posted December 01, 2020
Smoked Pulled Pork Mac and Cheese
This Smoked Pulled Pork Mac and Cheese is the ultimate mac and cheese when you need something delicious AND filling. You can’t go wrong with a creamy, gooey mac and cheese topped with delicious pulled pork.
Pulled Pork Mac and Cheese
I’m a sucker for a big bowl of mac and cheese just about anytime, anywhere. Whether it’s the middle of summer or the dead of winter, mac and cheese is always a good idea. And this recipe? It’s simply INSPIRED.
Mac and cheese is no longer a side dish with the addition of pulled pork. A heaping of pulled pork on top of mac and cheese makes this dish a full meal in a cast iron skillet. Another bonus of this? It’s a complete meal cooked and served in one skillet. No need to dirty up a bunch of dishes for this guy, Start-to-finish, all you need is a large cast iron skillet, and you’re set.
Leftover BBQ Mac and Cheese
If you’ve ever been wondering what to do with all that leftover meat that accumulates in your fridge, this mac and cheese is for you! We always have lots of leftover pulled pork hanging around a day or two after the big smoke, and adding it to some mac and cheese makes for the most amazing meal.
Just beware: My recipe below makes a lot of food. You might want to dive into this with an empty stomach and hearty appetite to make a dent. Either that, or be sure to share it with friends or neighbors. Who can resist a homemade bowl of macaroni and cheese? It’s like asking someone if they don’t like warm, cheesy happiness.
Tips for Making Smoked Pulled Pork Mac and Cheese
When it comes to a foolproof meal, this pulled pork mac and cheese is as easy as they come. You honestly can’t go wrong with any changes or modifications you make to this recipe. Here’s a few suggestions to try to make it your own.
- Switch up the meats! The recipe is so versatile, you can use any BBQ leftovers you like. Brisket, tri tip, pulled chicken, or even crispy bacon make for a tasty meal. Check out the video below in the recipe card to see how I used all my BBQ leftovers to make this tasty mac.
- Plan for a big pan of mac! I had to use my 14-inch cast iron skillet to get this all to fit. If you only have a 12-inch skillet, or you don’t have a skillet, make the sauce in a large pan and then combine with the noodles in a separate pan (I like the aluminum half pans).
- Experiment with cheese. I like the white cheddar/gouda combo for my homemade mac, but you can experiment with white cheddar (like I did in the video) or add in some mozzarella. Melty American cheese would even be tasty! Whatever you choose, just make sure that you shred the cheese yourself. Pre-shredded cheese does not taste as fresh.
- Play with toppings! I topped mine with meat, my awesome Everything BBQ Sauce and green onions, but you could also add Candied Jalapenos, Pickled Red Onions, or fresh cilantro.
More Mac and Cheese Recipes
BBQ Mac and Cheese is a total comfort food. By adding some extra toppings or using a variety of cheeses, you can make a mac perfect for everyone in your family. Check out these favorite mac and cheese recipes from Hey Grill Hey below:
Pulled Pork Mac and Cheese Recipe
Pulled Pork Mac and Cheese
Video
Ingredients
- 1 pound smoked pulled pork (leftover pulled pork works great for this recipe)
- 1 pound elbow macaroni noodles (cooked according to package instructions)
Roux
- 6 Tablespoons butter
- 6 Tablespoons flour
Cheese Sauce
- 1 teaspoon mustard powder
- 4 cups half and half
- 2 cups milk
- 1 Tablespoon Signature Beef Seasoning (or equal parts salt and pepper)
- 4 ounces cream cheese
- 12 ounces sharp white cheddar cheese (shredded)
- 6 ounces gouda cheese (shredded)
- 2 Tablespoons green onions (minced, optional)
- ¼ cup Everything BBQ sauce (optional)
Instructions
- Cook the macaroni. Bring a large pot of salted water to a boil and cook macaroni noodles until they are al dente, meaning they still have a bit of chew and texture (not too soft).
- Preheat the smoker and heat the meat. Preheat your smoker to 225 degrees F using a mild hardwood. My favorite is cherry or apple. Place your pulled pork in an aluminum pan and place on the smoker to reheat while you prepare your mac and cheese.
- Make a roux. Heat a 14-inch cast iron skillet over medium heat. Melt 6 Tablespoons of butter and whisk in the flour until a smooth, thin paste forms. Then whisk in the mustard powder.
- Make the cheese sauce. Carefully pour in the half and half and milk and bring up to a boil while whisking. Reduce the heat to low and whisk in the cream cheese until smooth. Next, add in the Beef Seasoning. Finally, whisk in the cheddar cheese and gouda cheese and stir until melted. Turn off the heat and pour in the cooked macaroni noodles. Stir gently until the noodles are coated by the cheese sauce.
- Assemble the pulled pork mac and cheese. Remove the pulled pork from the smoker and add it to the top of the mac and cheese. If desired, drizzle the top of the pork with your favorite BBQ sauce and sprinkle with green onions.
- Serve immediately. Serve your mac and cheese while it is still warm and the cheese is nice and melty!
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