When I say this is BBQ Pulled Pork Mac and Cheese, I mean it! You would never guess it started as a simple pot of pasta and cheese sauce. Baked together with tender pulled pork and finished with a generous layer of shredded cheese, this dish comes out bubbling with a golden top and rich creamy layers in every bite.

Do not get me wrong I love classic mac and cheese but adding smoky barbecue pulled pork takes it to a whole new level and transforms it into a hearty dinner that feels complete on its own. This BBQ Pulled Pork Mac and Cheese truly delivers bold flavor creamy texture and satisfying comfort all in one pan and I am not exaggerating when I say this is REAL GOOD.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

Elbow macaroni: The classic pasta shape that holds onto the creamy cheese sauce in every curve.
Pulled pork: Adds smoky, savory depth and turns this into a filling main dish.
Barbecue sauce: Brings sweetness, tang, and that signature BBQ flavor that pairs perfectly with pork.
Butter: Forms the base of the roux and gives richness to the cheese sauce.
All purpose flour: Thickens the sauce and helps create that smooth, velvety texture.
Milk: Loosens the roux and creates a creamy foundation for the cheese.
Sharp cheddar cheese: Melts beautifully and adds bold cheesy flavor.
Mozzarella cheese: Provides extra melt and that irresistible cheesy pull.
Red onion: Adds subtle sweetness and depth when sautéed.
Garlic: Enhances the savory notes of the sauce.
Green onions: Fresh garnish that adds color and a mild bite.
Salt and black pepper: Essential for balancing and enhancing all the flavors.

Tools You’ll Need

Large pot: Used to boil the pasta until perfectly al dente.
Deep skillet or saucepan: Essential for making the cheese sauce and sautéing the aromatics.
Whisk: Helps create a smooth lump free sauce while combining butter, flour, and milk.
Wooden spoon or spatula: Ideal for stirring the pasta and folding in the pulled pork.
9×13 inch baking dish: Holds everything together for baking and creates those golden edges.
Cheese grater: Ensures freshly shredded cheese that melts more smoothly.
Oven: Finishes the dish and melts the top layer of cheese to perfection.

Instructions

Step 1: Cook the Pasta

I start by bringing a large pot of salted water to a boil and cooking the elbow macaroni until just al dente. I always make sure not to overcook it because it will continue cooking in the oven. Once done I drain it and set it aside.

Step 2: Sauté the Aromatics

In a deep skillet over medium heat I melt the butter then add the diced red onion. I cook it for a few minutes until softened and slightly golden then I stir in the minced garlic and cook just until fragrant.

Step 3: Make the Roux

Next I sprinkle the flour over the onions and stir constantly. I let it cook for about a minute to remove the raw flour taste while keeping everything moving so it does not burn.

Step 4: Build the Cheese Sauce

I slowly pour in the milk while whisking continuously to keep the sauce smooth. I let it simmer gently until it thickens. Once thickened I reduce the heat and stir in the sharp cheddar and part of the mozzarella until melted and creamy. I season with salt and black pepper to taste.

Step 5: Combine Pasta and Pork

I fold the cooked macaroni into the cheese sauce making sure every piece is coated. Then I stir in the pulled pork along with a few spoonfuls of barbecue sauce so the smoky flavor spreads evenly throughout the dish.

Step 6: Assemble and Bake

I transfer everything into a greased 9×13 inch baking dish and sprinkle the remaining mozzarella and cheddar over the top. I bake it in a preheated oven at 375°F until the cheese is melted bubbly and lightly golden on top.

Step 7: Garnish and Serve

Once out of the oven I let it rest for a few minutes. Right before serving I sprinkle freshly chopped green onions over the top for a pop of freshness and color.

Tips

When I want an even deeper barbecue flavor I like to mix a little extra sauce directly into the pulled pork before folding it into the pasta. If I am short on time I use leftover or store bought pulled pork which works beautifully in this recipe. For extra texture I sometimes add a light sprinkle of toasted breadcrumbs on top before baking. I also recommend shredding your own cheese because it melts much more smoothly than pre shredded varieties.

Ways to Serve

I love serving BBQ Pulled Pork Mac and Cheese as a main dish for family dinners or casual gatherings. It pairs wonderfully with a crisp green salad to balance the richness or with roasted vegetables for a complete meal. For parties I sometimes spoon it into smaller ramekins for individual servings which makes it easy for guests to enjoy. It is also fantastic alongside coleslaw and extra barbecue sauce on the side for those who like an added tangy kick.

Storage Instructions

I store any leftovers in an airtight container in the refrigerator for up to four days. When reheating I like to add a splash of milk before warming it in the microwave or oven to bring back its creamy texture. If I plan to freeze it I let it cool completely then wrap it tightly and freeze for up to two months. To reheat from frozen I thaw it overnight in the refrigerator and bake until heated through.

Frequently Asked Questions

Can I make BBQ Pulled Pork Mac and Cheese ahead of time?

Yes you can assemble BBQ Pulled Pork Mac and Cheese ahead of time and refrigerate it before baking. When ready to serve simply bake it until hot and bubbly adding a few extra minutes if needed.

What type of cheese works best for BBQ Pulled Pork Mac and Cheese?

Sharp cheddar is my top choice for BBQ Pulled Pork Mac and Cheese because it gives bold flavor while mozzarella adds extra melt and creaminess.

Can I freeze BBQ Pulled Pork Mac and Cheese?

BBQ Pulled Pork Mac and Cheese freezes well if stored properly in an airtight container. Thaw it overnight and reheat gently for best results.

How do I keep BBQ Pulled Pork Mac and Cheese creamy?

To keep BBQ Pulled Pork Mac and Cheese creamy avoid overbaking and add a splash of milk when reheating to restore its smooth texture.

See You in the Kitchen

I hope you give this BBQ Pulled Pork Mac and Cheese a try! It is one of my favorite comfort meals to make when I want something hearty and satisfying. I would love to hear how yours turns out so feel free to share your experience and save this recipe for later.

Happy Cooking!