Pulled Pork Macaroni and Cheese

Name: Pulled Pork Macaroni and Cheese
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 pound macaroni noodles; 4 Tablespoons salted butter; 3 Tablespoons all-purpose flour; 12 ounce can evaporated milk; 1 cup chicken broth; ½ teaspoon salt; ½ teaspoon pepper; 1 teaspoon dijon mustard; 1 teaspoon onion powder; ½ teaspoon garlic; 2 cup cheddar cheese (grated); 2 cup gouda cheese (grated); 1 pound of your favorite pulled pork, (warmed up); BBQ sauce

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This Pulled Pork Macaroni and Cheese combines two meals in one! A fun and easy weeknight meal for the whole family!

A FUN TWIST ON MACARONI AND CHEESE

This Pulled Pork Macaroni and Cheese is one of my favorite food combos. I first had meal this at a BBQ joint and thought it was a brilliant combination of flavors! This is a homemade macaroni and cheese recipe that is topped with shredded pulled pork and BBQ sauce. This has become a staple in my house and we have started making it a lot because it is easy and a whole meal in one! If you want a fun twist to your usual macaroni and cheese routine, then you need to try this Pulled Pork Macaroni and Cheese recipe!

Pulled Pork Macaroni and Cheese in a white bowl topped with shredded cheese.

FREQUENTLY ASKED QUESTIONS:

What kind of cheese should I use?

I have found that I really like the mixture of cheddar and gouda in this recipe. But you really can use any of your favorite cheeses for this. Whatever you choose, I highly recommend using freshly grated cheese as it melts better.

What kind of pulled pork should I use?

You can use any leftover pulled pork from any recipes that you make or you can buy pre-made pulled pork from the grocery store. Generally you will find it either near the lunch meat or near the fresh meat section.
I have made this with leftover SMOKED PULLED PORK as well as my CROCK POT PULLED PORK and the flavors were phenomenal! You can't go wrong!

Do I have to use elbow macaroni?

Nope! You can use any of your favorite smaller pasta for this recipe such as penne, bowtie, spirals, etc.

Can I substitute the evaporated milk?

Yes. Some great substitutions for this would be whole milk, heavy cream or half and half.

How do I store leftovers?

I would store the pulled pork and macaroni and cheese in separate containers. The macaroni and cheese and pulled pork will last in airtight containers in the refrigerator or up to 3-4 days. You can also freeze it in a freezer container or freezer bag and it should keep for up to 6 months.

Tongs adding pulled pork on top of Pulled Pork Macaroni and Cheese.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

macaroni
salted butter
all-purpose flour
evaporated milk
chicken broth
salt
pepper
dijon mustard
onion powder
garlic
cheddar cheese
gouda cheese
pulled pork
bbq sauce

Ingredients needed: macaroni, salted butter, all-purpose flour, evaporated milk, chicken broth, salt, pepper, dijon mustard, onion powder, garlic, cheddar cheese, gouda cheese, pulled pork and BBQ sauce.

HOW TO MAKE PULLED PORK MACARONI AND CHEESE:

Cook the pasta in boiling salted water until al dente. When you drain the pasta, reserve 1 cup of the pasta water to use later. Strain the pasta and rinse it with cold water to stop it from cooking and getting softer. Set this aside.

Cooked macaroni noodles in a metal strainer.

Melt the 4 Tablespoons of butter over medium heat in a dutch oven or large skillet.

Then use a whisk to blend in the flour. Cook this for 5 minutes, whisking constantly to avoid lumps.

Melted butter with flour added in dutch oven being stirred together by a whisk.

Lower the heat and whisk in the evaporated milk, chicken broth, salt, pepper, mustard, onion powder and garlic. Raise the heat back to medium and allow to simmer for 5-10 minutes. It should be slightly thickened.