Ultimate Pulled Pork Mac and Cheese: Easy Stovetop Recipe with Smoked Cheddar

If you’re a fan of rich, smoky BBQ pork and indulgent mac and cheese, then prepare to fall in love with this incredibly easy stovetop Pulled Pork Mac and Cheese. Elevated with the distinct flavor of smoked cheddar, this recipe is not just a meal; it’s a comforting experience. It’s also a fantastic way to transform leftover pulled pork or brisket into an exciting new dish that the whole family will adore.

There’s something undeniably primal and incredibly comforting about the smell of fire, especially when it’s associated with cooking. I’m not talking about anything dangerous, but rather the enticing aroma that wafts from campfires, grills, smokers, and backyard bonfires. It’s a smell that instantly evokes memories of good times, shared meals, and the simple pleasure of food cooked over an open flame.

While a roaring bonfire might not be an everyday occurrence for most of us, that smoky essence is something many of our favorite foods capture. Think of gooey s’mores (which, by the way, inspired my own S’mores Ice Cream), succulent barbecue ribs, or perfectly smoked brisket. This deep love for smoky flavors is exactly what inspired this particular recipe, especially after a memorable culinary journey.

Back in 2009, my Dad and I embarked on a delicious adventure through Nashville and Memphis. As you can imagine, our itinerary was heavily influenced by the local cuisine, specifically barbecue. You simply cannot visit Memphis, home to the world’s largest pork barbecue contest, and not indulge in its legendary BBQ. Every joint offered a unique take, each more mouth-watering than the last, solidifying my appreciation for expertly prepared smoked meats.

Even here in Pittsburgh, where we might not have a nationally recognized barbecue style, we’re fortunate to have some hidden gems. I remember a small barbecue spot just a couple of minutes from my old apartment. It was primarily set up for takeout or for their food cart at events, with just a few tables inside. One day, I spotted “brisket mac and cheese” on the menu and, without hesitation, ordered it, expecting a hearty dinner.

To my dismay, what arrived was a disappointingly small side dish. It was delicious, don’t get me wrong, but it vanished in mere minutes, leaving me craving something far more substantial. That experience became the catalyst for this very recipe. I wasn’t just looking for mac and cheese; I wanted a truly satisfying, generously portioned meal that would fill me up and leave me completely content.

Thus, this glorious Pulled Pork Mac and Cheese was born. Forget skimpy side dish portions; we’re talking about a big, comforting bowl of creamy, cheesy goodness, generously loaded with tender pulled pork. It’s the perfect answer to those hunger pangs that demand something truly fulfilling and flavorful.

To make this dish incredibly quick and convenient, I recommend using pre-cooked pulled pork. You can easily find high-quality options at your local grocery store, grab some from your favorite barbecue restaurant, or simply utilize any delicious leftovers you might have. For those who enjoy making things from scratch, feel free to prepare your own Pulled Pork for 2, or even get creative with Slow Cooker BBQ Pulled Chicken for a tasty variation.

A secret ingredient that truly elevates this dish is smoked cheddar cheese. To perfectly complement the smoky notes of the BBQ pork, smoked cheddar adds an incredible depth of flavor that ordinary cheddar simply can’t replicate. While you might need to buy a block and shred it yourself, the rich, smoky aroma and taste it imparts are absolutely worth the extra effort. There’s an undeniable magic to smoked cheese that makes any dish feel gourmet. Of course, regular sharp cheddar will still yield a delicious mac and cheese, but if you have the opportunity, I highly recommend seeking out and using smoked cheddar for that extra layer of complexity and savory delight.

Essential Ingredients for Your Pulled Pork Mac and Cheese

Crafting this irresistible pulled pork mac and cheese requires a few key components. Gather these fresh and flavorful ingredients to ensure a creamy, cheesy, and utterly satisfying meal:

