Pulled Pork Mac and Cheese

This pulled pork mac and cheese turned my leftover barbecue into something completely magical. When you've got pulled pork sitting in the fridge from yesterday's cookout and you're wondering what to do with it, this creamy, indulgent casserole transforms those leftovers into a whole new meal that everyone gets excited about. The combination of multiple cheeses creates this incredibly rich and creamy base, while the smoky pulled pork adds that perfect barbecue flavor throughout every bite. It's become my go-to way to use up leftover pork, and honestly, sometimes I make extra pork just so I can make this dish.

My brother-in-law makes huge batches of pulled pork whenever he fires up his smoker, and we always end up with way more than we can eat. Last summer, I experimented with adding it to mac and cheese, and it was such a hit that now he specifically makes extra pork just for this recipe. My kids actually cheer when they see me pulling out the casserole dish for this one.

Essential Ingredient Guide

• Elbow macaroni: The classic shape that holds onto all that creamy cheese sauce perfectly
• Multiple cheese types: Velveeta for creaminess, sharp cheddar for flavor, cottage cheese for richness, and sour cream for tang
• Quality pulled pork: Whether it's leftover from your smoker or store-bought, good seasoned pork makes all the difference
• Your favorite barbecue sauce: This ties the pork flavors together and adds that smoky sweetness throughout
• Basic roux ingredients: Butter, flour, milk, salt, and a touch of sugar create the perfect cheese sauce base

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Building This Masterpiece

Getting your pasta ready

Preheat your oven to 350°F and get a greased 9x13 pan ready, or go slightly bigger if you have it since this makes a lot. Cook your elbow macaroni just until al dente according to the package directions. You want it slightly firm because it's going to continue cooking in the oven, and nobody wants mushy pasta. Drain it well and spread it in your prepared baking dish.

Creating the ultimate cheese sauce

In a medium saucepan, melt your butter over medium heat, then whisk in the flour, salt, and sugar until you have a smooth paste. This is your roux, and cooking it for a minute or two gets rid of any raw flour taste. Gradually add the milk while whisking constantly, this prevents lumps from forming and keeps everything silky smooth. Bring it to a boil and cook for about 2 minutes until it thickens up nicely.

Adding all that cheese goodness

Turn the heat down to low and start adding your cheeses one at a time. First the cubed Velveeta, stirring until it's completely melted and smooth. Then add the cottage cheese, sour cream, and one cup of that sharp cheddar, stirring after each addition until everything is melted and combined. The cottage cheese might look weird at first, but it melts down and adds incredible richness to the final sauce.

Bringing it all together

Pour this amazing cheese sauce over your cooked macaroni and give it a gentle stir to coat everything evenly. In a separate bowl, mix your pulled pork with the barbecue sauce until it's well coated, then spoon this mixture evenly over the mac and cheese. Top everything with the remaining cup of sharp cheddar cheese for that golden, bubbly top layer.

The final bake

Cover the whole thing with foil and bake for 20 minutes, then remove the foil and bake for another 20 minutes until it's heated through and the top is golden and bubbly. The covered baking time ensures everything heats evenly, while the uncovered time gives you that perfect cheesy top.

I learned through trial and error that the cottage cheese really does make a difference in the final texture, even though it seems weird to add. My first version without it was good, but adding it created this incredibly rich, restaurant-quality cheese sauce that everyone raves about.

Perfect Serving Suggestions

This is so rich and satisfying that it really doesn't need much alongside it. A simple green salad with light vinaigrette cuts through all that richness nicely, or some steamed green beans if you want a hot vegetable. Cornbread makes a great addition if you're going for full Southern comfort food vibes. For drinks, cold beer or sweet tea complement the barbecue flavors perfectly.

Creative Recipe Variations

Try different barbecue sauce styles - tangy vinegar-based sauce gives it a Carolina flavor, while sweet molasses-based sauce makes it more Kansas City style. You can substitute the pulled pork with pulled chicken or even leftover brisket for different flavors. Adding diced jalapeños or green chiles gives it a nice kick, while crumbled bacon on top adds extra smokiness and crunch.

Storage and Reheating

This casserole keeps beautifully in the refrigerator for up to four days and reheats well in the oven or microwave. You can also assemble the whole thing ahead of time and refrigerate before baking - just add an extra 10-15 minutes to the cooking time if starting from cold. It freezes well too, though the texture of the cheese sauce changes slightly after freezing and thawing.

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This pulled pork mac and cheese has become one of those special occasion dishes that people specifically request when they know I'm cooking. It takes regular mac and cheese to a completely different level with that smoky barbecue flavor throughout, and the multiple cheeses create this incredibly luxurious texture that feels way fancier than it actually is to make. It's proof that sometimes the best recipes come from figuring out creative ways to use up leftovers.

Frequently Asked Questions

→ Can I use store-bought pulled pork?

Absolutely! This recipe is perfect for using leftover homemade pulled pork or store-bought pulled pork from the deli or freezer section.

→ Can I make this ahead of time?

Yes! Assemble the entire casserole and refrigerate for up to 24 hours before baking. You may need to add 10-15 extra minutes to the baking time.

→ What can I substitute for cottage cheese?

You can use ricotta cheese or even cream cheese for a similar creamy texture. Greek yogurt also works as a lighter alternative.

→ How do I prevent the mac and cheese from drying out?

Cover it for the first 20 minutes of baking, then uncover for the last 20 minutes. This keeps moisture in while allowing the top to brown.

→ Can I freeze this casserole?

Yes, it freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven until heated through.