Name: Pulled Pork Mac and Cheese
Prep time: 20 min
Cook time: 40 min
Ingredients: 3 cups uncooked elbow macaroni; 4 tablespoons butter; 1/4 cup all-purpose flour; 1 teaspoon salt; 1 teaspoon sugar; 2 cups milk; 8 ounces Velveeta cheese ((cubed)); 1 1/3 cups cottage cheese; 2/3 cup sour cream; 2 cups shredded sharp cheddar cheese ((divided)); 4 cups pulled pork; 1 1/4 cups barbecue sauce

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Use leftover shredded pork in this barbecue pulled pork mac and cheese casserole. It’s creamy, cheesy and serves a crowd.

Two of my very favorite comfort foods: macaroni and cheese and pulled pork. Not only are they delicious, but I love how versatile each of the classic recipes are. You can literally pair just about anything with shredded pork and cheesy macaroni.

So why not put two of my loves together in one casserole? Meet Pulled Pork Mac and Cheese. Your new favorite casserole.

pulled pork mac and cheese in a casserole

Thanks to the Ohio Pork Council for sponsoring this post and allowing us to share this pork casserole recipe.

Why you’ll love this recipe:

from scratch casserole
three cheeses
uses leftover pulled pork
favorite barbecue sauce
ideal for potlucks and family gatherings

overhead view of pulled pork mac and cheese casserole

How to Make Pulled Pork Mac and Cheese

Although this recipe is easy to make, it does take several pans. You’ll need to start the macaroni cooking, and while that is cooking, make your homemade cheese sauce.

Make the cheese sauce.

In a medium saucepan, melt 4 tablespoons butter. Add in the flour, salt and sugar, then stir until smooth.
Gradually add in the milk, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until the mixture has thickened. Reduce the heat to low.
Stir in the Velveeta cheese until melted. Stir in cottage cheese, sour cream and 1 cup cheddar cheese until melted.

A note on the cheese sauce. Feel free to switch up the cheeses. If you don’t want to use Velveeta, use more cheddar cheese…or monterey jack or white cheddar or colby. Any should work so feel free to get creative.

Prepare the pork.

This recipe is perfect for leftover pulled pork. This can be smoked pork (hello amazing flavor!) or a slow cooker shredded pork.

You’ll need around 4 cups of shredded pork. If you use any more than 4 cups you may want to use a bigger pan to cook the casserole in because it will be very full.

pulled pork and barbecue sauce in a bowl

To the shredded pork, add about 1 1/4 cups of your favorite barbecue sauce. We like homemade bbq sauce, but you can use absolutely anyone you like. Please note that the type of bbq sauce you use will result in the flavor of the casserole. Make sure you choose a bbq sauce you love.

Assemble and bake.

Drain the macaroni and place it in a greased 9×13 baking pan.

Pour the cheese mixture over macaroni.
Spoon the pulled pork evenly over the macaroni and cheese.
Sprinkle with the remaining cheddar cheese.
Bake, covered, for 20 minutes, then uncover and bake an additional 20 minutes or until heated through.

You can reduce the baking time by heating the barbecue pork mixture before spooning it on top. That way you won’t be adding cold pork to the macaroni and cheese, making it longer to bake.

What goes with pulled pork mac and cheese?

Looking to make this a complete meal? Here are a few of our favorite side dishes:

Recipe Variations:

Need dinner faster? Use a pre-made, microwaveable macaroni and cheese for an extra quick recipe. Just add to the casserole dish and spoon pork on the top as the recipe suggests.
Don’t like bbq sauce? Skip it! Just mix the pork into the cheesy macaroni and bake.
Looking for low carb? Use chopped cauliflower in place of the elbow macaroni.
Need gluten free? Use gluten free pasta (or chickpea pasta) and gluten free all-purpose flour.

Follow Ohio Pork on Twitter, Facebook, Pinterest and Instagram for more recipe inspiration.

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5 from 5 votes

Pulled Pork Mac and Cheese

Use leftover shredded pork in this barbecue pulled pork mac and cheese casserole. It's creamy, cheesy and serves a crowd.

Course Main Dish

Cuisine American

Keyword comfort food, leftovers

Prep Time 20 minutes

Cook Time 40 minutes

Servings

Calories 463kcal

Author Julie Clark

Ingredients

3 cups uncooked elbow macaroni
4 tablespoons butter
1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon sugar
2 cups milk
8 ounces Velveeta cheese (cubed)
1 1/3 cups cottage cheese
2/3 cup sour cream
2 cups shredded sharp cheddar cheese (divided)
4 cups pulled pork
1 1/4 cups barbecue sauce

Instructions

Preheat the oven to 350 degrees.
Cook macaroni according to package directions. Drain the macaroni and place it in a greased 9×13 baking pan (or one slightly larger).
In a medium saucepan, melt 4 tablespoons butter. Add in the flour, salt and sugar, then stir until smooth.
Gradually add in the milk, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until the mixture has thickened. Reduce the heat to low.
Stir in the Velveeta cheese until melted.
Stir in cottage cheese, sour cream and 1 cup cheddar cheese until melted.
Pour the cheese mixture over macaroni.
In a medium bowl, mix together the pulled pork and barbecue sauce. Spoon the pulled pork evenly over the macaroni and cheese.
Sprinkle with the remaining cheddar cheese.
Bake, covered, for 20 minutes, then uncover and bake an additional 20 minutes or until heated through.
Sprinkle the top with french fried onions or freshly snipped parsley if desired.

Video

Notes

The calories shown are based on the recipe serving 15, with 1 serving being 1/15 of the casserole. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**