Pulled Pork Mac and Cheese

Creamy, cheesy and filled with deliciousness this Pulled Pork Mac and Cheese is an easy, cheesy dinner recipe that will have the whole family asking for seconds!

Pasta in our house is like gold. Everyone is down for all types of pasta, they don’t care it always gets eaten and we make it all the time, especially this Pulled Pork Mac and Cheese.

One of our favorite dinner recipes to be honest. It has seriously a great flavor combination that you will go crazy for. I know that it may sound awkward, but trust me it works.

This is a great way to use up any of your leftover pulled pork, or you can use store-bought as well! So there are a couple options when making this recipe.

A homemade cheese sauce really puts this over the top! Creamy and smooth, it really puts it over the top with also adding extra cheese to the top to melt all over the pasta.

I first shared this recipe back in 2016, it really needed to be updated and brought back into the limelight because it is just that darn good, you will find out once you make it!

Creamy, cheesy and full or BBQ Pork – come on! Tell me that doesn’t sound good, I know some people will think differently but this combo I’ve seen over the years has made its way into quite a few restaurants!

Some of my other favorite pasta recipes that we have on our site include: Tortellini Bake, One Pot Cajun Pasta and Chicken Fajita Pasta.

WHY THIS RECIPE WORKS:

• You can use any of your favorite smaller pasta for this.
• Change the flavor using different BBQ sauces to achieve your favorite combo.
• Using store-bought or leftover pulled pork from another recipe makes this easy!

INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):

Spiral pasta
Shredded pork
BBQ sauce
Butter
All-purpose flour
Milk
Cheddar cheese
Salt
Pepper

HOW TO MAKE PULLED PORK MAC AND CHEESE, STEP BY STEP:

1. Preheat the oven to 350 degrees F.
2. Cook pasta according to package directions.
3. Once cooked, put in a 9×13-inch casserole dish.
4. In a bowl mix your shredded pork and 1 cup BBQ sauce and place in the microwave and heat until warm.
5. Stir BBQ pork into the pasta.
6. To make sauce, in a medium saucepan heat your butter until melted and whisk in your flour.
7. Slowly stir in milk and simmer until it starts to thicken.
8. Once thickened, stir in 2 ½ cups of cheese until melted.
9. Stir cheese sauce, ½ cup bbq sauce, and salt and pepper to your liking into the pasta until combined.
10. Sprinkle top with the remaining cheese until covered.
11. Bake for 25 minutes or until lightly golden.
12.  Drizzle with more BBQ sauce if desired. 
13. Serve and enjoy!

WHAT KIND OF BBQ SAUCE IS BEST FOR THIS?

This is honestly a personal preference, you can use any of your favorite BBQ Sauces that you like. We use just a plain BBQ sauce for this recipe.

But switch it up and try new flavors and that way you will find what one you really like that pairs with this dish.

WHAT CHEESE IS BEST TO USE?

First off you want to use freshly shredded cheese, do not use a bagged cheese as it has preservatives and doesn’t like to melt properly. 

We like to use regular cheddar as it complements the flavors nicely, but you can absolutely mix it up! We have tried it with Monterey Jack and Colby Jack as well and they are great.

CAN I USE ANOTHER PASTA?

Yes! I love using spiral pasta for this as it really grabs onto the cheese sauce. If you are not a fan of spiral pasta you can use elbows, penne, rotini, bowtie, etc.

Just make sure that you are using the same amount of pasta that you would if you were using spiral.

HOW CAN I GET SHREDDED PORK?

You can usually get shredded pork at your local grocer, you can get it with bbq sauce already on it and you can add some more or you can get plain.

This is also great with leftover pulled pork recipes to use up that pork in another form, this is what we do often!

HOW TO STORE:

This can be stored in the refrigerator in an airtight container where it will last for up to 2-3 days.

This can also be frozen, place in a freezer container and it will keep in the freezer for up to 3 months. To defrost remove from freezer and place in refrigerator overnight.

Reheat this in the microwave or in the oven at 350 degrees F until warmed through.

TIPS AND TRICKS:

• Make sure you use freshly shredded cheese.
• You can switch up your cheese to your liking, we use cheddar.
• Any smaller pasta will work in place of the spiral as long as you use the same amount.
• This can be frozen, see my tips above on how to do that.
• Use your favorite BBQ sauce for this recipe, anything will do!
• You can get the pulled pork from the store or you can use leftover pulled pork.

Looking for a fun, flavorful and filling meal that will make everyone’s taste buds jump? Then you absolutely have to make this Pulled Pork Mac and Cheese.

If you like this recipe you might also like:

• Pepper Jack Bacon Mac and Cheese
• Buffalo Chicken Mac and Cheese
• Sloppy Joe Casserole

If you’ve tried this PULLED PORK MAC AND CHEESE or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!

Pulled Pork Mac and Cheese

Creamy, cheesy and filled with deliciousness this Pulled Pork Mac and Cheese is an easy, cheesy dinner recipe that will have the whole family asking for seconds!

Print Pin Rate

Course: Main Course

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 6

Calories: 1044kcal

Author: Tornadough Alli

Ingredients

• ▢ 16 ounce box spiral pasta
• ▢ 2 cups shredded pork
• ▢ 1 - 1 ½ cups BBQ sauce your favorite kind divided, plus more for serving

Cheese Sauce:

• ▢ 3 Tablespoons butter
• ▢ 2 Tablespoons all-purpose flour
• ▢ 2 cups milk
• ▢ 4 cups freshly shredded cheddar cheese
• ▢ Salt and pepper to taste.

Instructions

• Preheat the oven to 350 degrees F.
• Cook pasta according to package directions.
• Once cooked, put in a 9x13-inch casserole dish.
• In a bowl mix your shredded pork and 1 cup BBQ sauce and place in the microwave and heat until warm.
• Stir BBQ pork into the pasta.
• To make sauce, in a medium saucepan heat your butter until melted and whisk in your flour.
• Slowly stir in milk and simmer until it starts to thicken.
• Once thickened, stir in 2 ½ cups of cheese until melted.
• Stir cheese sauce, ½ cup bbq sauce, and salt and pepper to your liking into the pasta until combined.
• Sprinkle top with the remaining cheese until covered.
• Bake for 25 minutes or until lightly golden.
• Drizzle with more BBQ sauce if desired.
• Serve and enjoy!

Notes

• Make sure you use freshly shredded cheese.
• You can switch up your cheese to your liking, we use cheddar.
• Any smaller pasta will work in place of the spiral as long as you use the same amount.
• This can be frozen, see my tips above on how to do that.
• Use your favorite BBQ sauce for this recipe, anything will do!
• You can get the pulled pork from the store or you can use leftover pulled pork.

Nutrition

Calories: 1044kcal | Carbohydrates: 126g | Protein: 42g | Fat: 41g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 2251mg | Potassium: 631mg | Fiber: 4g | Sugar: 58g | Vitamin A: 1447IU | Vitamin C: 2mg | Calcium: 732mg | Iron: 3mg

Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.

Tried this recipe?Mention @TornadoughAlli or tag #TornadoughAlli!

Nutrition Disclaimer