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Pulled Pork BBQ Mac and Cheese

This 30-minute dish combines creamy macaroni and cheese with tender pulled pork and tangy barbecue sauce for a quick and satisfying dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Barbecue
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 ounces elbow macaroni Or any sturdy short pasta shape.
  • 2 cups cooked pulled pork Use leftovers for best results.
  • 1 cup barbecue sauce Use a tangy or tomato-based sauce.
  • 2 cups sharp cheddar cheese, shredded For a creamy texture.
  • 1 cup Monterey Jack cheese, shredded Optional for added creaminess.
  • 1/2 cup milk To adjust the sauce consistency.

Method
 

Cooking the Pasta
  1. Bring a large pot of salted water to a boil and cook the elbow macaroni according to package directions until al dente. Drain and set aside.
Preparing the Sauce
  1. In a large saucepan over medium heat, combine the cooked pulled pork, barbecue sauce, and milk. Stir to combine and heat through.
  2. Gradually stir in the shredded cheddar and Monterey Jack cheese until melted and the sauce is creamy.
Combining Ingredients
  1. Add the cooked macaroni to the cheese sauce and stir until well coated.
  2. Adjust seasoning with salt and pepper if necessary.
Serving
  1. Serve hot with extra barbecue sauce on the side.

Notes

For the creamiest texture, avoid overheating the sauce and consider using freshly shredded cheese. Leftovers should be refrigerated promptly and consumed within three to four days.