Baked Mac and Cheese with Tender Pulled Pork

My pulled pork mac and cheese recipe is smoky, savory, and incredibly easy to make at home. It’s made with juicy slow-cooked pulled pork. Combined with a classic cheesy béchamel sauce mac and cheese, this baked casserole is always a hit with a hungry crowd.

 

Homemade Mac and Cheese with Pulled Pork

The real magic comes when you least expect it, like combining a homemade cheese sauce, pasta, and tender pulled pork into a hearty meal that the whole family will be drooling over.

This gooey mac has a super tender pulled pork layer that’s topped with creamy mac and cheese, and then, at the end, more pulled pork is added. Throw that under the broiler to get crisp, and you have one of your new favorite comfort foods.  

A mac and cheese casserole is perfect for making in advance, too! It freezes well when stored in an airtight container, and then you can just pull it out whenever you don’t feel like cooking! Great to take to a beach vacation when you need a night or two to eat at home.

This is also one of my favorite recipes for using up leftover tender pulled pork from family parties and cook-outs. You don’t even miss out on those crispy pieces of pork because by adding some of the pork on top and placing it under the broiler it gets crispy just like at a bbq.

Everyone knows the crispy bits are the best part!

While the pulled pork is the unexpected twist, the mac and cheese is what brings this whole dish together. I went for a mix of Monterey Jack, mozzarella, and white cheddar, but you can use whatever cheeses you like. Smoked cheddar, Colby Jack, or sharp cheddar cheese are all great choices for a super creamy and cheesy mac. 

Since it’s so cheesy, it’s really good with a splash of Carolina sauce – if you’re not from around here, that’s a vinegar based sauce that we pour on pulled pork, or your favorite bbq sauce.

Since this is such a decadent meal, I recommend serving it alongside some really fresh and light sides, like a fresh spinach salad with strawberries.

If you love this combo, I bet you’ll love shredded brisket covered in mac & cheese or try a heartier mac and cheese with sausage, peppers and onions.

Why This Is The Ultimate Mac and Cheese Dinner

• Complete Meal – It’s a hearty and filling meal to feed a crowd.
• Great Recipe – ​This is one of those recipes that will wow everyone at the your next potluck or weeknight dinner. 
• Two Classics in One – You get all the flavor from pulled pork and cheesy pasta from the mac & cheese.
• Make Ahead – You can freeze this before or after it’s been baked and have it ready for a potluck or family dinner.

Ingredients You’ll Need

PULLED PORK

Pork – You’ll need a pork shoulder also called a Boston Butt which is one of the thicker cuts of pork you can get! You need 2-3 lbs for the dish. If your cut of meat is larger, just freeze what you don’t need for pulled pork sandwiches.

Produce – Onion and jalapeño 

Orange Juice – Adds flavor and the citrus helps tenderize the meat. 

​Pantry Staples – Cumin and oregano

MAC AND CHEESE

Cheese – I recommend shredding your own cheese for the best texture! I used Monterey Jack, white cheddar, and mozzarella but you can choose your own favorites.

Evaporated Milk – Rich and creamy, it’s the key to the cheese sauce texture. If you don’t have evaporated milk at home, you can use whole milk or heavy cream instead.

Half & Half – this makes it creamy, but you can use whole milk if you want to lighten it up.

Pantry staples – Elbow macaroni or your favorite pasta shape, just keep it small, dry mustard, butter and flour.

How to Make Pulled Pork Mac & Cheese

PULLED PORK:

Step One: Prep Pork 

Dry the pork shoulder with paper towels and sprinkle with salt and pepper. Combine oregano, cumin, and olive oil and rub all over the pork shoulder. Place in a slow cooker with the fat layer facing up. Top with chopped onion, jalapeno, garlic and orange juice. Cover and cook on low for 8 hours or 6 hours on high.

Step Two: Shred Meat 

When the meat is tender and easy to shred, remove it to a cutting board and use two forks to shred. Place all but a half cup into the bottom of a 9 x 13 baking dish. You should have about 4-5 cups of shredded pork. 

MAC AND CHEESE:

Step One: Make Cheese Sauce

Warm half-and-half in the microwave for 1-2 minutes. In a large saucepan, melt the butter over medium heat. Once melted, whisk in flour and stir for about a minute or until it browns.

Gradually add the warm half-and-half to the flour mixture, whisking constantly until incorporated, then slowly add in your evaporated milk. After five minutes, remove from the heat and stir in all but half a cup of your cheese mix. Whisk until combined then add all your seasonings. 

Pro Tip: Warming up the liquid when making a roux speeds up the time it takes to thicken.

Step Two: Add Pasta

Pour cheese sauce over cooked pasta and mix. Then, place it on top of the pulled pork. Sprinkle any remaining cheese on top. 

Step Three: Cook

Cover the pan with aluminum foil and bake for 20 minutes until bubbly around the edges. Remove from the oven, remove the foil, and sprinkle the remaining shredded pork on top. Return to the oven, set to broil, and cook for three minutes or until the pork becomes crispy. 

More Fun Twists

• Add your favorite BBQ sauces! You can use homemade or your favorite grocery store brand to amp up the flavors. Just sprinkle on top of each serving.
• ​Experiment with pasta shapes! I recommend a classic elbow or penne noodle or anything with ridges so the cheese sauce will cling to the noodles. 

If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.