Pulled Pork Mac-n-Cheese


Preparation info

  • Servings:


    • Difficulty


    • Ready in

      40 min

Appears in

Love Your Leftovers

Love Your Leftovers

By Nick Evans

Published 2014

  • About

Macaroni and cheese is pretty hard to screw up, but I did actually have to try out a few versions of this recipe before I learned that keeping it simple is best. You Don’t need or want a bunch of crazy add-ins. Start with a really good homemade cheese sauce and add in some barbecue sauce for sweetness. The pork then ties everything together!


  • 1 pound macaroni pasta
  • ¼ cup unsalted butter
  • ¼ cup all-purpose flour
  • 3 cups warm milk
  • 8 ounces gruyère cheese, grated
  • 8 ounces sharp Cheddar cheese, grated
  • cup barbecue sauce
  • Salt and pepper
  • 1 pound (about 3 cups) chopped pulled pork


    1. Preheat oven to 375°F.
    2. Cook macaroni pasta according to package. Be sure not to overcook the pasta or you’ll end up with mushy macaroni and cheese. Drain pasta and set aside for later.
    3. In a large pot, add unsalted butter and flour over medium heat. Whisk together as butter melts.
    4. Continue to cook until the mixture forms a thick paste (a roux). Cook the roux, whisking occasionally, until the mixture turns a light tan color, 2 to 3 minutes. If your roux is more liquid, that’s fine as long as it’s the right color. A paste is best though.
    5. Slowly start whisking in warm milk. The sauce should thicken immediately. Work in about 1-cup batches, and let the sauce heat up and thicken in between batches. Once all the milk is added, the sauce might look a bit thin, but that’s okay.
    6. Add grated gruyère and cheddar and stir well to melt cheese. Add barbecue sauce and season with salt and pepper.
    7. Stir cooked macaroni into the sauce. Pour macaroni into a 9 × 13-inch baking dish and top with chopped pulled pork.
    8. Move dish to oven and Bake for 15 minutes, uncovered, to crisp up the pork pieces. Serve immediately!