When the chilly evenings roll in and your cozy sweater comes out, there’s nothing quite like curling up with a steaming bowl of Pulled Pork Mac and Cheese. The first time I dove into this dish, I was taken aback by how the tangy BBQ sauce enveloped tender, slow-cooked pork, creating a flavor explosion that danced harmoniously with gooey, melted cheese and perfectly cooked macaroni. It’s a hug in a bowl, ready to brighten any gathering be it an intimate family dinner or a lively potluck with friends.
What makes this recipe even better is its versatility; you can whip up this crowd-pleaser effortlessly in either a slow cooker or an Instant Pot, perfect for those busier days. This isn’t just comfort food it’s a canvas for your creativity, allowing room for variations to suit your taste. Let’s dive into the rich, creamy goodness that is Pulled Pork Mac and Cheese, and watch as it transforms your mealtime into a delightful occasion!
Why will you love Pulled Pork Mac and Cheese?
Irresistible Comfort: This recipe is the ultimate comfort food that wraps you in warmth and joy, making every bite feel like a hug.
Easy Preparation: Whether you choose the slow cooker for a hands-off approach or the Instant Pot for a quick fix, both methods deliver delicious results effortlessly.
Flavor Fusion: The combination of tender pulled pork, tangy BBQ sauce, and gooey cheese creates a flavor symphony that will leave your taste buds singing.
Crowd-Pleasing Dish: Perfect for family dinners, gatherings, or meal prep, this dish satisfies both kids and adults alike, making it a true crowd-pleaser.
Versatile Ingredients: Feel free to swap in different proteins or add veggies, allowing you to customize this dish according to your preferences.
Quick Clean-Up: Using one pot for cooking means more time enjoying your meal and less time scrubbing dishes, which is a win in anyone’s book!
Pulled Pork Mac and Cheese Ingredients
• Prepare to indulge in your own version of Pulled Pork Mac and Cheese with these essential ingredients!
For the Pulled Pork
- Boneless Pork Shoulder – The star of the show, trim excess fat for optimal flavor.
- Yellow Onion – Adds sweetness and depth; can substitute with white onion if preferred.
- Ginger Beer/Ale (Vernors preferred) – Infuses a unique spicy flavor; substitute with spicy ginger beer for an extra kick.
- BBQ Sauce – Enhances the flavor profile; adjust the quantity based on your desired sauciness.
For the Mac and Cheese
- Elbow Macaroni – The base of this comforting dish; any small pasta can be used as an alternative.
- Unsalted Butter – Essential for the roux; can be substituted with vegetable oil if needed.
- All-Purpose Flour – Thickens the cheese sauce; you can use gluten-free flour for a gluten-free option.
- Whole Milk – Necessary for that creamy consistency; low-fat or plant-based milk may alter the creaminess but still works.
- Sharp Cheddar Cheese – Provides a rich, tangy flavor; feel free to mix with other cheeses like mozzarella for a delightful twist.
For Baking
- Extra Cheese – For an irresistible topping; sprinkle more on before baking!
- BBQ Sauce – Drizzle before serving for that finishing touch of flavor.
Gather these ingredients to create a deliciously satisfying Pulled Pork Mac and Cheese masterpiece that will captivate your taste buds and warm your soul!
How to Make Pulled Pork Mac and Cheese
- Prepare Pulled Pork (Instant Pot): Add the boneless pork shoulder, yellow onion, and ginger beer to your Instant Pot. Set it to high pressure for 75 minutes. Once done, allow for a natural release before shredding the pork and mixing it with BBQ sauce.
- Prepare Pulled Pork (Slow Cooker): Alternatively, place the pork shoulder and onion in a slow cooker. Pour ginger beer over the top, cover, and cook on low for 5 hours. After cooking, shred the pork and combine it with BBQ sauce.
- Cook Macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 7-8 minutes. Drain the pasta and set it aside.
- Make Cheese Sauce: In a skillet over medium heat, melt the unsalted butter. Once melted, whisk in the all-purpose flour to create a roux. Gradually whisk in warmed whole milk until the mixture thickens and becomes smooth. Stir in the sharp cheddar cheese until fully melted.
