Pulled Pork Mac and Cheese
A cozy and filling dish combining smoky pulled pork, creamy noodles, and a cheesy top, perfect for any weeknight dinner.
Ingredients
Main Ingredients
- 8 oz Macaroni (elbows or shells) Choose elbows for classic, shells for better sauce retention.
- 2-3 cups Cooked pulled pork Use sauced or unsauced pulled pork.
- 2 tbsp Butter For making the sauce.
- 2 tbsp Flour For the sauce base.
- 2 cups Milk Whole milk is richer but any milk will do.
- 2 cups Cheese Sharp cheddar is recommended, plus mozzarella or Monterey Jack.
- 1 tsp Salt Adjust based on pulled pork saltiness.
- 1/2 tsp Black pepper
- 1 tsp Garlic powder Optional, for added flavor.
- 3 tbsp BBQ sauce Add if pulled pork is not saucy.
- 1/2 cup Bread crumbs Optional, for a crunchy topping.
Instructions
Preparation
- Boil the pasta in salted water until just barely tender, then drain and set aside.
- In the same pot, melt butter over medium heat and whisk in flour, cooking for about a minute.
- Slowly whisk in milk until thick enough to coat the back of a spoon.
- Stir in shredded cheese by handfuls, mixing until smooth. Season with salt, pepper, and any additional spices.
- Add the cooked pasta back into the pot and fold in the pulled pork. Adjust seasoning as needed.
- Serve immediately as stovetop mac, or for baking, pour into a buttered baking dish, top with cheese and breadcrumbs, and bake at 375°F for 15-20 minutes.
Notes
Store leftovers in an airtight container for 3-4 days in the fridge. To reheat, add a splash of milk and warm gradually.