If you’re searching for the ultimate comfort food, look no further than BBQ pulled pork mac and cheese. This recipe combines two classics—smoky, tender pulled pork and creamy, cheesy macaroni—into one irresistible dish. It’s hearty, indulgent, and perfect for everything from game day gatherings to cozy weeknight dinners.

Imagine forkfuls of gooey mac and cheese, layered with juicy barbecue pork and topped with a golden, cheesy crust. It’s the kind of recipe that makes everyone at the table ask for seconds. This recipe is one of our family favourites and it’s so easy to make.

Ingredients You’ll Need

Cooked pulled pork – smoky BBQ pork (leftover or fresh) is the star.
BBQ sauce – choose your favorite for sweetness and tang.
Macaroni – classic pasta base.
Cheese blend – cheddar for sharpness, mozzarella for melt, and a little cream cheese for creaminess.
Milk – creates the luscious cheese sauce.
Butter and flour – for the roux (thickening base of the sauce).
Seasonings – nutmeg, paprika, salt, and pepper.
Optional toppings – panko breadcrumbs, extra cheese, or green onions for garnish.

Variations to Try

Spicy version: Add jalapeños, hot sauce, or pepper jack cheese.
Tex-Mex twist: Top with salsa, black beans, and cilantro.
Skillet style: Skip the oven and serve straight from the stovetop for a creamier dish.
Pulled chicken or brisket: Swap proteins for a different barbecue vibe.

Frequently Asked Questions

Can I use store-bought pulled pork?
Yes! Pre-made pulled pork (from the deli or meat counter) works well. Just warm it up with BBQ sauce before adding.

What’s the best BBQ sauce to use?
It depends on your taste—sweet and smoky sauces balance the cheese nicely, but spicy or vinegar-based sauces work too.

Can I make it ahead of time?
Yes. Assemble the dish up to a day in advance, cover, and refrigerate. Bake when ready to serve, adding 10 extra minutes to the cooking time.

How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days. Reheat in the oven with a splash of milk to keep it creamy.

Can I freeze BBQ pulled pork mac and cheese?
Yes, but the texture may change slightly. Freeze in portions, then thaw overnight and reheat in the oven.

This BBQ pulled pork mac and cheese is the ultimate comfort food mash-up—creamy, smoky, and downright addictive. Whether you’re feeding a crowd or making a cozy dinner for the family, this dish guarantees empty plates and happy faces.

Grab some pulled pork, whip up a cheesy sauce, and get ready for the creamiest, most flavorful mac and cheese you’ve ever had.

BBQ Pulled Pork Mac & Cheese

Course Main Course

Cuisine American

Keyword bbq pulled pork, comfort food, easy recipe, mac and cheese, pasta bake

Prep Time 10

Cook Time 50

Total Time 1

Servings 6

Ingredients

30 g butter
30 g plain flour
450-500 g milk
130 g cheddar
120 g red leister
50 g parmesan
2 tbsp panko breadcrumbs (or regular breadcrumbs)
350 g macaroni pasta (dry weight before cooking)
1 small cauliflower head (cut into small florets)
BBQ pulled pork
1/4 tsp nutmeg
1/2 tsp smoked paprika
salt

Instructions

Cook pasta until just al dente. Add cauliflower florets half way through the cooking. Drain and set aside.
Make the cheese béchamel sauce. Add butter to a pot and let it melt, whisk in flour and pour in milk little by little, stirring thoroughly to avoid any lumps. Take 2/3 of the cheese and stir into the béchamel alongside paprika and nutmeg. Let cheese melt completely to get smooth sauce.
Mix cooked pasta and cauliflower with cheese sauce, making sure all the pasta is covered and everything is mixed evenly. Transfer into oven safe baking tray and layer bbq pulled pork in between. Take the remaining 1/3 of the cheese and mix with breadcrumbs, sprinkle over the macaroni pasta and bake in pre-heated oven to 190ºC/375ºF for 20-25 mins until golden brown.