- Combine: Gently fold the cooked macaroni into the cheese sauce, ensuring every noodle is coated. Transfer this creamy mixture to a greased 9×13 casserole dish. Top with pulled pork and additional cheese for an extra cheesy finish.
- Bake: Preheat your oven to 350°F (175°C). Bake the casserole for 15 minutes, or until bubbly and golden. For added flavor, drizzle with BBQ sauce just before serving.
Optional: Sprinkle some chopped fresh herbs on top for a lively garnish!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Pulled Pork Mac and Cheese
Fridge: Store leftovers covered in an airtight container for up to 3 days. This keeps your Pulled Pork Mac and Cheese fresh and ready to enjoy again!
Freezer: For longer storage, freeze portions in airtight containers for up to 3 months. Ensure they are well-sealed to prevent freezer burn.
Reheating: When ready to enjoy, thaw in the fridge overnight, then reheat in the microwave or oven at 350°F (175°C) until heated through, about 20 minutes.
Avoid Overheating: Be cautious not to overcook when reheating, as this can lead to dry pasta; a splash of milk can help restore creaminess!
What to Serve with Pulled Pork Mac and Cheese?
To create a delightful dining experience, consider these delicious pairing options that enhance the flavors of your comforting dish.
- Garlic Bread: The buttery, garlicky essence of this classic bread complements creamy mac and cheese while providing a satisfying crunch.
- Simple Green Salad: Fresh greens tossed with a zesty vinaigrette add a refreshing contrast, balancing the richness of the mac and cheese beautifully.
- Coleslaw: Crunchy and tangy, coleslaw adds a delightful texture and brightness that pairs perfectly with the savory flavors of pulled pork.
- Baked Beans: Sweet and smoky baked beans blend seamlessly with the BBQ notes in the dish, making for a truly comforting meal.
- Corn on the Cob: Juicy, sweet corn offers a burst of freshness, creating a delightful contrast to the creamy mac and cheese with each bite.
- Crispy Onion Rings: These provide a satisfying crunch and rich flavor that pairs beautifully with the creamy texture of the macaroni and cheese.
- Beer: A light lager or crisp ale enhances the BBQ flavors in the pulled pork while cooling the palate from the creamy cheese goodness.
- Chocolate Brownies: End your meal on a sweet note! Rich, fudgy brownies are a decadent finish that balances the savory comfort of mac and cheese.
- Fruit Salad: A colorful mix of fresh fruit brings a juicy, sweet contrast to the dish, providing a light and refreshing closure to your meal.
Pulled Pork Mac and Cheese Variations
Feel free to let your creativity flourish as you customize this recipe to match your tastes and dietary needs!
- Chicken Swap: Substitute pulled pork with shredded chicken for a lighter twist that’s equally satisfying.
- Beef Brisket: Use tender shredded beef brisket for a rich, smoky flavor that elevates the comfort factor. Imagine a deep, hearty taste that pairs perfectly with melted cheese.
- Vegetarian Delight: Replace meat with sautéed mushrooms and spinach for a veggie-packed dish that’s bursting with flavor and color. This creates a deliciously earthy profile that captivates your palate.
- Spicy Kick: Add diced jalapeños or a dash of cayenne pepper to the cheese sauce for an extra layer of heat that jazzes up the classic flavor. Feel the gentle warmth dance with every bite.
- Cheesy Blend: Experiment with different cheeses like Gouda, Monterey Jack, or a smoky cheddar for a unique take on the creamy finish. Mixing them adds depth and excitement to your dish!
- Veggie Boost: Toss in small amounts of cooked broccoli or peas for added nutrition, color, and texture. You’ll be amazed at how these vibrant veggies complement the dish.
- BBQ Twist: Use your favorite BBQ sauce or a homemade version for a truly personalized sauce experience, adjusting sweetness and tang to your liking. This small change can transform the flavor profile beautifully.
- Pasta Variation: Swap elbow macaroni for cavatappi or penne to play with texture while maintaining the comfort of mac and cheese. Each pasta shape can offer a fun, new experience!
