Decadent BBQ Pulled Pork Mac and Cheese

Here is my favorite BBQ pulled pork mac and cheese recipe, with tender, smoky pulled pork piled on top of creamy, cheesy macaroni that makes for the perfect comfort food dinner.

This mac and cheese is what I make when my family wants something hearty and satisfying. The combination of tangy BBQ sauce with rich, gooey cheese is always a hit at our dinner table. Leftovers are great too, though they rarely make it to the next day!

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What Kind of Pulled Pork Should I Use?

Leftover pulled pork is perfect for this recipe, whether you made it yourself or picked it up from your favorite BBQ joint. If you’re using homemade pulled pork, any cut works great – shoulder, butt, or even leftovers from a slow cooker recipe will do the trick. Store-bought pulled pork from the deli or refrigerated section is also a solid option if you’re short on time. Just make sure your pulled pork isn’t swimming in too much sauce already, since you’ll be adding a full cup of barbecue sauce to the mac and cheese. If your leftovers are a bit dry, that’s actually ideal because they’ll soak up all the cheesy goodness without making the dish too wet.

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Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Pulled pork: No leftover pulled pork? You can use rotisserie chicken, shredded beef brisket, or even store-bought pulled pork from the deli section. Just warm it up with the barbecue sauce before mixing it in.
• Short-cut pasta: Any pasta shape works here – elbow macaroni, shells, penne, or cavatappi all hold the cheese sauce nicely. Just cook according to package directions.
• Cheese blend: While the sharp cheddar, smoked gouda, and mozzarella combo is great, you can mix and match with what you have. Try using all cheddar, adding gruyere instead of gouda, or swapping mozzarella for monterey jack. Just keep the total amount at 24 ounces.
• Whole milk: 2% milk works fine, though the sauce might be slightly less creamy. You can also use half-and-half for an even richer sauce.
• Mustard powder: If you don’t have mustard powder, use 1 tablespoon of prepared yellow mustard instead. It adds the same tangy kick.
• Barbecue sauce: Any style of BBQ sauce works – sweet, smoky, spicy, or vinegar-based. Pick your favorite or whatever you have in the fridge.

Watch Out for These Mistakes While Cooking

The biggest mistake when making mac and cheese is adding the cheese to boiling-hot milk, which can cause it to seize up and turn grainy instead of smooth – always remove the pan from heat and let the milk mixture cool for a minute or two before stirring in your grated cheese.

Another common error is overcooking your pasta, so aim for about 2 minutes less than the package directions since it will continue cooking in the oven and absorb liquid from the cheese sauce.

Make sure to grate your own cheese from blocks rather than using pre-shredded cheese, which contains anti-caking agents that prevent it from melting smoothly into that creamy sauce you’re after.

When reheating your pulled pork, toss it with the barbecue sauce in a pan over low heat rather than microwaving it, which helps the flavors blend together and keeps the meat from drying out.

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What to Serve With BBQ Pulled Pork Mac and Cheese?

This dish is already pretty hearty and filling, so I like to keep the sides simple and fresh to balance out all that rich, cheesy goodness. A crisp coleslaw with a tangy vinegar-based dressing cuts through the richness perfectly and adds a nice crunch, or you could go with a simple cucumber and tomato salad. If you want something warm on the side, roasted or grilled vegetables like corn on the cob, green beans, or Brussels sprouts work really well. Some people also like serving this with cornbread or dinner rolls for extra carbs, but honestly, the mac and cheese is so satisfying on its own that you might not even need them!

Storage Instructions

Store: This mac and cheese keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get even better after a day or two as everything melds together. It’s one of those dishes that tastes amazing as leftovers, so don’t hesitate to make the full batch.

Freeze: You can freeze this for up to 3 months in a freezer-safe container or divided into individual portions. Just know that the texture might be slightly different when you thaw it, as dairy-based sauces can sometimes separate a bit, but it still tastes great.

Reheat: Warm it up in the microwave with a splash of milk to help bring back that creamy texture, stirring every minute or so. You can also reheat it in the oven at 350°F covered with foil until heated through, which helps keep it from drying out.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3800-4200
• Protein: 170-200 g
• Fat: 190-220 g
• Carbohydrates: 320-360 g

Ingredients

For the pulled pork:

• 2 cups pulled pork (shredded)
• 1 cup barbecue sauce (I use Sweet Baby Ray’s)

For the pasta:

• 16 oz short-cut pasta (elbow or cavatappi work best)

For the cheese sauce:

• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes (optional but recommended)
• 2 tsp granulated garlic
• 3 cups whole milk (warmed slightly)
• 8 oz smoked gouda cheese (adds smoky richness)
• 8 oz sharp cheddar cheese (freshly shredded preferred)
• 8 oz mozzarella cheese
• 4 tbsp butter (room temperature)
• 1 tsp onion powder
• 1/2 tsp mustard powder (adds depth)
• 4 tbsp all-purpose flour (I use King Arthur)

Step 1: Prepare Mise en Place and Cook Pasta

• 8 oz smoked gouda cheese
• 8 oz sharp cheddar cheese
• 8 oz mozzarella cheese
• 3 cups whole milk
• 16 oz short-cut pasta
• 1 tsp kosher salt

Before starting the sauce, I always like to get all my ingredients ready and organized.

Shred the smoked gouda, sharp cheddar, and mozzarella cheeses, reserving one-third of the total cheese for topping.

Warm the whole milk slightly, as this helps prevent the roux from clumping later.

In a large pot, bring water to a rolling boil, add 1 teaspoon of kosher salt, and cook the short-cut pasta according to package directions until al dente; drain and set aside.

