Pulled Pork Mac and Cheese layers barbecue-coated pork over elbow macaroni in an unusually creamy four-dairy sauce. Velveeta melts smoothly, sharp cheddar brings stronger cheese flavor, cottage cheese adds body, and sour cream supplies a gentle tang. The covered-then-uncovered bake heats the generous casserole before developing a bubbly top.
This recipe fills one greased 9×13-inch baking dish and makes 15 servings. Preparation takes 20 minutes and baking takes 40 minutes, for a 60-minute total. It is especially useful when 4 cups of cooked pulled pork are already available from another meal.
Pulled Pork Mac and Cheese Ingredients
For the macaroni layer, use 3 cups uncooked elbow macaroni, 4 tablespoons salted butter, ¼ cup all-purpose flour, 1 teaspoon salt, 1 teaspoon sugar, 2 cups whole milk, 8 ounces cubed Velveeta, 1⅓ cups cottage cheese, ⅔ cup sour cream, and 2 cups shredded sharp cheddar divided into two 1-cup portions.
The topping requires 4 cups cooked shredded pulled pork and 1¼ cups barbecue sauce. French fried onions or fresh parsley are optional garnishes only.
If you enjoy this recipe, you may also like Hangover Burger.
How to Make Pulled Pork Mac and Cheese
- Preheat the oven to 350°F and grease a 9×13-inch dish.
- Cook 3 cups elbow macaroni according to package directions until al dente; drain and place in the dish.
- Melt 4 tablespoons butter over medium heat. Stir in ¼ cup flour, 1 teaspoon salt, and 1 teaspoon sugar until smooth.
- Gradually whisk in 2 cups whole milk. Bring to a boil and stir constantly for 2 minutes, until thickened; reduce heat to low.
- Melt in 8 ounces Velveeta, then stir in cottage cheese, sour cream, and 1 cup cheddar.
- Pour sauce over macaroni and combine gently.
- Mix 4 cups pulled pork with 1¼ cups barbecue sauce and spoon it evenly over the macaroni. Add the remaining 1 cup cheddar.
- Cover and bake 20 minutes, uncover, and bake 20 minutes more. Garnish only if desired.
For food-safety guidance while cooking, use the USDA safe minimum temperature chart.
Cook Three Cups Macaroni Al Dente
Start a Smooth Butter-and-Flour Base
Boil and Thicken for Two Minutes
Melt Velveeta Before the Other Dairy
Coat the Macaroni Gently
Mix Four Cups Pork with Barbecue Sauce
Layer Pork and the Remaining Cheddar
Bake Covered, Then Uncovered
Portion Fifteen Servings
Keep the Sauce Creamy
Store and Reheat Leftovers
Conclusion
Cook 3 cups elbow macaroni al dente and place it in a greased 9×13-inch dish. Thicken butter, flour, salt, sugar, and 2 cups milk; melt in Velveeta, cottage cheese, sour cream, and 1 cup cheddar. Coat the pasta. Mix 4 cups pulled pork with 1¼ cups barbecue sauce, layer it over the macaroni, and add the remaining cheddar. Bake at 350°F covered for 20 minutes and uncovered for 20 more.
Frequently Asked Questions
- → How many servings does this casserole make?
One 9×13-inch dish yields exactly 15 servings.
- → How is the two cups of cheddar divided?
Stir 1 cup into the sauce and sprinkle the remaining 1 cup over the pulled pork layer.
- → Does the pulled pork need to be cooked first?
Yes. Use 4 cups already cooked and shredded pulled pork before mixing it with barbecue sauce.
- → Why is the casserole baked covered and uncovered?
The first 20 minutes heat it evenly under cover; the final 20 minutes uncover the cheddar so it becomes bubbly.