Okay, so you ever set out to make a dish thinking, “Well, I’ll just toss a few things together,” and then you suddenly end up with a full-on kitchen masterpiece? That’s basically how my love affair with pulled pork mac and cheese started. It was one of those drizzly Saturday evenings—my crew wanted something cheesy, hearty, a bit over the top… but, you know, not so fussy I’d be scrubbing dishes for days. Also, I might’ve accidentally made way too much pulled pork (shocking, right?) and, well, necessity is the mother of best-ever mac. Or something like that.

Why I Keep Coming Back to This Pulled Pork Mac

I make this when the weather is looking grumpy and I need a dinner that’ll put a smile back on everyone’s faces (and a nap in their future, let’s be honest). My family goes crazy for this because it basically mashes together two of their favorites—pulled pork BBQ and cheesy mac—into one glorious bowl. Even my sibling-who-hates-leftovers races to the fridge for seconds the next day (and if you know them, that’s saying something).

Oh, and if you’ve ever tried to pick barbecue sauce off your shirt, you’ll appreciate this mac and cheese: it’s waay less messy to eat than a sandwich. Slight win!

You’ll Need These Ingredients (But Don’t Panic)

About 3 cups cooked pulled pork (leftover smoked, slow cooker, heck—even store-bought works if you’re in pinch. My aunt swears by using whatever’s on sale at Costco)
450g dried pasta (elbow is traditional, but shells or cavatappi will do. Ssh, sometimes I use penne if that’s what’s rolling around my pantry)
2 cups shredded sharp cheddar (I once made it with gouda—yum—but cheddar is standard)
1 cup mozzarella (It melts beautifully, but I’ve used Monterey Jack for a bit of a kick)
1/3 cup grated parmesan (my grandma always insisted on buying the fancy stuff, but honestly, pre-grated is fine)
3 tablespoons butter
1/4 cup flour
3 cups milk (whole milk gives it serious creaminess, but I’ve done it with 2% and no one complained)
1/2 teaspoon smoked paprika (not mandatory, but suddenly your kitchen smells like a smokehouse!)
Salt and pepper, to taste
Your favorite barbecue sauce (for the pork and/or a drizzle—make it as saucy as your mood desires; personally, I’m frequently heavy-handed)
Optional: Green onions or chopped fresh parsley, for a bit of color

Directions: Let’s Get This Comfort Train Rolling

Prep the pulled pork (if needed): If you’re starting form cooked leftovers, just shred it up with two forks. Douse it in barbecue sauce—think one generous ladleful or so. Give it a quick warm-up in a saucepan or the microwave, or just set it aside if it’s already hot. Don’t overthink this.
Boil the pasta: Grab a big pot, salt the water like the sea, and cook the pasta until just al dente (it’ll bake more later.) Drain and set aside, but save a splash of the pasta water—maybe half a mug full. Trust me, it’ll come in handy if the cheese sauce gets too thick later.
Make the cheese sauce: This is the moment of truth. In a big saucepan over medium heat, melt your butter, then whisk in flour. 1-2 minutes, until it looks a bit like sand (or, maybe like the back of a beach holiday postcard—either way, don’t stress). Pour in the milk slowly, whisking to avoid lumps. Let it bubble gently until it gets thick enough to coat the back of a spoon. This is where I usually sneak a little taste, even though I know it’s still just flour and milk. Then, stir in the cheddar, mozzarella, parmesan, and smoked paprika. Season with salt and pepper. Don’t worry if it looks a bit stringy now—when you bake it, magic happens.
Combine: Toss your drained pasta and about half the saucy pulled pork into the cheese sauce. Mix until everything’s evenly coated (sometimes I use a giant wooden spoon, but hey, use whatever’s clean… I’ve even used tongs after my spoon went missing). Transfer to a big casserole dish.
Top and bake: Scatter the rest of the pulled pork all over the top, drizzle with more barbecue sauce if your heart says yes, and add a bit more cheese if you’re feeling wild. Bake uncovered at 200°C (about 400°F) for 20 minutes, until bubbling and golden. If you like extra crispy bits, blast it under the grill for a couple of mins—just don’t get distracted watching reels like I did once; nearly torched the cheese!
To finish: Let it sit for five (I know, agony), then top with green onions or parsley if you fancy. Dig in. Maybe let the piping hot forkful cool, unless you like living dangerously.

