Baked Pulled Pork Mac & Cheese Recipe

Warm and sauce the pork

Preheat oven to 350°F (175°C). Place the 1 lb smoked pulled pork in an oven-safe dish or skillet. Mix 1 cup barbecue sauce with 1 tablespoon yellow mustard in a small bowl; pour over the pork and stir to combine so pork is evenly coated. Cover with foil and warm in the oven for 15–20 minutes until heated through. Alternatively, warm on the stovetop in a covered skillet over medium-low heat for 8–10 minutes, stirring occasionally.

After heating, taste the pork and adjust seasoning: if it needs more brightness add a splash of vinegar or more mustard; if it needs sweetness add a bit more BBQ sauce. Keep warm while you make the pasta and cheese sauce.

Cook pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add 8 oz elbow macaroni and cook until al dente (about 1–2 minutes less than package directions), about 7–8 minutes. Reserve 1/2 cup of pasta cooking water, then drain the pasta and set aside.

Make the roux

In a medium saucepan over medium heat, melt 3 tablespoons unsalted butter. Add 3 tablespoons all-purpose flour and whisk constantly for 1–2 minutes until the raw flour smell is gone and the roux turns a pale golden color (do not brown).

Add milk and cream

Slowly whisk in 2 cups whole milk and 1/2 cup heavy cream in a steady stream to avoid lumps. Continue whisking and bring the mixture to a gentle simmer; cook for 3–5 minutes until the sauce thickens and coats the back of a spoon.

Finish the cheese sauce

Lower heat to low. Add 2 oz cream cheese and whisk until smooth. Stir in 1/2 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon hot sauce (if using), 1/2 teaspoon ground black pepper, 1/2 teaspoon kosher salt, and 1/8 teaspoon cayenne. Remove from heat and gradually fold in 1.5 cups shredded sharp cheddar and 1/2 cup smoked gouda, stirring until melted and silky. If the sauce is too thick, whisk in up to 1/4 cup reserved pasta water to reach desired consistency.

Combine pasta, sauce, and pork

Preheat oven to 375°F (190°C) if not already at temperature. In a large bowl or the pot used for the pasta, combine the drained macaroni with the cheese sauce, stirring to coat evenly. Add the warmed pulled pork (with its sauce) and gently fold to distribute the meat throughout. Taste and adjust seasoning with salt and pepper as needed. If mixture seems dry, add a few tablespoons of reserved pasta water.

Assemble in baking dish

Transfer the mac & cheese with pulled pork into a 1.5–2 quart ovenproof baking dish, spreading into an even layer.

Prepare breadcrumb topping

In a small bowl combine 1/2 cup panko breadcrumbs, 2 tablespoons grated Parmesan, and 1 tablespoon melted butter. Toss to coat and sprinkle evenly over the top of the mac & cheese. Optionally scatter chopped fresh chives over the top for color.

Bake

Bake uncovered for 15–20 minutes at 375°F (190°C) until the topping is golden and the edges are bubbling. For an extra-crispy top, broil on high for 1–2 minutes watching closely to avoid burning.

Remove from oven and allow to rest 5 minutes before serving. This helps the sauce set and makes portions cleaner.