Pulled Pork Macaroni and Cheese
Indulge in the ultimate comfort food fusion with this Pulled Pork Macaroni and Cheese recipe—a decadent dish that combines creamy, cheesy pasta with tender, flavorful pulled pork. Perfectly cooked elbow macaroni is smothered in a rich three-cheese sauce made with cheddar, Monterey Jack, and Parmesan, enhanced with just a hint of smoked paprika for depth. The layers of gooey mac and cheese sandwiching smoky, succulent pulled pork create a harmony of flavors, while an optional topping of golden breadcrumbs adds a satisfying crunch. Finished with a drizzle of barbecue sauce for a sweet, tangy punch, this baked casserole is ideal for family dinners, potlucks, or game-day feasts. Ready in under an hour and serving six, this hearty dish is a crowd-pleaser that takes comfort food to the next level.
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Recipe Information
Ingredients
- 16 oz Elbow macaroni
- 2 cups Pulled pork (cooked and shredded)
- 4 tbsp Unsalted butter
- 3 tbsp All-purpose flour
- 3 cups Whole milk
- 1 cup Heavy cream
- 2 cups Cheddar cheese (shredded)
- 1 cup Monterey Jack cheese (shredded)
- 1 cup Parmesan cheese (grated)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Smoked paprika
- 1 cup Breadcrumbs (optional, for topping)
- 0.5 cup BBQ sauce (optional, for drizzling)
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package directions until al dente. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1–2 minutes, stirring constantly, to create a roux.
Slowly whisk in the milk and heavy cream, making sure to remove any lumps. Continue to whisk until the mixture thickens, about 5 minutes.
Reduce the heat to low and stir in the cheddar cheese, Monterey Jack cheese, Parmesan cheese, salt, black pepper, and smoked paprika. Stir until the cheese is fully melted and the sauce is smooth.
Combine the cooked macaroni with the cheese sauce in a large mixing bowl, mixing until the pasta is evenly coated.
Spread half of the macaroni and cheese mixture into a greased 9x13 inch baking dish. Add a layer of pulled pork on top, then spread the remaining macaroni and cheese on top of the pulled pork layer.
If desired, sprinkle breadcrumbs evenly over the top for a crunchy topping.
Bake the dish in the preheated oven for 20–25 minutes, or until the cheese is bubbling and the topping is golden brown.
Remove from the oven and let cool for 5 minutes. If desired, drizzle with BBQ sauce before serving.
Serve warm and enjoy your Pulled Pork Macaroni and Cheese!
Nutrition Facts
Calories |
7618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 429.4 g | 551% | |
| Saturated Fat | 235.4 g | 1177% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 1382 mg | 461% | |
| Sodium | 12226 mg | 532% | |
| Total Carbohydrate | 539.8 g | 196% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 108.8 g | ||
| Protein | 386.2 g | 772% | |
| Vitamin D | 9.9 mcg | 49% | |
| Calcium | 6134 mg | 472% | |
| Iron | 29.5 mg | 164% | |
| Potassium | 3513 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
