Pulled Pork Macaroni and Cheese

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 12/1/21
Macaroni and cheese with pulled pork

Diana Rattray

Prep: 15 mins
Cook: 35 mins
Total: 50 mins
Servings: 4 servings
Nutrition Facts (per serving)
1080 Calories
68g Fat
57g Carbs
59g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 1080
% Daily Value*
Total Fat 68g 87%
Saturated Fat 38g 191%
Cholesterol 224mg 75%
Sodium 2156mg 94%
Total Carbohydrate 57g 21%
Dietary Fiber 3g 10%
Total Sugars 26g
Protein 59g
Vitamin C 1mg 3%
Calcium 1219mg 94%
Iron 3mg 17%
Potassium 701mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

We all love to eat pulled pork with macaroni and cheese on the side, but have you ever thought about mixing them together? This recipe combines the two comfort foods to make an incredibly tasty casserole. Whether you use purchased pulled pork or your own homemade leftovers, this casserole will quickly become a family favorite.

Serve this casserole with homemade coleslaw and biscuits or soft rolls. You can substitute pulled chicken, pulled ham, leftover barbecue, or shredded beef for the pulled pork if you like.

Ingredients

  • 8 ounces uncooked macaroni, about 2 cups

  • 1/4 cup (4 tablespoons) unsalted butter

  • 1/4 cup all-purpose flour

  • 2 cups milk

  • 1/2 teaspoon ground mustard

  • 1/2 teaspoon salt, or to taste

  • 1/4 teaspoon freshly ground black pepper

  • 2 1/2 cups shredded sharp cheddar cheese, divided

  • 2 cups pulled pork

Steps to Make It

  1. Cook the macaroni in boiling salted water following package directions. Drain and rinse in a colander.

  2. Heat the oven to 350 F (180 C). Butter a 2 1/2- to 3-quart baking dish.

  3. Meanwhile, heat butter in a saucepan over medium heat. Add the flour and continue cooking for 2 minutes, stirring or whisking constantly. Gradually add the milk, whisking to blend thoroughly. Cook, stirring, until thickened and smooth.

  4. Stir in the ground mustard, salt, and freshly ground black pepper. Add 2 cups of sharp cheddar cheese and cook, stirring, until melted.

  5. Combine the drained macaroni with the cheese sauce, blending well. 

  6. Heat the pulled pork on the stovetop or in the microwave until hot (or as package directs if you use purchased).

  7. Spoon the macaroni and cheese mixture into the baking dish. Top with the pulled pork. Sprinkle the pulled pork with the remaining cheddar cheese.

  8. Bake for about 20 to 25 minutes, or until the casserole is hot and the cheese has melted.

Tips

  • Freeze leftover pulled pork so you'll have it whenever you need a quick meal.
  • To speed up making the béchamel (the butter/flour/milk white sauce), use warmed milk and add it gradually as recipe states.
  • If you like Tex-Mex flavors, add some chopped jalapeño and/or mild chopped green chile peppers. This will go nicely especially if you top the casserole with the Mexican cheese blend.

Recipe Variations

  • Mix in some chopped jalapeño and/or mild chopped green chile peppers. This will go nicely especially if you top the casserole with the Mexican cheese blend.
  • Feel free to use other pasta shapes such as penne, shells, or rotini. 
  • If you add a vegetable such as broccoli or peas this will be a one-dish meal.
  • For a crispier topping, sprinkle on some breadcrumbs with the shredded cheese.