Pulled pork mac and cheese is made with a simple homemade macaroni and cheese recipe and leftover bbq. The ultimate comfort food, this is sure to become a meal the whole family will be requesting.
Delicious leftover BBQ mac and cheese recipe
There are so many reasons to try this simple, flavorful recipe:
Easy – The homemade mac and cheese comes together fast and if you are in a real hurry, you can use boxed mac and cheese. Having leftover pulled pork also makes this fast and easy. Be sure to check out these other leftover pulled pork recipes.
Delicious – This delicious recipe is full of amazing flavor and texture. Cheesy, creamy mac and cheese combined with smoky pork in a tangy BBQ sauce makes an incredible meal your taste buds can’t get enough of.
- Elbow macaroni – You will need 16 ounces of macaroni.
- Butter – Unsalted butter
- Flour – All-purpose flour is used to help thicken the homemade cheese sauce.
- Velvetta – This gives you the creamy cheese for the sauce.
- Shredded cheese – Mild or sharp cheddar cheese works well in this recipe.
- Garlic powder, salt, ground black pepper – Seasonings for the mac and cheese.
- Pulled pork – Use fresh or leftover pulled pork or leftver BBQ.
- BBQ sauce – You can use your favorite BBQ sauce. I used Sweet Baby Ray’s Original.
How to make pulled pork mac and cheese
Step one: Boil the macaroni noodles according to the box directions. Drain any excess water once they have finished cooking and set aside.
Step two: Place butter in a large pot or skillet over medium heat. Melt butter and then whisk in the flour. Slowly pour in milk while still whisking.
Step three: Whisk the milk mixture until it starts to thicken and boil. Add in cubed Velvetta and stir to melt. Stir in spices and shredded cheese.
Step four: Combine BBQ sauce and pulled pork in a separate bowl.
Step five: Place macaroni and cheese in a casserole dish. Place BBQ on top of the mac and cheese and then add extra shredded cheese.
Step six: Cover the casserole dish with aluminum foil and bake for 10-15 minutes or until cheese melts. Serve warm.
BBQ macaroni and cheese variations
Meat – Feel free to substitute pulled chicken or shredded beef for this recipe.
Cheese – Cheddar cheese, even white cheddar works great but you can substitute with other cheeses like colby jack, monterey jack, mozzarella, or even a smoked gouda.
Pasta – Elbow is a classic noodle shape for macaroni but you can substitute with pasta like rotini, penne, mostaccioli, or cavatappi.
How to store leftovers
Store: Let any leftovers cool and then store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in the oven.
Freeze: This mac and cheese casserole freezes well. Let it cool and then over with plastic wrap and then foil. Freeze for up to 3 months.
What to serve with this casserole
This recipe is basically a complete meal by itself but there are many side dishes that pair well with this casserole. A few favorites are:
More pork recipes
Pulled Pork Mac And Cheese
- 16 ounces elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all purpose flour
- 1 1/2 cups milk
- 1/2 pound Velveeta cheese cubed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 1/2 cups shredded cheddar cheese
- 4 cups pulled pork
- 1 cup BBQ sauce
- Preheat the oven 350 degrees.
- Boil elbow macaroni according to the box directions. Once finished cooking, drain the water and set noodles aside.
- Place butter In a medium saucepan or skillet over medium heat. Once melted, whisk in the flour.
- Stir in the milk, make sure to continually stir. Let the milk mixture come to a boil while still stirring.
- Mix in the cubed Velveeta cheese. Stir until it has melted. Add in salt, pepper, and garlic powder. Stir in 1 cup of shredded cheese.
- Once cheese has melted, pour the cheese mixture over elbow macaroni and stir until combined.
- Pour macaroni and cheese in a 9 x 13 casserole dish that has been sprayed with non-stick cooking spray.
- In a bowl, stir together pulled pork and BBQ sauce. Spoon the pork on top of the macaroni and cheese. Add remaining 1/2 cup of shredded cheese over the pork.
- Cover the dish with foil and bake for 15-20 minutes or until cheese is melted and heated through.
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