Classic BBQ Pulled Pork Mac and Cheese

Mac and cheese is already the ultimate comfort food, but when you throw in tender, smoky BBQ pulled pork? It’s next-level delicious. This dish is a perfect combination of creamy, cheesy pasta and rich, saucy pork, giving you that perfect bite every time. Whether you're making it for a family dinner or a backyard cookout, this recipe is sure to be a hit!

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Classic BBQ Pulled Pork Mac and Cheese

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Prep Time 20 minutes mins

Cook Time 6 hours hrs

Mac and Cheese Cook Time 15 minutes mins

Total Time 6 hours hrs 35 minutes mins

Course Main Course

Cuisine American

Servings 4

Equipment

• Slow cooker or pressure cooker for the pulled pork
• Large pot for boiling pasta
• saucepan for cheese sauce
• Baking Dish if broiling
• Whisk
• Wooden Spoon or Spatula

Ingredients

  

For the Pulled Pork

• 3 lbs pork shoulder or pork butt
• 1 tbsp salt
• 1 tbsp black pepper
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper optional for heat
• 1 cup BBQ sauce your favorite brand or homemade
• ½ cup apple cider vinegar
• ½ cup chicken broth

For the Mac and Cheese

• 1 lb elbow macaroni or cavatappi
• 4 tbsp butter
• 4 tbsp all-purpose flour
• 3 cups whole milk
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded gouda cheese
• 1 cup shredded mozzarella cheese
• 1 tsp Dijon mustard
• ½ tsp smoked paprika
• Salt and pepper to taste

Toppings (Optional but Recommended)

• ½ cup panko breadcrumbs
• 2 tbsp melted butter
• ¼ cup chopped green onions
• Extra BBQ sauce for drizzling

Instructions

 

Step 1: Cook the Pulled Pork

1. Season the pork shoulder with salt, pepper, paprika, garlic powder, onion powder, and cayenne.
2. Place it in a slow cooker and add the apple cider vinegar and chicken broth.
3. Cook on low for 6-8 hours (or high for 4 hours) until the meat is fall-apart tender. (For a pressure cooker, cook on high pressure for 60 minutes, then quick release.)
4. Shred the pork with two forks and mix in the BBQ sauce. Set aside.
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Step 2: Make the Mac and Cheese

1. Boil the pasta according to package instructions. Drain and set aside.
2. In a saucepan, melt butter over medium heat, then whisk in the flour. Cook for about 1 minute.
3. Gradually add the milk and heavy cream, whisking constantly until smooth.
4. Stir in Dijon mustard, smoked paprika, salt, and pepper.
5. Add the shredded cheeses, one handful at a time, stirring until fully melted.
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Step 3: Assemble

1. Combine the cooked pasta with the cheese sauce, mixing well.
2. Gently fold in the BBQ pulled pork, making sure to evenly distribute it.

Step 4: Optional Broiled Topping

1. Preheat the broiler to high.
2. Mix the panko breadcrumbs with melted butter and sprinkle over the mac and cheese.
3. Broil for 2-3 minutes until golden brown.
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Step 5: Serve!

1. Garnish with chopped green onions and drizzle with extra BBQ sauce. Serve warm and enjoy!

Pairings

This BBQ Pulled Pork Mac and Cheese goes great with:

• Coleslaw – The crispness balances the richness.
• Cornbread – Sweet and fluffy, a perfect side.
• Pickles – A tangy contrast to the creamy, cheesy goodness.
• Sweet Tea or a Cold Beer – Classic BBQ beverages to round out the meal.

FAQs

1. Can I use store-bought pulled pork?

Absolutely! If you’re short on time, grab some pre-made pulled pork from your favorite BBQ joint or the grocery store. Just mix it with your favorite BBQ sauce before adding it to the mac and cheese.

2. What’s the best cheese to use?

A mix of sharp cheddar, gouda, and mozzarella works great. Cheddar gives it bold flavor, gouda adds smokiness, and mozzarella makes it extra gooey.

3. Can I make this ahead of time?

Yes! You can prep the pulled pork a day or two in advance and store it in the fridge. When ready to serve, make the mac and cheese fresh, then stir in the warmed pulled pork.

4. Can I use a different meat?

Of course! Shredded chicken or smoked brisket would also work well with this dish.