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Decadent BBQ Pulled Pork Mac and Cheese Recipe

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★★★★★

4.5 from 65 reviews

This Decadent BBQ Pulled Pork Mac and Cheese combines tender, smoky pulled pork with creamy, cheesy macaroni for a hearty and satisfying comfort food dinner. Featuring a blend of three cheeses—smoked gouda, sharp cheddar, and mozzarella—this mac and cheese delivers richness and gooey texture balanced by tangy barbecue sauce. Perfect for busy weeknights and crowd-pleasing meals, it transforms leftover pulled pork into an exciting dish ready in under an hour.

Ingredients

Scale

For the Pulled Pork:

  • 2 cups pulled pork (shredded)
  • 1 cup barbecue sauce (Sweet Baby Ray’s recommended)

For the Pasta:

  • 16 oz short-cut pasta (elbow macaroni or cavatappi work best)
  • 1 tsp kosher salt (for pasta water)

For the Cheese Sauce:

  • 4 tbsp butter (room temperature)
  • 2 tsp granulated garlic
  • 1 tsp onion powder
  • 1/2 tsp mustard powder (or 1 tbsp prepared yellow mustard as a substitute)
  • 1/2 tsp black pepper
  • 1/2 tsp red pepper flakes (optional but recommended)
  • 4 tbsp all-purpose flour (King Arthur preferred)
  • 3 cups whole milk (warmed slightly)
  • 8 oz smoked gouda cheese (freshly shredded)
  • 8 oz sharp cheddar cheese (freshly shredded preferred)
  • 8 oz mozzarella cheese (freshly shredded)
  • 1 tsp kosher salt (for seasoning sauce)
  • Additional black pepper to taste

Instructions

  1. Prepare Mise en Place and Cook Pasta: Shred the smoked gouda, sharp cheddar, and mozzarella cheeses, reserving one-third for topping. Warm the whole milk slightly to prevent the roux from clumping later. Bring a large pot of salted water to a boil, add 1 teaspoon kosher salt, and cook the pasta according to package instructions until al dente (about 2 minutes less than directed). Drain and set aside.
  2. Build the Cheese Sauce Base: In a large heavy-bottomed pot, melt 4 tablespoons of butter over medium heat. Stir in granulated garlic, onion powder, mustard powder, black pepper, and red pepper flakes, cooking about 30 seconds until fragrant. Whisk in 4 tablespoons of all-purpose flour and cook 1 minute to form a smooth roux. Gradually whisk in the warm milk, stirring continuously to avoid lumps. Continue cooking and stirring until the sauce thickens, about 4-5 minutes.
  3. Finish the Cheese Sauce and Combine with Pasta: Remove the sauce from heat to prevent scorching. Stir in two-thirds of the shredded gouda, cheddar, and mozzarella cheeses until melted and smooth. Season with salt and pepper to taste. Fold in the cooked pasta until evenly coated with the cheese sauce.
  4. Prepare Pork and Assemble for Baking: In a separate bowl, mix the pulled pork with the barbecue sauce until well coated. Preheat the oven to 400°F (200°C). Spread half the cheesy pasta mixture in a 9×13-inch baking dish. Layer half the barbecued pulled pork over the pasta and gently mix. Add the remaining pasta and top with the rest of the pulled pork and the reserved shredded cheeses, pressing lightly to help the cheese melt over the top.
  5. Bake, Broil, and Serve: Bake the assembled dish for 15 minutes to melt and meld the cheeses. Then, broil for about 2 minutes until the top is golden and bubbly—watch carefully to avoid burning. Let rest for 5 minutes before serving to allow the cheese sauce to set for easier portions and enhanced flavor.

Notes

  • Use leftover pulled pork or store-bought versions with minimal sauce for best results.
  • Substitute pulled pork with rotisserie chicken, shredded beef brisket, or similar meats if desired.
  • Any short pasta shape like elbows, shells, penne, or cavatappi works well.
  • Grate your own cheese for smooth melting; pre-shredded cheeses contain additives that prevent smooth melting.
  • Avoid adding cheese to boiling milk to prevent grainy texture; remove from heat first.
  • Cook pasta slightly under al dente as it continues to cook in the oven and absorbs sauce.
  • Warm pulled pork with barbecue sauce gently in a pan rather than microwaving to keep moist and flavorful.
  • Store leftovers in airtight containers in the fridge up to 4 days; freeze up to 3 months.
  • Reheat with a splash of milk in the microwave or covered in an oven at 350°F to restore creaminess.

Keywords: BBQ pulled pork, mac and cheese, comfort food, barbecue, cheesy pasta, pulled pork recipe, baked mac and cheese

Find it online: https://dylangranv.com/decadent-bbq-pulled-pork-mac-and-cheese-recipe/