
Pulled Pork Mac and Cheese
Total Time
Prep: 40 min. Bake: 15 min.
Yield
8 servings
Can't decide between pulled pork sandwiches and mac and cheese? Meet your new favorite mash-up: pulled pork mac and cheese.
Ingredients
- 2 cups cooked shredded pork
- 3/4 cup barbecue sauce
- 1 pound uncooked elbow macaroni
- 1/4 cup butter
- 1/4 cup chopped onion
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1-1/4 teaspoons salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1-1/2 cups shredded mild cheddar cheese
- 1 cup shredded sharp cheddar cheese, divided
Directions
- Preheat oven to 400°. In a small bowl, stir together pulled pork and barbeque sauce; set aside.
- Cook macaroni according to package directions. Drain; set aside.
- In a large sauce pot, melt butter over medium heat. Add onion; cook until soft, 4-5 minutes. Stir in flour; cook until lightly browned, whisking constantly. Gradually add milk, salt, pepper and garlic powder. Bring to a simmer; cook until thickened, 3-4 minutes, whisking occasionally. Stir in cheddar cheese and 1/2 cup sharp cheddar cheese, until cheese has melted. Mix in cooked macaroni.
- Transfer mixture to a greased 13x9-in. baking dish. Place dollops of barbeque pulled pork on top of mac and cheese; use a knife to swirl around. Top with remaining 1/2 cup sharp cheddar cheese. Bake until cheese is bubbly and edges are golden brown, 15-20 minutes.
Nutrition Facts
1 cup: 585 calories, 23g fat (12g saturated fat), 71mg cholesterol, 1336mg sodium, 70g carbohydrate (23g sugars, 2g fiber), 25g protein.
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