Go Back

Pulled Pork BBQ Mac And Cheese

A creamy, smoky, and tangy mac and cheese using leftover pulled pork, ready in just 30 minutes for a comforting dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta
  • 8 oz elbow pasta (or shells/cavatappi) Choose a shape with nooks to catch sauce.
Pulled Pork
  • 2 cups leftover pulled pork or store-bought Toss with BBQ sauce to rehydrate.
  • 2 tbsp BBQ sauce Use your favorite; balance of sweet and tangy preferred.
Cheese Sauce
  • 2 tbsp butter
  • 2 tbsp flour
  • 2 cups milk or half-and-half A splash of chicken broth can be used for a lighter feel.
  • 1 cup shredded cheddar cheese Freshly shredded for smoother melting.
  • 1 cup shredded Monterey Jack cheese Freshly shredded for smoother melting.
  • 1 pinch paprika For added flavor.
Seasonings
  • to taste salt
  • to taste pepper
  • 1 tsp garlic powder
  • 1 dash hot sauce Optional for heat.

Method
 

Preparation
  1. Boil the pasta in well-salted water until al dente. Reserve 1 cup of pasta water before draining.
  2. Warm the pulled pork in a small skillet. Toss with BBQ sauce until juicy and steamy.
  3. Make the cheese sauce: melt butter in a pot, whisk in flour, and cook for 1 minute. Slowly whisk in warm milk until smooth and slightly thick. Turn heat to low.
  4. Stir in the shredded cheeses by handfuls until melted and glossy. If it feels too thick, add a splash of pasta water.
  5. Fold the pasta and pork into the cheese sauce. Add a spoon or two more BBQ sauce to swirl through for that smoky tang.
Serving
  1. Serve hot. For a crispy top, place under the broiler in an oven-safe skillet for 2 to 3 minutes.

Notes

If pork is a little dry, stir in a teaspoon of butter or a splash of broth while warming it. For extra cheese pull, add mozzarella before broiling.