As the reigning mac and cheese queen (self-appointed), I am obsessed with trying out different types of this classic comfort food.
From the traditional soul-food mac staple to some more out-of-the-box variations like whiskey-infused mac and cheese and salty, smoky bacon mac and cheese, creamy cheese pasta is the ideal addition to any potluck, cookout, or holiday table, in my opinion.
While I love the convenience of my delectable stovetop mac, this casserole-style BBQ mac and cheese is the recipe to bust out when you’re looking to impress and throw down at the cookout. Best of all, if you already have your pulled pork ready to go, your platter of piggy mac can be on the table in under 30 minutes!
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Ingredients Needed
Full ingredients, measurements, and printable instructions are in the recipe card at the bottom of this post.
- Cooked BBQ pulled pork - While I typically use my favorite leftover classic pulled pork, you’re welcome to give this creamy mac a Latin flair by swapping in carnitas.
- Your favorite barbecue sauce - We love Sweet Baby Ray’s, but feel free to swap in whatever you prefer!
- Short-cut pasta - You don’t need to use macaroni or elbow pasta to make your homemade mac. Feel free to swap in any short shape like shells, penne, or rotini.
- All-purpose flour and Butter for the roux.
- Whole milk - In a pinch, you can dilute heavy cream to make whole milk by combining equal parts of heavy cream and water or chicken stock. Evaporated 2% milk will also work.
- Granulated garlic & onion powder.
- Mustard powder - For adding a tangy flavor that compliments the richness of the cheese sauce while also helping to emulsify the mornay.
- Red pepper flakes - For a hint of heat. Feel free to swap in cayenne powder or ground chipotle instead.
- Sharp cheddar cheese - Either yellow or white cheddar will work. Sharp cheddar has that tangy 'cheese' flavor we really love in a good mac and cheese.
- Mozzarella cheese - this is a must for that cheese pull!
- Smoked gouda - For an added layer of smoky, creamy goodness. You’re also welcome to use regular gouda and add ½ teaspoon of smoked paprika or swap in smoked cheddar instead.
How To Make Pulled Pork Mac 'n' Cheese
Step 1
Mix in the sauce.
the pulled pork and bbq sauce together until well-coated while the pasta boils in a large pot.
Step 2
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Make the roux by melting 4 tablespoons of butter over medium heat and whisking equal parts flour.
Step 3
Make the bechamel.
Make the bechamel by slowly whisking in the milk. Will it look crazy at first? Yes. Will it smooth out? Also, yes. Trust the process. Cook for 4-5 minutes, or until thick enough to coat the back of a spoon.
Step 4
Add in the cheese.
Make a mornay sauce by whisking the grated cheese into the bechamel, stirring until the cheese melts. Remember to take the pot off the heat first!
Step 5
Add in the cheese.
Toss the cooked pasta and cheese sauce in a large mixing bowl until well-coated. Pour into a prepared baking dish and add half of the pulled pork in dollops, then use a spoon to swirl it through the pasta.
Step 6
Add in the cheese.
Add the remaining pork and cheese on top of the mac and bake in a preheated oven for 15-20 minutes, or until warmed through and beginning to turn golden at the edges.
Step 7
Broil for crispy bits.
Broil for an additional 2 minutes to ensure crispy bits of browned cheese and bbq pork. YUM.
Variations
- Go gluten-free. My mac recipes do great with gluten free noodles. Use your favorite 1:1 all purpose gluten free flour (I recommend the one from Bob's Red Mill).
- Add in something unexpected like chopped pickled jalapenos, caramelized onions, or topping the mac with crunchy panko or crushed potato chips.
Chef's Tips
- Grate your own cheese. Pre-shredded cheese is coated in a starch to keep them from melting together in the bag...unfortunately this also makes it difficult to melt well in a cheese sauce. Make grating easy by using a food processor with a grating disc attachment.
- Avoid overcooked pasta by boiling it just under al dente, according to the package. It'll continue to cook in the oven.
Make-Ahead, Storage, & Reheating
As with most casseroles, this baked pork mac and cheese is perfect for meal prep or to make ahead for a party!
