Mac N Cheese Pulled Pork Recipe

If using leftover or pre-cooked pulled pork, warm it gently in a medium skillet over medium heat with 1 tablespoon butter. Stir for 2 minutes to melt butter and coat pork.

Add 1 cup BBQ sauce, 1 tablespoon apple cider vinegar, 1 tablespoon brown sugar, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Stir to combine and simmer on low for 6–8 minutes until sauce is warmed and slightly thickened. Taste and adjust seasoning. Keep warm over very low heat while you prepare the mac & cheese.

Cook Pasta

Bring 6 cups water to a boil in a large pot with 1 tablespoon salt. Add 2 cups elbow macaroni and cook until just shy of al dente (about 1 minute less than package time). Reserve 1/4 cup pasta cooking water, then drain pasta and set aside.

Make Roux

In the same pot over medium heat, melt 2 tablespoons unsalted butter. Add 2 tablespoons all-purpose flour and whisk continuously for 1–1.5 minutes to cook the flour but not brown it.

Add Milk

Slowly whisk in 1.5 cups whole milk, a little at a time, until smooth. Bring the mixture to a gentle simmer, whisking, until it starts to thicken (about 2–3 minutes). If sauce seems too thick, whisk in up to 2 tablespoons of reserved pasta water.

Finish Cheese Sauce

Reduce heat to low and whisk in 2 ounces softened cream cheese until melted and smooth. Stir in 1 teaspoon Dijon mustard, 1/2 teaspoon smoked paprika, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Remove pot from heat and gradually stir in 1.5 cups shredded sharp cheddar and 1/2 cup Gruyère until melted and fully incorporated, forming a creamy cheese sauce.

Combine Pasta and Sauce

Add drained pasta to the cheese sauce and fold gently to fully coat. If the sauce is too thick, loosen with reserved pasta water 1 tablespoon at a time to reach a creamy, clingy consistency.

Preheat oven broiler to high (or 425°F / 220°C if using the oven). If serving directly from the pot for small plates, proceed to plating step and top with pulled pork and crispy topping as desired. For a broiled crispy finish, follow the steps below.

Lightly butter or oil a shallow 8x8-inch or individual small cast-iron dishes. Spoon half or the desired portion of mac & cheese into the dish(es).

Top mac & cheese with warmed pulled pork, spreading evenly. If you’d like the pork mixed in, fold it gently into the pasta before filling the dish.

For the crispy topping: combine 1/2 cup panko breadcrumbs, 1 tablespoon melted butter and 2 tablespoons grated Parmesan in a small bowl. Sprinkle the mixture evenly over the top of the pork-mac layers.

Broil on the top rack 2–4 minutes, watching closely, until the topping is golden and crisp. Remove carefully from oven.

Drizzle each portion with about 1–2 tablespoons extra BBQ sauce and, if desired, 1 teaspoon hot sauce for heat. Scatter sliced green onions and optional chopped parsley over the top.

Serve immediately while hot. Provide extra BBQ sauce at the table.