Pulled Pork Macaroni and Cheese

Pulled Pork Macaroni and Cheese is the kind of recipe that turns weekday dinner into a little celebration. Creamy homemade macaroni meets melty cheese in every bite then gets loaded up with tender barbecue pulled pork for a truly satisfying meal. This dish started as a way to use up leftovers and quickly became a family favorite that everyone looks forward to all week.

I first recreated this dish after tasting something similar at a great little barbecue spot in town. It never lasts long in my house because everyone wants seconds so be ready for an empty pan.

Ingredients

• Elbow macaroni or any smaller pasta: adds the perfect bite and soaks up the cheese sauce. Look for bronze cut pasta if you want extra texture
• Salted butter: sets the creamy foundation of the cheese sauce. Choose high butterfat for best flavor
• All purpose flour: thickens the sauce beautifully. Make sure it is fresh and sifted for smoothness
• Evaporated milk: gives the sauce extra richness and a slight sweetness that works so well with barbecue flavors. Use a good brand for creamier results
• Chicken broth: layers in savory depth and makes the sauce just loose enough. Go for low sodium if you want to control seasoning
• Salt and pepper: bring the whole dish together. Fresh cracked pepper adds a nice kick
• Dijon mustard: wakes up all the flavors and adds a little tang. Use a true Dijon for best impact
• Onion powder: provides mellow savoriness. Freshly opened bottles have the best flavor
• Fresh garlic: adds another layer of depth. Grate or mince your own for real zing
• Cheddar cheese: balances classic flavor and meltiness. Shred it yourself from a block for best texture
• Gouda cheese: adds nutty smoothness to the sauce. Look for a wedge and grate it for a creamy melt
• Pulled pork: delivers tender meaty bites. Leftovers or refrigerated grocery store versions both work
• Barbecue sauce: brings sweet and smoky notes. Use your family favorite or try a bold hickory version

Step-by-Step Instructions

Cook the Pasta:

Boil plenty of salted water and cook your pasta until al dente which means just barely tender with a little bite left. Once drained quickly rinse under cold water to stop the cooking and set aside. Save a cup of the cooking water if you want a looser sauce

Make the Roux:

Melt butter over medium heat in a sturdy pot then stir in all purpose flour using a whisk. Cook this mix for five full minutes with constant whisking so the flour loses its raw taste but does not brown. This creates a velvety base for the sauce

Build the Cheese Sauce:

Reduce the heat to low and pour in the evaporated milk followed by chicken broth salt pepper Dijon mustard onion powder and garlic. Whisk it all together and increase heat just until you see small bubbles around the edges. Let this simmer gently for five to ten minutes until slightly thickened but still pourable

Add in Cheese:

Turn off the heat. Begin adding cheddar and gouda cheeses a handful at a time whisking constantly. The sauce will turn smooth and glossy as the cheese melts. Keep going until all cheese is fully incorporated with no lumps left

Combine Pasta and Cheese:

Add drained pasta into the cheese sauce. Stir well until every piece is coated. For a looser consistency gradually add some reserved pasta water and stir again until just right

Add Pulled Pork and Sauce:

Warm your pulled pork and layer it on top of the mac and cheese. Drizzle barbecue sauce over everything so each bite gets smoky flavor. For a pretty finish you can add a little extra grated cheese on top

Serve and Enjoy:

Spoon into bowls and garnish as you like. Enjoy right away while melty and warm

Gouda is my not so secret favorite cheese for sauces because it melts so smoothly and gives a little richness without being overwhelming. My family always jokes that I never make just plain macaroni and cheese anymore because pulled pork always finds its way onto the table

Storage Tips

Store the mac and cheese and the pulled pork separately in airtight containers. They will last up to four days in the fridge and can be reheated gently on the stovetop or in the microwave. If freezing cool completely before sealing in freezer safe packaging and label for up to half a year. Thaw overnight in the fridge before reheating for best texture

Ingredient Substitutions

If you are out of evaporated milk swap with whole milk heavy cream or half and half. Any flavorful cheese that melts well such as Monterey Jack or fontina makes a nice substitute if you do not have gouda. Try spiral or bowtie pasta for a different texture or even gluten free pasta if needed

Serving Suggestions

You can serve this as a main dish on its own or pair it with a simple green salad for a little freshness. Cornbread or a pile of steamed broccoli are great on the side. If you like spice add sliced jalapeños or a little dash of hot sauce on top

Cultural and Historical Context

Pulled pork and macaroni and cheese are both classic comfort foods in the South where barbecue culture is strong. The combination is a recent trend that started in barbecue joints wanting to combine house favorites into one plate. This mash up is now a regular feature at cookouts and tailgate parties

Common Recipe Questions

→ Which cheeses work best for this dish?

Cheddar and gouda offer excellent flavor and melt beautifully, but any favorite cheese can be used for a unique twist. Freshly grated cheese is recommended for a creamier texture.

→ Can leftover pulled pork be used?

Absolutely! Leftover smoked or slow-cooked pork works perfectly, or you can use pre-made pulled pork from the store for convenience.

→ Is there a suitable pasta substitute for macaroni?

Short pasta varieties like penne, bowties, or spirals pair well here, so feel free to use what you have on hand.

→ Are there substitutes for evaporated milk?

Whole milk, half and half, or heavy cream can be used to make the sauce rich and smooth if evaporated milk is unavailable.

→ How should leftovers be stored?

Store pulled pork and cheesy macaroni separately in airtight containers in the fridge for up to four days or freeze for longer storage.