Introduction

This Decadent BBQ Pulled Pork Mac and Cheese combines tender, smoky pulled pork with creamy, cheesy macaroni for the ultimate comfort food. It’s rich, hearty, and perfect for satisfying family dinners or turning leftovers into something special.

Decadent BBQ Pulled Pork Mac and Cheese Recipe - Recipe Image

Ingredients

2 cups pulled pork (shredded)
1 cup barbecue sauce (I use Sweet Baby Ray’s)
16 oz short-cut pasta (elbow or cavatappi work best)
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp red pepper flakes (optional but recommended)
2 tsp granulated garlic
3 cups whole milk (warmed slightly)
8 oz smoked gouda cheese (adds smoky richness)
8 oz sharp cheddar cheese (freshly shredded preferred)
8 oz mozzarella cheese
4 tbsp butter (room temperature)
1 tsp onion powder
1/2 tsp mustard powder (adds depth)
4 tbsp all-purpose flour

Instructions

Step 1: Prepare your ingredients by shredding the smoked gouda, sharp cheddar, and mozzarella cheeses, reserving one-third for topping later. Warm the whole milk slightly. In a large pot, bring salted water to a boil and cook the pasta until just al dente according to package directions. Drain and set aside.
Step 2: In a large heavy-bottomed pot, melt the butter over medium heat. Stir in granulated garlic, onion powder, mustard powder, black pepper, and red pepper flakes and cook for 30 seconds until fragrant. Whisk in the flour to form a roux and cook for 1 minute while whisking.
Step 3: Gradually pour in the warm milk, whisking constantly to avoid lumps. Continue to cook, stirring occasionally, until the sauce thickens, about 4-5 minutes. Remove from heat before adding cheese.
Step 4: Add two-thirds of the shredded gouda, cheddar, and mozzarella cheeses to the sauce and stir until melted and smooth. Season with extra salt and pepper to taste. Fold in the cooked pasta until fully coated with cheese sauce.
Step 5: In a separate bowl, mix the pulled pork with barbecue sauce until well coated. Preheat oven to 400°F (200°C).
Step 6: In a 9×13 inch baking dish, spread half of the cheesy pasta mixture. Layer half of the BBQ pulled pork over it and gently mix. Add the remaining pasta mixture, then top evenly with the remaining pulled pork and reserved cheese. Press the top layer lightly for better melting.
Step 7: Bake for 15 minutes to melt and meld the cheeses. For a golden crust, broil for 2 minutes, watching carefully. Let cool for 5 minutes before serving to let the sauce set.

Tips & Variations

If you don’t have pulled pork, try rotisserie chicken, shredded beef brisket, or store-bought deli pulled pork warmed with BBQ sauce.
Any short pasta shapes like shells, penne, or cavatappi work well in this recipe.
Mix cheeses to your preference: gruyere, monterey jack, or all cheddar are tasty substitutions.
Use 2% milk or half-and-half if you want a lighter or richer sauce.
If you don’t have mustard powder, substitute with 1 tablespoon prepared yellow mustard for the same tang.
Choose your favorite style of BBQ sauce—sweet, smoky, spicy, or vinegar-based will all work well.
Avoid adding cheese to boiling-hot milk; remove from heat and let cool briefly to keep sauce smooth and creamy.
Cook pasta 2 minutes less than package instructions to prevent overcooking after baking.
Grate your own cheese from blocks for better melting than pre-shredded cheese.
Reheat pulled pork slowly in a pan with BBQ sauce rather than microwaving to preserve moisture and flavor.

Storage

Store leftover mac and cheese in an airtight container in the fridge for up to 4 days. The flavors improve after a day or two. You can freeze it for up to 3 months, though the texture may change slightly when thawed. Reheat in the microwave with a splash of milk, stirring frequently, or in the oven at 350°F covered with foil to maintain creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of meat instead of pulled pork?

Yes, rotisserie chicken, shredded beef brisket, or store-bought pulled pork all make excellent alternatives. Just warm the meat with BBQ sauce before adding to the mac and cheese.

What pasta works best for mac and cheese?

Short-cut pasta shapes like elbow macaroni, shells, penne, or cavatappi hold the cheese sauce well. Choose whichever you prefer or have on hand.