Baked Pulled Pork Mac & Cheese Recipe
Make Baked Pulled Pork Mac & Cheese Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pulled Pork
Pasta
Cheese Sauce
Topping & Finish
Method
Pulled Pork
- 1
Season and heat pork
Preheat oven to 375°F (190°C). In a medium bowl, combine pulled pork, BBQ sauce, smoked paprika, garlic powder, brown sugar, black pepper, and 1/2 teaspoon kosher salt. Toss until evenly coated. Transfer mixture to an oven-safe dish and cover with foil. Heat in the preheated oven for 15-20 minutes until warmed through (internal temperature ~165°F / 74°C). Remove from oven and set aside, leaving oven on for final bake.
Pasta
- 2
Cook pasta
Bring 4 cups water to a rolling boil in a large pot with 1 tablespoon kosher salt. Add 1 pound elbow macaroni and cook for 1-2 minutes less than package directions for al dente (usually 7-8 minutes). Reserve 1/2 cup pasta cooking water, then drain pasta and set aside.
Cheese Sauce
- 3
Make a roux
In a medium saucepan over medium heat, melt 4 tablespoons unsalted butter. Add 4 tablespoons all-purpose flour and whisk constantly for 1-2 minutes until the raw flour smell is gone and the mixture is lightly golden (roux).
- 4
Add milk and thicken
Gradually whisk in 2 cups whole milk and 1/2 cup heavy cream, adding a little at a time to avoid lumps. Bring to a gentle simmer, whisking frequently, until the sauce thickens and coats the back of a spoon, about 4-6 minutes.
- 5
Finish cheese sauce
Reduce heat to low. Whisk in 2 ounces softened cream cheese until smooth. Stir in 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon hot sauce (if using), 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Remove from heat and gradually add 2 cups grated sharp cheddar and 1 cup grated Monterey Jack, stirring until melted and smooth. If sauce is too thick, whisk in up to 1/4 cup reserved pasta water to reach a creamy consistency.
Assembly & Bake
- 6
Combine pasta, sauce, and pork
In a large mixing bowl or in the pot used to cook pasta, combine the drained pasta, cheese sauce, and warmed pulled pork (including any juices). Toss gently to coat evenly. Taste and adjust seasoning with additional salt or pepper if needed.
- 7
Transfer to baking dish
Lightly grease a 9x13-inch baking dish. Spoon the mac & cheese with pulled pork into the dish and spread into an even layer.
- 8
Prepare topping
In a small bowl, combine 1 cup panko breadcrumbs, 1/4 cup grated Parmesan, and 2 tablespoons melted butter. Stir until crumbs are evenly coated.
- 9
Bake
Sprinkle the breadcrumb mixture evenly over the top of the mac & cheese. Bake in the preheated 375°F (190°C) oven for 18-22 minutes, until the topping is golden brown and the casserole is bubbling around the edges. If you want a darker crust, place under broiler for 1-2 minutes—watch closely to prevent burning.
- 10
Rest and garnish
Remove from oven and let rest 5 minutes. Sprinkle with 2 tablespoons chopped fresh parsley (optional). Portion and serve hot.