- Assemble it through step 8, wrap tightly with foil, and refrigerate for up to 2-3 days. When you’re ready to serve it, bake according the recipe directions!
- Any leftover BBQ mac n’ cheese can be stored in a clean, airtight container in the fridge for up to 5 days.
- To reheat, warm it in an ovenproof dish at 320ºF for about 15 to 20 minutes, or zap it in the microwave in 30 second increments until heated through.
Frequently Asked Questions
Using a roux can help to create a creamy, smooth texture in the cheese sauce and can help to prevent the sauce from becoming lumpy or grainy, but I know many people get intimidated by it.
If you prefer a mac and cheese without a roux, you can make my well-loved soul food mac and cheese recipe, just add in these cheeses and the bbq pork!
To avoid dry, grainy mac n’ cheese make sure to follow the recipe closely, use enough sauce and cheese to keep it moist, and avoid overbaking. You can also try covering the dish with foil during baking to trap in moisture and prevent the dish from drying out, then remove the foil just to broil it at the end.
More Cookout Ready Recipes
Craving more cozy recipes? Sign up for the Sweet Tea & Thyme newsletter, save this recipe with the Pin button. If you whip it up, tag me (@sweet_tea_thyme on IG/@sweetteaandthyme on TikTok) and don’t forget to leave a star rating and note below, it helps more than you know, friend.
Pulled Pork Mac and Cheese
Ingredients
- 2 cups leftover pulled pork
- 1 cup barbecue sauce
- 16 ounces short-cut pasta
- 4 tablespoon butter
- 2 teaspoon granulated garlic
- 1 teaspoon onion powder
- ½ teaspoon mustard powder
- ½ teaspoon red pepper flakes
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 4 tablespoon all-purpose flour
- 3 cups whole milk
- 8 oz sharp cheddar cheese, grated
- 8 oz smoked gouda cheese, grated
- 8 oz mozzarella cheese, grated
Instructions
- Preheat the oven to 400ºF (200ºC).
- In a medium sized bowl, mix the barbecue sauce and pulled pork together until all of the pork is coated in sauce. Set aside.2 cups leftover pulled pork, 1 cup barbecue sauce
- Set a large pot of salted water to boil, then add the pasta. Cook to package directions for al dente.16 ounces short-cut pasta
- While pasta is boiling, in a medium sized pot or dutch oven over medium heat, melt butter and stir in spices. Then whisk in flour to create a roux. Cook the mixture for one minute, then slowly add the milk to the roux, whisking vigorously (it will look crazy and seize up before it smooths out), until the milk is completely added and the mixture is smooth.4 tablespoon butter, 2 teaspoon granulated garlic, 1 teaspoon onion powder, ½ teaspoon mustard powder, ½ teaspoon red pepper flakes, 1 teaspoon kosher salt, 4 tablespoon all-purpose flour, 3 cups whole milk, ½ teaspoon freshly ground black pepper
- Allow your bechamel to cook for 4-5 minutes, whisking occasionally, until the sauce is thickened slightly, being able to coat the back of a spoon.
- Take the bechamel sauce off the heat and add cheese by the handful, keeping ⅓ of the cheese for topping your dish. Mix well until all the cheese is melted. Taste and add the salt and pepper, if needed.8 oz sharp cheddar cheese, 8 oz smoked gouda cheese, 8 oz mozzarella cheese
- When the pasta is cooked to al dente, add it to a large mixing bowl and pour cheese sauce over it. Stir well to coat all the pasta in the cheese sauce, then put mixture into an oven safe 9x13 baking dish.
- Add half the pulled pork to the baking dish, then use a spoon to mix and swirl the pulled pork into the mac and cheese. Top the casserole with the remaining pulled pork and sprinkle the reserved cheese over the top of the dish.
- Bake the mac and cheese in the preheated oven for 15 minutes, then turn the oven to a high broil and broil for 2 minutes to ensure browned, crispy bits of cheese and pork.
- Let cool for about 5 minutes, then serve.
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