If you’re looking for the ultimate comfort dinner, you’ve come to the right place! This Pulled Pork Mac & Cheese Casserole combines creamy, cheesy goodness with smoky, tender pulled pork, creating a dish that’s hearty, indulgent, and absolutely irresistible. Whether you’re feeding a crowd or treating yourself to a cozy night in, this casserole checks all the boxes.
My love for this dish started during a summer barbecue when leftover pulled pork met creamy macaroni and cheese. The result was magic—a dish so satisfying that it quickly became a family favorite. Trust me, this recipe is worth making just for the smiles it’ll bring to the dinner table!
Recipe Story & Background
Pulled pork is a classic staple in Southern cuisine, often slow-cooked to perfection and served with tangy barbecue sauce. Pairing it with mac and cheese? Well, that’s a genius move! This casserole draws inspiration from backyard cookouts and comfort food traditions, blending the smoky flavors of barbecue with the creamy texture of macaroni and cheese.
Over the years, I’ve tweaked this recipe to make it even more versatile. You can use leftover pulled pork from a weekend barbecue, or if you’re short on time, grab some pre-made pulled pork from your favorite store. It’s a dish that works equally well for summer gatherings or cozy winter nights. The combination of flavors and textures is pure comfort food bliss!
Ingredient Discussion
Pulled Pork
The smoky pulled pork is the star of this dish. You can use homemade pulled pork, store-bought options, or even slow-cooked pork shoulder. If you’re making it from scratch, opt for pork shoulder or pork butt for the best tenderness. For a shortcut, look for pre-cooked pulled pork in the refrigerated section of your grocery store.
Macaroni
Classic elbow macaroni works perfectly here, but feel free to swap it out for shells, cavatappi, or any pasta shape that holds onto the cheesy sauce. Whole wheat or gluten-free pasta are great options for dietary adaptations.
Cheese
The cheese is what makes this casserole decadent. I recommend a blend of sharp cheddar, mozzarella, and Parmesan for maximum flavor and gooeyness. For added creaminess, some recipes call for cream cheese or Gruyère—both work beautifully!
Barbecue Sauce
A smoky and slightly sweet barbecue sauce ties everything together. Choose your favorite brand or make your own for a personal touch. If you prefer a tangier flavor, try using vinegar-based barbecue sauce.
Seasonings
A dash of smoked paprika, garlic powder, and onion powder gives the casserole depth. Don’t forget a pinch of salt and pepper to balance the flavors!
Equipment Needed
- Large pot for boiling pasta
- Mixing bowls
- Baking dish (9×13 works well)
- Cheese grater
- Wooden spoon or spatula
- Aluminum foil (optional for covering)
If you don’t have a 9×13 baking dish, you can use any casserole dish that’s deep enough to hold the layers. Personally, I love using glass dishes because they make cleanup easier and allow you to see those golden-brown edges!
Preparation Method
- Preheat the oven: Set your oven to 375°F (190°C).
- Cook the pasta: Boil the macaroni according to package instructions until al dente. Drain and set aside.
- Make the cheese sauce: In a large pot, melt 4 tablespoons of butter over medium heat. Whisk in 4 tablespoons of flour to create a roux. Slowly add 3 cups of milk (about 710 ml), whisking constantly to avoid lumps. Stir until thickened, about 5 minutes.
- Add the cheese: Remove the pot from heat and stir in 2 cups of shredded cheddar, 1 cup of shredded mozzarella, and 1/2 cup of Parmesan. Mix until smooth and creamy.
- Combine pasta with cheese sauce: Add the cooked macaroni to the cheese sauce and mix well.
- Layer the casserole: Spread half of the macaroni mixture into the baking dish. Top with 2 cups of pulled pork and drizzle with 1/2 cup of barbecue sauce. Add the remaining macaroni mixture on top.
- Top with cheese: Sprinkle an additional 1 cup of shredded cheddar and mozzarella over the top.
- Bake: Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is bubbly and golden brown.
- Cool and serve: Let the casserole cool for 5 minutes before serving.
Cooking Tips & Techniques
For a smoother cheese sauce, make sure your milk is at room temperature before adding it to the roux. Cold milk can cause lumps!
Layering the pulled pork between the macaroni ensures every bite is packed with flavor. Don’t skimp on the barbecue sauce—it’s what ties the dish together.
If the top isn’t browning as much as you’d like, switch to broil for the last 2 minutes of baking. Just keep an eye on it to avoid burning.
Variations & Adaptations
If you’re looking for a lighter version, swap out the pulled pork for shredded rotisserie chicken or turkey. You can also use reduced-fat cheese and whole wheat pasta for a healthier spin.
For vegetarians, replace the pulled pork with smoked jackfruit or roasted mushrooms. Add a dash of liquid smoke to mimic the barbecue flavor.
Spice lovers can top their casserole with sliced jalapeños or mix cayenne pepper into the cheese sauce for an extra kick!
Serving & Storage Suggestions
This casserole is best served warm, straight from the oven. Pair it with a crisp green salad or roasted veggies for a balanced meal. A cold glass of sweet tea or a bold red wine complements the smoky flavors beautifully.
Leftovers can be refrigerated in an airtight container for up to 3 days. To reheat, cover with foil and warm in the oven at 350°F (175°C) until heated through. For longer storage, freeze individual portions for up to 2 months.
Nutritional Information & Benefits
While this casserole is indulgent, it does offer some nutritional benefits. The pulled pork provides protein, while the cheese contributes calcium. If you use whole wheat pasta, you’ll also get a boost of fiber.
This dish does contain gluten and dairy, so it’s not suitable for those with sensitivities unless adaptations are made. For a dairy-free version, use plant-based cheese alternatives.
Conclusion
This Pulled Pork Mac & Cheese Casserole is the ultimate comfort dinner that’ll keep everyone coming back for seconds. Whether you make it for a family gathering or a weeknight treat, it’s guaranteed to be a hit.
I’d love to hear how you make this recipe your own! Share your variations in the comments below, and let me know if you loved it as much as my family does. Don’t forget to pin this recipe for later—it’s one you’ll want to make again and again!
FAQs
Can I use leftover pulled pork for this recipe?
Absolutely! Leftover pulled pork works perfectly and adds even more flavor.
Can I make this casserole ahead of time?
Yes! Assemble the casserole and refrigerate it until ready to bake. Add a few extra minutes to the baking time if it’s chilled.
How can I make this gluten-free?
Use gluten-free pasta and substitute the flour in the cheese sauce with a gluten-free alternative like cornstarch or rice flour.
What’s the best way to reheat leftovers?
Cover with foil and reheat in the oven at 350°F (175°C) or microwave in individual portions.
Can I freeze this casserole?
Yes, freeze portions in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.