Pulled Pork Mac Recipe

Warm and sauce the pork

Heat 1 tablespoon vegetable oil in a medium skillet over medium heat. Add 1/2 cup finely chopped onion and sauté 3–4 minutes until translucent. Add 2 cups shredded cooked pulled pork to the skillet and stir to combine. Pour in 1/2 cup barbecue sauce, stir, and cook 3–5 minutes until pork is heated through and sauce is slightly reduced. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning. Keep warm while preparing mac and cheese.

Cook the pasta

Bring 24 cups water to a rolling boil in a large pot. Add 3 cups elbow macaroni and 1 teaspoon salt. Cook according to package instructions until just al dente (usually 7–9 minutes). Reserve 1/2 cup pasta cooking water, then drain the pasta and set aside.

Make the roux and béchamel

Return the large pot to medium heat. Add 3 tablespoons unsalted butter and melt. Sprinkle in 3 tablespoons all-purpose flour and whisk continuously for 1–2 minutes to cook the raw flour taste, forming a paste (roux) but not browning it.

Finish the cheese sauce

Slowly whisk in 2 cups whole milk, a little at a time, until smooth. Continue to cook, whisking, until sauce thickens and bubbles lightly, about 4–6 minutes. Reduce heat to low and whisk in 2 ounces softened cream cheese until smooth, then add 2 cups shredded sharp cheddar and 1 cup shredded mild cheddar a handful at a time, stirring until melted and sauce is creamy. Stir in 1 teaspoon Dijon mustard, 1/2 teaspoon smoked paprika, 1 teaspoon salt, and 1/4 teaspoon black pepper. If sauce is too thick, whisk in up to the reserved 1/2 cup pasta water 1 tablespoon at a time until desired consistency is reached.

Combine pasta and sauce

Add the drained pasta to the cheese sauce and stir gently to coat evenly. Cook together for 1–2 minutes so the pasta absorbs some sauce. Taste and adjust seasoning.

Combine pulled pork with mac

Fold the warm sauced pulled pork into the mac and cheese, reserving about 1/4 cup of pork for topping if desired. Ensure pork is evenly distributed throughout the pasta and sauce.

Optional breadcrumb topping and bake

If using topping, preheat oven to 375°F (190°C). Mix 3/4 cup panko breadcrumbs with 2 tablespoons melted butter, 2 tablespoons grated Parmesan, and 1 tablespoon chopped parsley. Transfer combined mac and pork to a 9x9-inch baking dish (or equivalent). Sprinkle the breadcrumb mixture evenly over the top and dot with the reserved pork. Bake for 12–15 minutes until bubbly and topping is golden. For a crispier top, broil 1–2 minutes while watching closely.

Serve

Spoon Pulled Pork Mac into bowls or plates. Garnish with extra parsley if desired. Serve hot.