, 1 cup shredded white American cheese

• Pour the noodles into the greased pan, followed by the cheese sauce. Stir well.

For the pulled pork

• Heat up store bought pulled pork as directed on packaging, or if making from scratch, use the recipe linked above in the ingredients for “pulled pork”.

  2 cup pulled pork

Assemble and bake

• Add a layer of the pulled pork and top with the reserved cheddar cheese. Bake, uncovered, for 20-22 minutes, or until the sauce is bubbling and cheese is very melty.

Top and serve

• Drizzle with BBQ sauce and serve alongside pickled red onions for topping.

  1/4 cup barbecue sauce, 1 cup pickled red onion

• Leftover pulled pork mac and cheese keeps well, covered, in the fridge for 5 days. Reheat on the stove top or in the microwave with extra milk to bring back the creaminess.
• To make ahead of time, assemble the mac and cheese completely, then cover and refrigerate. When ready to bake, cover with foil, and bake in a 350 degree oven for 15 minutes, then uncover and bake another 15-20 minutes or until browned and bubbly.
• A full list of substitutions, as well as step by step photos, can be found in this post.

Course Main Dish, Side Dish

Keyword 4 cheese mac and cheese, four cheese mac and cheese

Calories: 627kcal | Carbohydrates: 56g | Protein: 28g | Fat: 33g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 107mg | Sodium: 1200mg | Potassium: 358mg | Fiber: 2g | Sugar: 16g | Vitamin A: 1091IU | Vitamin C: 2mg | Calcium: 544mg | Iron: 2mg

Looking for More?

If you can’t get enough macaroni goodness, then don’t miss our classic Midwestern Johnny Marzetti recipe, or this family weeknight favorite One Pot Cheeseburger Macaroni. Both are quick easy meals.

Or, if it’s grown-ups only, spoil yourself with this baked Seafood Mac and Cheese.