Southern Pulled Pork Mac and Cheese

Leftover pulled pork mac and cheese brings new life to yesterday’s barbecue. Smoky, slow-cooked pork mixed with creamy, cheesy pasta creates a filling, one-dish meal that’s perfect for weeknights or game day spreads. It comes together in roughly 45 minutes and delivers bold, comforting flavor without turning dinner into a project.

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Love cheesy comfort food? Then this Southern creamy baked mac and cheese recipe is a must-try. You will also love our Hatch chile mac and cheese for a Southwest twist or our lobster truffle mac and cheese for a luxe version. If you have more leftover pulled pork to use up, then try our leftover pulled pork baked potato, pulled pork nachos, or pulled pork street tacos.

Key Ingredients and Substitutions

This recipe transforms basic mac and cheese into a hearty, flavorful meal by adding tender pulled pork and a few key ingredients.

In the printable recipe below, you can find a complete list of ingredients and measurements.

• Pasta: We recommend short, tubular pasta shapes, such as cavatappi, elbow macaroni, or shells, as they hold the cheese sauce well. For a higher protein option, you can use chickpea or lentil pasta.
• Cheese Blend: The combination of white cheddar and Monterey Jack creates the perfect balance of flavor and meltability. White cheddar offers a sharp, tangy flavor, while Monterey Jack adds a creamy texture. You can substitute yellow cheddar for white cheddar, or try adding smoked Gouda for an extra smoky flavor.
• Pulled Pork: Use leftover homemade pulled pork or store-bought for convenience. Whether you’re using smoked, slow-cooker, or Dutch oven pulled pork, the tender meat adds protein and bold flavor to the dish. If you don’t have pulled pork, you could substitute shredded rotisserie chicken, though the flavor profile will be different.
• BBQ Sauce: The BBQ sauce adds tang and sweetness that complements the rich cheese sauce. Choose your favorite style -Kansas City sweet, Carolina vinegar-based, Texas-style smoky sauce, or our homemade BBQ sauce that doesn’t use ketchup.
• Mustard Powder: This adds a subtle tang and depth to the cheese sauce without making it taste like mustard. If you don’t have mustard powder, a teaspoon of Dijon mustard works well, too.
• Pasta Water: Don’t skip reserving the pasta water! The starchy water is essential for creating a smooth, creamy sauce that clings to the pasta.

How to Make Pulled Pork Mac and Cheese

Here are the quick, step-by-step instructions with visuals; you can find the full instructions, including the exact ingredients, in the recipe card below.

Pro Tip: Shred your cheese while the pasta cooks to reduce prep time.

1. Start by preheating your oven to 375°F. Bring a large pot of salted water to a boil and cook your pasta until it’s just past al dente, about 12-15 minutes. Before you drain it, remember to reserve at least 1 ½ cups of the starchy pasta water. It’s key for a smooth sauce.

2. In a large sauté pan with high sides, melt your butter over medium heat. Whisk in the flour, salt, and mustard powder, stirring constantly. You’re making a roux here, which will thicken your sauce. Continue whisking until the mixture turns a light amber color.

3. Now add 2-3 tablespoons of your reserved pasta water to the roux, one at a time. The mixture will smooth out and become velvety. This is the foundation of your cheese sauce.

4. Mix in 1 cup of your cheeses, stirring until fully incorporated. Then add the remaining 1½ cups and continue stirring until completely melted.

5. Pour in the whipping cream and add more pasta water if needed. You’re looking for a smooth, slightly runny consistency.

6. Add your drained pasta to the cheese sauce and stir until every piece is evenly.

7. In a medium bowl, mix the pulled pork with BBQ sauce until well combined.

8. Transfer your mac and cheese to a lightly greased 9×13 casserole dish in an even layer. Top with your BBQ pulled pork mixture. Bake uncovered for 15-18 minutes, until hot and bubbling around the edges.

9. Let the dish rest for 5-7 minutes before serving to allow the sauce time thicken. If you’d like, drizzle with additional BBQ sauce and sprinkle with green onions before serving.

What to Serve with Pulled Pork Mac and Cheese

This BBQ pulled pork mac and cheese casserole is hearty enough to stand on its own, but adding a few sides can create a complete meal. Since pulled pork mac and cheese is rich and indulgent, lighter sides work best to balance the flavors.

For a fresh contrast, try a crisp salad or simple mixed greens with a tangy vinaigrette. The acidity cuts through the richness beautifully. Classic barbecue sides, such as Southern-style coleslaw, Texas caviar, and jicama corn black bean salad, complement the smoky flavors while adding texture and freshness.

For heartier options, baked beans and loaded potato salad make excellent companions to this comfort food dish.

Make-Ahead and Storage

Make-Ahead: You can prepare the mac and cheese up to the point of baking and refrigerate it, covered, for up to 24 hours. When ready to serve, let it sit at room temperature for 30 minutes, then bake as directed, adding an extra 5-10 minutes to the baking time.

How to Store: Store leftover pulled pork mac and cheese in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze portions in freezer-safe containers for up to 3 months. The mac and cheese should be cooled completely before freezing.

How to Reheat: For refrigerated leftovers, reheat in a 350°F oven, covered with foil, for about 20 minutes or until heated through. Add a splash of milk or pasta water to restore creaminess if needed. For frozen portions, thaw overnight in the refrigerator before reheating. You can reheat from frozen in a 325°F oven for approximately 45 minutes, or until the mac and cheese is hot throughout.

Recipe Tips and Notes

• Reserve extra pasta water. The starchy water is crucial for creating a smooth sauce. It’s better to have too much than not enough.
• Don’t overcook the pasta. Since the mac and cheese will continue cooking in the oven, keep the pasta just past al dente to prevent it from becoming mushy in the final dish.
• Use freshly grated cheese. Pre-shredded cheese contains anti-caking agents that can make your sauce grainy. For the smoothest results, grate your cheese from blocks.
• Let the dish rest. The 5-7 minute rest time allows the sauce to thicken and the flavors to meld. Don’t skip this step, even though it may be tempting to dive in right away.
• Control the sauce consistency. If your sauce seems too thick, add more pasta water to thin it out. If it’s too thin, let it simmer a bit longer to reduce.
• Balance the pork and cheese flavors. If your pulled pork is heavily sauced, use less BBQ sauce when mixing to prevent overpowering the cheese. Start with less and add more as needed.
• Double the recipe for a crowd. This recipe serves 4, but doubles easily for larger gatherings. Use a 9×13 dish when doubling the recipe, and increase the baking time by 5-10 minutes.

Frequently Asked Questions