Pulled Pork Macaroni & Cheese


It’s been practically forever since my last post. I’m sorry. Really, I am. I miss blogging but this is my busy season at work and I’ve been, well, busy. I thought I’d get ahead of it – I developed a bunch of recipes and took a bunch of photos so even if I was too busy to cook I could still post. But that obviously hasn’t happened. So, here’s a peace offering in the form of Pulled Pork Mac & Cheese. No, it’s not exactly healthy. But once in a while you need to indulge, and this is the perfect way to do it.

This recipe has been bouncing around in my head for the better part of a year and I only regret not making it sooner. The juicy, succulent pork blends perfectly with a rich four-cheese sauce and a touch of barbecue sauce. I roasted a pork shoulder especially for this recipe, but you could easily substitute pulled pork that you have leftover from another occasion – just adjust the amount of barbecue sauce accordingly. This mac and cheese shouldn’t be overly barbecue-y… just enough to give the dish a subtle flavor and to cut through the richness of the cheese.



Pulled Pork Macaroni & Cheese
Pulled Pork Macaroni & Cheese
Serves: 8
  • 16 oz ridged pasta (such as penne or, my favorite, cavatappi)
  • 1 Tbs butter
  • 1 Tbs flour
  • 1.5 cups skim milk
  • ½ tsp garlic powder
  • 8 oz cheddar cheese, shredded
  • 8 oz emmental cheese, shredded
  • 2 oz asiago cheese, shredded
  • 1 cup pulled pork (see recipe below)
  • ¼ cup barbecue sauce
  1. Boil the pasta according to the directions on the package. Drain.
  2. Melt the butter in the bottom of a medium pan set over medium heat. Whisk in the flour and cook for several minutes, until it becomes a light caramel color. Whisk in the milk and garlic powder. Bring to a gentle simmer. Reduce heat to low and stir in the cheese, allowing it to melt.
  3. Toss the pulled pork with the barbecue sauce. Stir the pork and pasta into the cheese sauce.

Pulled Pork
Pulled Pork Macaroni & Cheese
  • 1 Tbs smoked paprika
  • 1 tsp dry mustard
  • 1 tsp dry sage
  • 1 tsp salt
  • 1 tsp black pepper
  • 3 pound pork shoulder
  1. Combine the paprika, dry mustard, sage, salt, and pepper. Rub into all sides of the pork. Bake at 400-degrees for 2 hours. Flip the pork over and cook for another hour. Let rest for 15 minutes, then use two forks to shred the meat.
  2. Yields approx. 4 cups pulled pork.





  1. This recipe drew me in! I don’t know if anything sounds better right now than macaroni and cheese with pulled pork. Two of my favorite foods combined into one! Thanks for sharing! Fabulous photographs and tempting recipe!

  2. What a combination! I love the pulled pork recipe, it looks delicious– and the mac and cheese would melt right in my mouth!

  3. Lauren this is a fabulous dish, especially as we move into the cooler months! Miss your posts but we’ll still be here when work calms down a little!!

  4. This looks like a perfect dish to make for my fiance while he’s watching football on the weekends. Thanks for sharing!

  5. I swear I have been not-so-patiently waiting for this ever since you tweeted it! Instant bookmark!

    It looks just as amazing as it sounded. :D I’ve missed you but don’t want you to stress out so much over posting! Work and your peace of mind comes first!

  6. That looks so good. My husband would flip for it.

  7. Oh Goodness Girl – You literally have me drooling here!!!! This looks absolutely amazing. You really know how to put a good dish together. As long as you keep on coming back with delicious posts like this one, take your time babe.

  8. Liz @ Blog is the New Black says:

    MY boyfriend would love this! Thanks for sharing. :)

  9. This looks amazing! Welcome back to the blogosphere!

  10. RavieNomNoms says:

    That is some pretty fantastic mac and cheese, I love your addition of the pulled pork! Yum

  11. I love ALL mac and cheese! This looks so ooey cheesey delicious! Thanks for sharing!

  12. wow this looks amazing great dish

  13. What a fantastic dish! Can’t go wrong with mac & cheese, but adding the pulled pork puts it over the top. Looks absolutely delicious!

  14. wow, looks fantastic! Real comfort food!

  15. I cannot wait to try this recipe over the weekend. I’ve been on a pulled pork taco jag lately, but this Mac n Cheese may have them beat! PS The photograph looks good enough to eat.

  16. Mmmmmmm, this sounds so good! Perfect for a cool Fall night :)!

  17. Wow, I just found your recipe and it looks so amazing, I never would have thought to add the pulled pork to the mac and cheese but now I am dying to try it! And as others have said the photo is great!

  18. I loooove this idea!

  19. This looks great!! Having two children, we have mac and cheese once a week, but I’ll have to make some pulled pork to go along with it next time. We also add a Sneaky Chef touch and I puree about 4 carrots and add that to our sauce. The cheese hides the veggies so the kiddos will eat them, and it adds a healthier aspect to it. ;)

  20. This looks divine–truly irresistible. If you’re not a pork eater could you substitute with a smoked cheese or another ingredient? Thanks for sharing!

  21. I would LOVE to try that Jalapeno Popper Mac & Cheese you mentioned briefly. Is the recipe for that available?

  22. Laura Reynolds says:

    I just made this tonight after having something similar in a restaurant (they added jalapeños and a panko bread crumb topping. It was phenomenal and got lots of “yummms” from my teenage son and a male friend of mine that was over for dinner. The only sub I made was on the emmental cheese because I couldn’t find it, so I used a smoked Gouda instead. It was awesome! Thank you do much for the recipe!!

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