Pulled Pork and Mac and Cheese – the ultimate combo. It’s like eating a backyard bbq in one fell swoop. Tender pulled pork is mixed between layers of noodles and melty cheese for a fun twist on one of your favorite comfort foods.
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Pork recipes are more than just pork chops and bacon. This gooey mac and cheese is proof of that. With layers of thick creamy cheese, pulled smoked pork shoulder, and all the other goodness you can sink your teeth into, it’s the perfect sort of meal to share with friends before the game starts.
What Is Pulled Pork Mac and Cheese?
If you thought regular Mac and cheese was the bomb diggity, then you’re going to love pulled pork Mac and cheese. This recipe uses leftover pulled pork cooked however you like, whether that’s Carolina pulled pork, oven roasted pulled pork, slow cooker pulled pork, or smoked pork butt.
Then, it’s layered between elbow noodles and gobs of gooey cheese for the ultimate comfort food.
Pork Mac and Cheese Ingredients
- Unsalted butter: Used for sautéing the onion and pepper and adds a velvety consistency to the mac and cheese.
- Onion: Adds a sweet and savory flavor.
- Sweet pepper: Adds a subset sweetness. Use a red or yellow bell pepper.
- Flour & chicken stock: Used to make a roux.
- Salt and pepper
- Milk: Creates creamy mac and cheese.
- Spicy brown mustard: Adds a tangy kick to the Mac and cheese. You could also use dijon mustard if you like.
- Cayenne pepper: Adds a slight kick of heat.
- Cheddar cheese, Pepper Jack cheese, & Monterey Jack cheese: These are the cheesy bases for our Mac and cheese. You can use any type of cheese you prefer. White cheddar, Colby jack, or sharp cheddar cheese would be great options.
- Shredded pulled pork: This will need to be prepared before making the recipe. Prepare it however you like.
- Black beans
- Elbow macaroni: Short pasta works best for mac and cheese. Use whatever kind of short pasta you like.
- Tortilla chips: Adds a slight crunch.
- Paprika: Adds a slightly smoky flavor.
- Scallions, assorted peppers, minced red onion, and avocado for garnish
How to Make Homemade Mac and Cheese with Pulled Pork
To begin, preheat your pellet smoker to 400ºF. In a large cast iron skillet over medium heat, melt 4 tablespoons of butter.
Next, add the minced onion and cook until it’s soft, usually about 5 minutes.
Then, toss in the chopped peppers and cook for an additional 3 to 5 minutes until they’re soft as well.
Sprinkle flour over the pan and stir to coat, cooking for another 30 seconds. Don’t forget to add a pinch of salt and pepper.
Now, slowly whisk in the chicken stock, creating a roux, ensuring no lumps form. Let it cook for about 2 minutes until the roux has a good color.
Gradually whisk in the milk, a 1/4 cup at a time. Add the brown mustard and cayenne, stirring to combine.
Slowly stir in the shredded cheddar, pepper jack, and Monterey Jack until the cheese melts.
Next, fold in the shredded pork, black beans, and cooked pasta. Top the mixture with the remaining Monterrey Jack cheese and crushed tortilla chips, then sprinkle it with paprika.
Dot the top of the mac and cheese with the remaining 4 tablespoons of butter. Place the skillet on the smoker and cook for 45 minutes to an hour until it’s bubbling.
Finally, garnish as desired with sliced scallions, peppers, red onion, avocado, and cilantro for serving. Alternatively, serve them in individual dishes and encourage everyone to add their own toppings.
Girl Carnivore Expert Recipe Tips
- Want to make bbq pork mac and cheese? Drizzle your favorite bbq sauce on top.
- Cook your macaroni noodles to al dente. You don’t want them too done, or they’ll become soggy.
- Used smoked cheddar for a smoky twist.
What to Serve With Pulled Pork Macaroni and Cheese
Whether you’re tailgating or having a summer cookout, this creamy mac and cheese is perfectly paired with some grilled corn on the cob and smoked potato salad for a complete meal the whole family will love.
Leftovers & Reheating
Store leftover pulled pork mac and cheese in an airtight container in the fridge for 2-3 days. It can be frozen for up to 3 months.
To reheat:
- Preheat your oven to 350ºF.
- Place in a cast iron skillet or baking dish and wrap with aluminum foil.
- Bake for at least 20 minutes or until heated through, adding more time if needed.
More Cheesy Recipes
- Double Smoked Chicken Mac and Cheese
- Smoked Jalapeno Mac and Cheese
- Dutch Oven Mac and Cheese
- Maple Meatballs Breakfast Mac and Cheese
If you’re looking for the ultimate mac and cheese filled with amazing flavor, you’ll love this pulled pork mac and cheese. It’s everything you could want in a dish and more.
Have you tried this recipe? Do us a favor and rate the recipe card with the ⭐ ⭐ ⭐ ⭐ ⭐ and drop a comment to help out the next reader.
Smoked Pulled Pork Mac and Cheese
Ingredients
- 8 tbsp unsalted butter divided
- ½ onion minced
- ½ sweet pepper chopped
- 4 tbsp flour
- Salt and pepper
- ½ cup chicken stock
- 1 ½ cup – 2 cups milk
- 1 tbsp spicy brown mustard
- ½ tsp cayenne pepper
- 5 oz cheddar cheese shredded
- 5 oz pepper jack cheese shredded
- 1 ½ cup shredded pulled pork
- 1 cup black beans rinsed and drained
- 8 oz elbow macaroni cooked al dente and drained
- 3 oz monterrey jack cheese shredded
- ½ cup tortilla chips crushed
- 1 tsp paprika
- Scallions assorted peppers, minced red onion and avocado for garnish
Instructions
- Preheat your pellet smoker to 400.
- Melt 4 tablespoons butter in a larger cast iron skillet over medium heat.
- Add the onion cook until soft, about 5 minutes.
- Add the peppers and cook another 3 to 5 minutes until soft.
- Sprinkle the flour over the pan and stir to coat. Cook for 30 seconds and add a pinch of salt and pepper.
- Slowly whisk in the stock, creating a roux, making sure no lumps form. Cook for 2 minutes.
- When the roux has a good color, whisk in the milk, a 1/4 cup at a time.
- Add the brown mustard and cayenne and stir to combine.
- Slowly stir in the cheddar and pepper jack cheeses to melt.
- Fold in the shredded pork, black beans, and cooked pasta.
- Top with the remaining monterrey jack cheese and crushed tortilla chips. Sprinkle with the paprika.
- Place the remaining 4 tablespoons of butter in dollops over the surface.
- Place on the smoker and cook for 45 minutes to an hour until bubbling.
- Garnish as desired with a variety of sliced scallions, peppers, red onion, avocado, and cilantro for serving or serve in their own dishes and encourage people to pile on their own toppings.
Notes
Nutrition
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Save Recipe BookmarkRecipe FAQs
Yep! Feel free to make the pulled pork ahead of time to have it ready for when you smoke the mac and cheese.
Absolutely! Freeze for up to 3 months. When you’re ready to eat it, follow the reheating instructions above.