A Few Notes (Honestly Learned the Hard Way)

When I used pre-shredded cheese the first time, the sauce was a bit grainy. It’s fine in a pinch, but grating it yourself is worth it (unless cheese-grating is your nemesis, in which case, do what keeps you sane).
Don’t skimp on the sauce. If the mix looks a bit too thick before baking, that pasta water you saved is a lifesaver—just add a splash at a time.
Leaving it to sit for 10 minutes helps the flavors mingle, but I never have the patience.

Variations I’ve Tried—Some Winners, Some Not So Much

Buffalo pulled pork: Add buffalo sauce instead of BBQ; tangy and spicy.
Crispy onion topping: Sprinkle French fried onions on top. Crunchy, salty, irresistible.
Veggie version: Tried tossing in roasted cauliflower for a mate who’s veggie—actually pretty great, but you do want a smoky cheese.
Once I tried adding diced pickles… not my brightest idea. If you love pickles, maybe, but my family revolted. So proceed with caution.

Equipment You’ll (Probably) Want—but Workarounds Welcome

Casserole/baking dish—mine’s about 9×13, but if you only have a deep roasting tin, use that!
Large pot and saucepan
Whisk and wooden spoon (I tend to alternate, depending on my mood or what’s clean)
If you don’t have a whisk, a fork and some elbow grease does the job. Just, uh, be patient. It’s a workout.

Storing Leftovers—Not That You’ll Have Much

Keep leftovers covered in the fridge for up to 3 days—but honestly, in my house, it never lasts more than a day! It heats up really well in the microwave (a splash of milk helps if it’s looking a bit dry), or in the oven, covered with foil. I actually think it tastes better the next day, but I realise that’s a controversial take.

How I Love to Serve This (and a Weird Family Quirk)

I usually serve it with a simple green salad (mostly so I feel less guilty about the cheese) or steamed broccoli tossed in lemon. My kids like to scoop it up with those thick potato chips, which, honestly, is a pretty genius idea I swiped for myself. And, weirdly, my uncle insists on a dash of hot sauce on top—he says it’s tradition. Who am I to argue?

Pro Tips: Or, Here’s Where I’ve Learned the Hard Way

I once tried rushing the cheese sauce step and regretted it because it stayed lumpy and felt like eating rubber bands (don’t do as I did—take it slow).
Letting the mac rest before scooping really does make a difference. But if you’re starving, dive in—just mind your tongue!

FAQ: Real Questions I’ve Gotten (or Googled in a Panic)

Can I make this ahead of time? Oh, absoutely—I often do! Assemble everything (hold off on the final cheese topping), cover, stash in the fridge, then bake when you’re ready with a few extra minutes for the chill. Leftovers? Reheat with a bit of milk, and it’s almost as good as fresh.
What type of pulled pork should I use? Honestly, just about any. Slow cooker is easiest for me but if someone brings me smoked from the butcher, I use that. Store-bought works fine too—no shame! If you want a homemade slow-cooker recipe, this one from Simply Recipes is easy.
Any good cheese sauce tips? If you’ve got Australia’s Beerenberg BBQ sauce, use it; makes a world of difference. Also, for stretching your cheese, adding a bit of cream cheese works (I picked that up from Serious Eats). That said, I forget half the time and it’s still delicious.
What if I don’t like BBQ sauce? Totally cool. Make the pork more savory with herbs, or try a honey mustard glaze instead—super tasty.

Anyway, if you make this pulled pork mac and cheese, drop me a line in the comments. Unless it’s to tell me your kids didn’t eat it because there wasn’t enough cheese on top—in that case, I sympathize, but maybe add an extra handful next time?

Happy cheesy cooking!

Pulled Pork Mac and Cheese: The Coziest Comfort Dish Ever