Delicious Pulled Pork Mac & Cheese

Main Ingredients:
2 cups elbow macaroni
2 cups cooked pulled pork
3 cups sharp cheddar cheese, shredded
1 cup cream cheese
2 cups milk
1/4 cup butter
1/4 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
1/4 cup chopped fresh parsley for garnish (optional)

Preheat oven to 350°F (175°C).

Next, grab a pot of water, bring it to a boil, and cook the elbow macaroni according to the package instructions until it’s al dente. Drain it and set it aside once it’s cooked just right!

In a large pot, melt the butter over medium heat. Once it’s nice and melted, whisk in the flour to create a roux and keep whisking for about 1-2 minutes until it turns a lovely golden color.

Now, gradually whisk in the milk, bringing the mixture to a gentle simmer. Keep an eye on it and occasionally stir for about 5-7 minutes until it thickens beautifully. It should have that nice, creamy consistency we all love!

Once thickened, lower the heat and stir in the cream cheese along with garlic powder, onion powder, smoked paprika, salt, and pepper. Mix it until it’s all well combined and smooth—a little taste test here can help you adjust the seasoning to your liking.

Remove the pot from the heat and fold in 2 cups of the shredded cheddar cheese until it’s melted and smooth.

Add the cooked macaroni and the pulled pork to the pot and mix everything together until it’s all nicely coated with that cheesy sauce.

Transfer this glorious mixture into a greased baking dish, and let’s finish it off by sprinkling the remaining 1 cup of shredded cheddar cheese on top.

Now, bake this cheesy creation in your preheated oven for about 25-30 minutes, or until the cheese is all bubbly and golden brown. You might want to keep an eye on it towards the end—nothing like perfectly melted cheese.

Once it’s done, take it out of the oven and let it cool for a few minutes. If you want to go the extra mile, sprinkle some chopped parsley on top for that pop of color. Serve warm and enjoy this wonderful concoction with your loved ones—everyone’s going to be asking for seconds.


Can I Use a Different Type of Pasta?
Absolutely! While elbow macaroni is traditional, you can use any pasta shape you prefer, such as shells, fusilli, or even penne. Just make sure to adjust the cooking time according to the package instructions for your chosen pasta.

What If I Don’t Have Pulled Pork?
No worries! You can substitute pulled pork with shredded chicken, ground beef, or even a plant-based meat alternative. Just ensure the protein is fully cooked and seasoned to your liking before mixing it into the cheese sauce.

How to Store Leftovers?:
Leftover Pulled Pork Mac & Cheese can be stored in an airtight container in the fridge for up to 3-4 days. To reheat, simply microwave individual servings or warm in a pan over low heat. If it seems dry, add a splash of milk to bring back that creamy texture.