Pulled Pork Mac and Cheese
This easy BBQ pulled pork mac and cheese is made with a creamy 4-ingredient cheese sauce for ultimate decadence.
Equipment
Ingredients
- ½ pound cavatappi
- ½ cup whole milk
- 8 ounces extra sharp white cheddar cheese shredded
- ¼ teaspoon paprika
- ¼ teaspoon salt
- ½ pound slow cooker pulled pork
- ¼ cup barbecue sauce plus extra for topping
Instructions
- First, preheat the oven to 350 degrees F and bring a large pot of salted water to a boil on the stove.
- Next, boil the pasta until al dente, about 10 to 12 minutes.
- In the meantime, make the cheese sauce. In a small saucepan, heat the milk over medium-low until it's lightly steaming, about 2 to 3 minutes. Then, stir in the cheese in batches until it's completely melted, about 5 to 7 minutes. Make sure to stir constantly to help the cheese melt and prevent clumping.Once the cheese is fully incorporated, stir in the paprika and salt. Lower heat to keep warm until the pasta is ready.
- Next, drain the cooked pasta and return it to the pot (remove from heat). Add the cheese sauce, pulled pork, and barbecue sauce and stir to combine. Then, transfer the mac and cheese to a large baking dish and cover with aluminum foil.
- Bake for 10 minutes, then remove the foil and bake for another 5 minutes to lightly crisp the top.
- Serve hot, topped with an additional drizzle of BBQ sauce.
Notes
Cavatappi vs. other pasta types: You can technically use any kind of short pasta noodle for mac and cheese, but we love the way cavatappi holds onto the creamy cheese sauce and saucy pulled pork in this dish. If you can't find it at the store, some good alternatives would be macaroni, fusilli, or penne.
Pulled pork: We highly recommend making your own pulled pork at home for this recipe - it's so easy and all you need is a slow cooker! Try our recipe here and set some aside for this mac and cheese. Enjoy the rest on sandwiches, in tacos, or on pizza, or freeze it for later.
Storing leftovers: Store in an airtight container in the fridge for up to 5 days. We love making mac and cheese in our glass OXO baking dish since it comes with a lid (perfect for easy storage since you won’t have to transfer leftovers to a separate container).
Reheating leftovers: To reheat, microwave individual portions for about 2 minutes, stirring halfway through. Or, reheat a larger batch of leftovers in the oven at 350 degrees F, covered, for about 20 minutes.
Nutrition
Calories: 575kcal | Carbohydrates: 53g | Protein: 37g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 99mg | Sodium: 751mg | Potassium: 505mg | Fiber: 2g | Sugar: 9g | Vitamin A: 667IU | Vitamin C: 1mg | Calcium: 461mg | Iron: 2mg