Step 2: Build the Cheese Sauce Base

• 4 tbsp butter
• 2 tsp granulated garlic
• 1 tsp onion powder
• 1/2 tsp mustard powder
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes
• 4 tbsp all-purpose flour
• 3 cups whole milk

In a large, heavy-bottomed pot, melt the 4 tablespoons of butter over medium heat.

Once melted, stir in the granulated garlic, onion powder, mustard powder, black pepper, and red pepper flakes, cooking for about 30 seconds until fragrant.

Whisk in the 4 tablespoons of all-purpose flour and cook for another minute, creating a smooth roux.

Gradually pour in the warm milk, whisking constantly to ensure there are no lumps; continue to cook, stirring occasionally, until the sauce thickens to your desired consistency, about 4-5 minutes.

Step 3: Finish the Cheese Sauce and Combine with Pasta

• 8 oz smoked gouda cheese
• 8 oz sharp cheddar cheese
• 8 oz mozzarella cheese
• 1 tsp kosher salt
• 1/2 tsp black pepper
• cooked pasta from Step 1

Remove the thickened white sauce from the heat to prevent scorching.

Add two-thirds of the shredded smoked gouda, sharp cheddar, and mozzarella cheeses to the pot, stirring until beautifully melted and smooth.

Season with additional salt and pepper if needed, tasting to achieve the perfect balance.

Fold in the cooked pasta until every piece is thoroughly coated with the rich cheese sauce.

Step 4: Prepare Pork and Assemble for Baking

• 2 cups pulled pork
• 1 cup barbecue sauce
• 8 oz smoked gouda cheese
• 8 oz sharp cheddar cheese
• 8 oz mozzarella cheese
• cheesy pasta mixture from Step 3

In a separate bowl, combine the pulled pork with the barbecue sauce, ensuring the pork is well coated.

Preheat your oven to 400°F (200°C).

Transfer half of the cheesy pasta mixture to a 9×13 inch baking dish.

Layer half of the barbecued pulled pork over the pasta, gently mixing it in.

Add the remaining pasta mixture, then top evenly with the remaining pulled pork and the reserved one-third of shredded cheeses.

I like to press the top layer down a bit so the cheese melts nicely over everything.

Step 5: Bake, Broil, and Serve

Bake the assembled mac and cheese for 15 minutes, allowing the cheeses to melt and meld.

For a beautifully golden and bubbly crust, briefly broil the dish for about 2 minutes; keep a close eye on it to prevent burning.

Finally, let the dish cool for 5 minutes before serving, which allows the cheese sauce to set slightly, making for easier, more delicious portions.

This resting time is key!

Decadent BBQ Pulled Pork Mac and Cheese

Delicious Decadent BBQ Pulled Pork Mac and Cheese recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4

Calories 4000 kcal

Ingredients

  

For the pulled pork:

• 2 cups pulled pork (shredded)
• 1 cup barbecue sauce (I use Sweet Baby Ray's)

For the pasta:

• 16 oz short-cut pasta (elbow or cavatappi work best)

For the cheese sauce:

• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes (optional but recommended)
• 2 tsp granulated garlic
• 3 cups whole milk (warmed slightly)
• 8 oz smoked gouda cheese (adds smoky richness)
• 8 oz sharp cheddar cheese (freshly shredded preferred)
• 8 oz mozzarella cheese
• 4 tbsp butter (room temperature)
• 1 tsp onion powder
• 1/2 tsp mustard powder (adds depth)
• 4 tbsp all-purpose flour (I use King Arthur)

Instructions

 

• Before starting the sauce, I always like to get all my ingredients ready and organized. Shred the smoked gouda, sharp cheddar, and mozzarella cheeses, reserving one-third of the total cheese for topping. Warm the whole milk slightly, as this helps prevent the roux from clumping later. In a large pot, bring water to a rolling boil, add 1 teaspoon of kosher salt, and cook the short-cut pasta according to package directions until al dente; drain and set aside.
• In a large, heavy-bottomed pot, melt the 4 tablespoons of butter over medium heat. Once melted, stir in the granulated garlic, onion powder, mustard powder, black pepper, and red pepper flakes, cooking for about 30 seconds until fragrant. Whisk in the 4 tablespoons of all-purpose flour and cook for another minute, creating a smooth roux. Gradually pour in the warm milk, whisking constantly to ensure there are no lumps; continue to cook, stirring occasionally, until the sauce thickens to your desired consistency, about 4-5 minutes.
• Remove the thickened white sauce from the heat to prevent scorching. Add two-thirds of the shredded smoked gouda, sharp cheddar, and mozzarella cheeses to the pot, stirring until beautifully melted and smooth. Season with additional salt and pepper if needed, tasting to achieve the perfect balance. Fold in the cooked pasta until every piece is thoroughly coated with the rich cheese sauce.
• In a separate bowl, combine the pulled pork with the barbecue sauce, ensuring the pork is well coated. Preheat your oven to 400°F (200°C). Transfer half of the cheesy pasta mixture to a 9x13 inch baking dish. Layer half of the barbecued pulled pork over the pasta, gently mixing it in. Add the remaining pasta mixture, then top evenly with the remaining pulled pork and the reserved one-third of shredded cheeses. I like to press the top layer down a bit so the cheese melts nicely over everything.
• Bake the assembled mac and cheese for 15 minutes, allowing the cheeses to melt and meld. For a beautifully golden and bubbly crust, briefly broil the dish for about 2 minutes; keep a close eye on it to prevent burning. Finally, let the dish cool for 5 minutes before serving, which allows the cheese sauce to set slightly, making for easier, more delicious portions. This resting time is key!