• Elbow Macaroni: The classic choice for macaroni and cheese, its curved shape perfectly cradles the rich, creamy sauce. Feel free to use other small pasta shapes like shells or cavatappi if you prefer.
• Unsalted Butter: The foundational fat for our roux, providing a rich base for the cheese sauce. Using unsalted butter allows you to control the overall saltiness of the dish.
• Onion and Garlic: These aromatics are crucial for building a flavorful depth in your cheese sauce, infusing it with a subtle sweetness and pungent kick.
• All-Purpose Flour: Essential for creating a roux, which thickens the sauce to that perfect, velvety consistency we all love in mac and cheese.
• Whole Milk: For maximum creaminess and a luxurious mouthfeel, whole milk is highly recommended. It contributes to a richer sauce that clings beautifully to the pasta. If you only have 2% milk, it will work, but the sauce might be slightly less decadent.
• Smoked Cheddar Cheese: The star of our cheese blend! While any good sharp cheddar works, smoked cheddar introduces a phenomenal layer of smoky flavor that perfectly complements the pulled pork. Grating your own cheese from a block ensures superior melting and texture compared to pre-shredded varieties, which often contain anti-caking agents.
• Salt (preferably Kosher): Crucial for seasoning both the pasta water and the sauce, ensuring every bite is balanced and far from bland. Taste and adjust as you go!
• Cooked Pulled Pork: The heart of this dish. As much as I adore making barbecued meats, they often require extensive time and patience. Opting for quality premade pulled pork (or using leftovers) is a brilliant shortcut that doesn’t compromise on flavor and makes this a weeknight-friendly meal.
• Green Onion (for garnish): Adds a fresh, mild oniony bite and a pop of color, cutting through the richness of the dish.

How to Master Stovetop Pulled Pork Mac and Cheese

Creating this delicious BBQ pulled pork mac and cheese is a straightforward process that yields incredibly satisfying results. Follow these steps for a perfect, creamy, and flavorful meal:

1. Cook the Pasta: Begin by bringing a large pot of water to a rolling boil. Once vigorously boiling, add a generous handful of kosher salt – this seasons the pasta from the inside out and is crucial for flavor. Add your elbow macaroni and cook according to package directions until it’s perfectly al dente. This means it should be tender but still have a slight bite to it. Overcooked pasta will become mushy in the sauce. Drain the pasta well and set aside.
2. Prepare the Aromatics: While your pasta is cooking, start on the cheese sauce. In a large skillet or Dutch oven over medium heat, melt the unsalted butter. Add the diced white or yellow onion along with a small pinch of salt. Sauté the onion for about 5 minutes, or until it softens and becomes translucent, releasing its sweet aroma. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
3. Make the Roux: Sprinkle the all-purpose flour over the cooked onions and garlic. Stir continuously for about 1 minute, ensuring the flour is fully incorporated and cooked, forming a thick paste known as a roux. This step is important to cook out the raw flour taste and will be the thickening agent for your sauce.
4. Whisk in the Milk: Slowly begin to whisk in the room-temperature whole milk, adding it gradually to prevent lumps. Continue whisking until the mixture is smooth. Add the salt to the sauce. Bring the mixture to a gentle boil, then reduce the heat and let it simmer, whisking occasionally, until the sauce thickens to your desired consistency – usually about 3-5 minutes. It should be thick enough to coat the back of a spoon.
5. Melt the Cheese: Remove the skillet from the heat. This is important to prevent the cheese from becoming oily or grainy. Stir in the shredded smoked cheddar cheese until it’s completely melted and smooth, creating a luscious, creamy sauce. Taste the sauce and adjust the salt if needed.
6. Combine and Serve: Gently fold in the cooked pulled pork into the cheese sauce, ensuring it’s well distributed and warmed through. Keep the sauce warm while the pasta finishes cooking. Once the pasta is drained, add it directly to the skillet with the cheese sauce and pulled pork. Toss everything together until the pasta is thoroughly coated in the rich, cheesy sauce. Serve immediately, garnished with fresh sliced green onion for a pop of color and fresh flavor. If the sauce cools and thickens too much before serving, simply stir in a splash more milk to thin it out to the perfect consistency.

What to Serve with Your Pulled Pork Mac and Cheese

While this Pulled Pork Mac and Cheese is incredibly hearty and satisfying on its own, pairing it with a few complementary side dishes can truly complete the meal. Here are some fantastic suggestions:

• For a classic BBQ pairing, a fresh, crisp small batch coleslaw offers a refreshing crunch that perfectly balances the richness of the mac and cheese. You can find a great recipe within my BBQ beef sliders post!
• Soft and fluffy small batch dinner rolls are ideal for soaking up every last bit of that delicious, creamy sauce. Their slight sweetness and tender texture are a wonderful addition.
• No barbecue-inspired meal is complete without easy baked beans. Their sweet and savory profile pairs wonderfully with the smoky notes of the pulled pork and cheddar.
• Looking for a lighter, healthier option to cut through the richness? A vibrant Green Onion Salad offers a refreshing, zesty contrast.
• Consider some simple steamed green beans or a mixed green salad with a light vinaigrette for an added vegetable boost.