Make Ahead Options
These Pulled Pork Mac and Cheese are perfect for busy weeknights or meal prep enthusiasts! You can prepare the pulled pork (using the Instant Pot or slow cooker) up to 3 days in advance; just shred it and mix it with BBQ sauce before refrigerating. Additionally, you can cook the macaroni and make the cheese sauce up to 24 hours prior—simply store them separately in airtight containers to retain their consistency. When you’re ready to enjoy, combine the macaroni and cheese sauce, transfer to a greased baking dish, and top with the pulled pork and extra cheese. Bake at 350°F for about 15 minutes until bubbly, and you’ll have a comforting home-cooked meal with minimal effort!
Expert Tips for Pulled Pork Mac and Cheese
Perfect Pork: Ensure the pork is tender and easily shreddable before mixing with BBQ sauce for optimal flavor and texture.
Macaroni Matters: Cook the macaroni just until al dente, as it will continue to cook in the oven—this helps avoid mushy pasta.
Roux Right: Stir your roux continuously when adding milk to prevent lumps in your cheese sauce, ensuring a smooth Pulled Pork Mac and Cheese.
Dish Size: Use a 9×13 casserole dish for even cooking; non-stick spray can help prevent sticking and make cleanup easier.
Custom Creations: Feel free to personalize your dish with extra spices or veggies, like bell peppers, to enhance the flavor and nutrition!
Pulled Pork Mac and Cheese Recipe FAQs
What kind of pork should I use for pulled pork?
Absolutely! A boneless pork shoulder is ideal for this recipe, as it becomes tender and flavorful when cooked slowly. Ensure to trim any excess fat to enhance the dish’s overall richness.
How should I store leftovers?
Very simple! Store any leftover Pulled Pork Mac and Cheese in an airtight container in the fridge for up to 3 days. This keeps it fresh and convenient for quick meals throughout the week.
Can I freeze Pulled Pork Mac and Cheese?
Yes! You can freeze portions in airtight containers for up to 3 months. When it’s time to enjoy, thaw it overnight in the fridge, then reheat in the microwave or oven at 350°F (175°C) for about 20 minutes, until heated through.
What if my cheese sauce is lumpy?
If your cheese sauce has lumps, don’t worry it’s a common issue! To fix it, you can blend the sauce with an immersion blender until smooth. For a smooth texture from the start, make sure to whisk your roux continuously while gradually adding milk.
Is there a dairy-free option for this dish?
Absolutely! For a dairy-free Pulled Pork Mac and Cheese, substitute whole milk with a plant-based milk like almond or oat milk. Be sure to use dairy-free cheese for the sauce as well. It won’t have the same creaminess, but it will still be delicious!
How can I add more veggies to this recipe?
The more the merrier! Toss in some cooked peas, sautéed spinach, or steamed broccoli when combining the macaroni with the cheese sauce. This will not only boost nutritional value but also add a pop of color to your dish!
Pulled Pork Mac and Cheese: Comfort Food Made Easy at Home
Ingredients
Equipment
Method
- Prepare Pulled Pork (Instant Pot): Add the boneless pork shoulder, yellow onion, and ginger beer to your Instant Pot. Set it to high pressure for 75 minutes. Once done, allow for a natural release before shredding the pork and mixing it with BBQ sauce.
- Prepare Pulled Pork (Slow Cooker): Alternatively, place the pork shoulder and onion in a slow cooker. Pour ginger beer over the top, cover, and cook on low for 5 hours. After cooking, shred the pork and combine it with BBQ sauce.
- Cook Macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 7-8 minutes. Drain the pasta and set it aside.
- Make Cheese Sauce: In a skillet over medium heat, melt the unsalted butter. Once melted, whisk in the all-purpose flour to create a roux. Gradually whisk in warmed whole milk until the mixture thickens and becomes smooth. Stir in the sharp cheddar cheese until fully melted.
- Combine: Gently fold the cooked macaroni into the cheese sauce, ensuring every noodle is coated. Transfer this creamy mixture to a greased 9x13 casserole dish. Top with pulled pork and additional cheese for an extra cheesy finish.
- Bake: Preheat your oven to 350°F (175°C). Bake the casserole for 15 minutes, or until bubbly and golden. For added flavor, drizzle with BBQ sauce just before serving.