My pulled pork mac and cheese is made with a simple homemade macaroni and cheese recipe and leftover bbq. I love how every bite is bursting with a mix of smokey barbecue flavor and cheesy macaroni. The ultimate comfort food, I’m excited to share this recipe that stands out from the rest.

My kids are picky eaters but two dishes they all love are macaroni and cheese and BBQ pork. So the first time I combined them together into one meal they couldn’t get enough.

Now they ask for BBQ mac every time my husband smokes pulled pork. They now prefer this to a BBQ sandwich and I can’t blame them, it’s so good!

Delicious leftover BBQ mac and cheese recipe

There are so many reasons to try this simple, flavorful recipe:

Easy – I love how this 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.

Pulled pork mac and cheese ingredients

• 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 pork 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 BBQ pulled pork mac and cheese

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:

• Side salad
• Broccoli
• Asparagus
• Slaw
• Cucumber salad

More pork recipes

If you are looking for more pork recipes to try, here are a few of my other favorites.

• Pork Noodle Casserole
• Baked Pork Tenderloin
• Pulled Pork Rub
• Thin Pork Chops