Tips for Success & Variations

To ensure your Pulled Pork Mac and Cheese turns out perfect every time, and to inspire some creative twists, consider these tips:

• Pasta Doneness: Always cook your pasta al dente. It will finish cooking slightly in the warm sauce, and an al dente noodle will hold its texture better than an overcooked one.
• Shred Your Own Cheese: While pre-shredded cheese is convenient, it often contains anti-caking agents that can make your sauce less smooth. Grating cheese from a block melts more evenly and results in a silkier, creamier sauce.
• Room Temperature Milk: Using milk that’s at room temperature can help prevent the sauce from seizing or becoming lumpy when added to the roux.
• Cheese Variations: Don’t limit yourself to just smoked cheddar. A blend of cheeses can add complexity. Try adding a little Gruyere for nuttiness, a touch of cream cheese for extra tang and creaminess, or some Monterey Jack for a milder melt.
• Spice It Up: If you enjoy a bit of heat, consider adding a pinch of cayenne pepper to your cheese sauce, or topping the finished dish with a sprinkle of red pepper flakes or sliced jalapeños.
• Add More Veggies: Stir in some frozen peas, corn, or finely chopped bell peppers during the last few minutes of pasta cooking, or sautéed spinach with the onions, for an extra nutritional boost.
• Make it a Casserole: For a baked version, transfer the finished mac and cheese to a baking dish, top with extra shredded cheese and breadcrumbs, and bake at 375°F (190°C) for 15-20 minutes, or until bubbly and golden brown.
• Pulled Chicken/Beef: If you don’t have pulled pork, this recipe works beautifully with leftover pulled chicken or shredded beef. Adjust the BBQ sauce seasoning as needed to complement the meat.

Storing and Reheating Leftovers

This Pulled Pork Mac and Cheese is just as delicious the next day, making it perfect for meal prepping. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can microwave individual portions, stirring occasionally until heated through. For larger quantities, gently reheat on the stovetop over low heat, adding a splash of milk or chicken broth to restore the creamy consistency. This will help loosen the sauce and prevent it from drying out.

More Mac and Cheese Recipes to Explore

Enjoyed this hearty BBQ pulled pork mac and cheese? If you’re a true mac and cheese aficionado, you’ll love exploring my other creative and comforting mac and cheese recipes, perfect for two or a small family:

• Alfredo Mac and Cheese
• Kielbasa Mac and Cheese
• Sweet Chili Mac and Cheese Shells
• Buffalo Chicken Mac and Cheese
• French Onion Mac and Cheese
• Bacon and Pesto Mac and Cheese
• Pumpkin Mac and Cheese

Pulled Pork Mac and Cheese Recipe

Yield:
4 servings

Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

Indulge in this easy stovetop Pulled Pork Mac and Cheese featuring creamy smoked cheddar. A perfect comforting meal for using up leftover BBQ pork or making a quick, satisfying dinner.

Ingredients

• 1/2 pound (8 ounces) uncooked elbow macaroni
• 2 tablespoons unsalted butter
• 1/4 cup diced white or yellow onion
• 1 clove garlic, minced
• 2 tablespoons all-purpose flour
• 1 cup whole milk, room temperature
• 1/2 teaspoon salt (preferably kosher)
• 1 cup shredded smoked cheddar cheese
• 1 cup cooked barbecue pulled pork, room temperature
• 1 green onion, sliced for garnish

Instructions

1. Bring a large pot of water to a boil. Once boiling, add a big handful of salt then add the pasta. Cook as directed on the package until al dente, about 9-11 minutes. Drain into a colander.
2. While the pasta is cooking, make the sauce. In a large skillet over medium heat, melt the butter. Add the onion and a pinch of salt then cook for 5 minutes or until soften. Add the garlic and cook 1 minute.
3. Stir in the flour to coat and cook 1 minute. Slowly whisk in the milk then add the salt. Bring to a boil and cook until thickened, about 3-5 minutes.
4. Remove from the heat and whisk in the cheese until melted. Taste and adjust for salt if needed.
5. Stir in the pulled pork and keep warm. If the sauce cools and thickens too much, stir in more milk to thin it out.
6. Once the pasta is done, mix with the sauce. Garnish with green onion.

Notes

• Don’t have leftover pulled pork? Make homemade with Pulled Pork For 2.
• Enjoyed this recipe? Check out my Alfredo Mac and Cheese, Sweet Chili Mac and Cheese Shells, and Buffalo Chicken Mac and Cheese for more delicious variations.

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First published July 27, 2015