Get ready to experience comfort food nirvana with this incredible Pulled Pork Mac and Cheese! This dish combines two beloved classics into one irresistible meal that’s guaranteed to satisfy even the most demanding comfort food cravings.
The tender, smoky pulled pork nestled among creamy, cheesy pasta creates a perfect balance of flavors and textures. It’s the ultimate way to elevate ordinary mac and cheese into something truly special that will have everyone at your table asking for seconds.
Why You’ll Love This
- Perfect for using leftover pulled pork or a quick store-bought option
- Creamy, cheesy sauce with smoky, tender meat in every bite
- Ready in just 45 minutes from start to finish
- Kid-friendly but sophisticated enough for adults
- Makes excellent leftovers that reheat beautifully
Ingredients
- 3 cups uncooked elbow macaroni
- 4 tablespoons salted butter
- ¼ cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 cups whole milk
- 8 ounces Velveeta cheese, cubed
- 1⅓ cups cottage cheese
- ⅔ cup sour cream
- 2 cups sharp cheddar cheese, shredded (divided)
- 4 cups cooked pulled pork, shredded
- 1¼ cups barbecue sauce
- French fried onions or fresh parsley for topping
Instructions
- Preheat oven to 350°F. Cook elbow macaroni according to package directions until al dente. Drain and place in a greased 9×13 inch baking dish.
- In a medium saucepan, melt butter over medium heat. Add flour, salt, and sugar, stirring until smooth and well combined.
- Gradually whisk in the milk, stirring constantly to prevent lumps. Bring to a boil and cook for 2 minutes, stirring continuously, until mixture has thickened. Reduce heat to low.
- Stir in cubed Velveeta cheese until completely melted. Then add cottage cheese, sour cream, and 1 cup of the cheddar cheese, stirring until smooth and melted.
- Pour the cheese sauce over the cooked macaroni in the baking dish and stir gently to combine.
- In a medium bowl, mix the pulled pork with barbecue sauce. Spoon this mixture evenly over the mac and cheese. Sprinkle the remaining 1 cup of cheddar cheese on top.
- Cover and bake for 20 minutes, then uncover and bake an additional 20 minutes until heated through and cheese is bubbly. Garnish with french fried onions or parsley if desired.
Tips & Variations
- For extra smoky flavor, add a few drops of liquid smoke to the cheese sauce
- Spice it up with a diced jalapeño or a few dashes of hot sauce
- Try different cheese combinations – pepper jack adds a nice kick
- Add sautéed onions and bell peppers for extra vegetables and flavor
- Make ahead and refrigerate for up to 2 days; reheat with a splash of milk
- For a crispy top, mix breadcrumbs with a tablespoon of melted butter before broiling
Serving Suggestions
This hearty Pulled Pork Mac and Cheese pairs beautifully with a simple green salad dressed with a light vinaigrette to cut through the richness. For a true comfort food feast, serve alongside some tangy coleslaw or roasted vegetables like Brussels sprouts or broccoli.
A cold craft beer or a glass of bold red wine makes this meal perfect for casual entertaining or a cozy weekend dinner.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- The sauce will thicken as it cools; add a splash of milk when reheating
- For best results, reheat in the oven at 350°F for 15-20 minutes
- Look for pulled pork that isn’t overly sauced for the best texture in this dish
FAQs
Can I use a different type of pasta?
Absolutely! Any short pasta shape like shells, cavatappi, or rotini works well in this recipe.
Can I make this in advance for a party?
Yes! Prepare everything up to the point of baking, refrigerate, then bake for 25-30 minutes at 350°F until hot and bubbly.
What’s the best pulled pork to use?
Homemade is wonderful, but store-bought works great too. Just warm it slightly before adding to the mac and cheese.
Can I freeze this dish?
While you can freeze it, the texture of the sauce may change slightly upon thawing. Reheat from frozen at 350°F for about 45 minutes.
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