Macaroni and Cheese with Barbecue Pulled Pork

Mac And Cheese? Pulled Pork? Why Not Both?

When mac and cheese meets pulled pork, the result is loud, cheesy, smoky comfort in a casserole dish. It’s indulgent, it’s messy, and it’s totally worth it.

Sometimes, your brain says salad… but your soul says, “Smother it in cheese and barbecue sauce.” This dish is exactly what happens when you’re craving both mac and cheese and a pulled pork sandwich—but you don’t want to choose. And honestly, you shouldn’t have to.

This isn’t just a cheat meal—it’s a full-on flavor vacation. We’re talking juicy, Cajun-seasoned pulled pork that’s been slow-simmered until it practically shreds itself, tossed with tangy barbecue sauce, and folded into creamy cheddar cheese sauce. All of that gets baked into a bed of macaroni and topped with a buttery, crispy panko-Parmesan crust.

No, this isn’t healthy. Yes, it’s worth every bite. And no, I’m not sorry.

Why this Recipe Works

• Two Comfort Classics, One Dish – It’s basically mac and cheese crashing a barbecue and never leaving.

• Rich, Flavorful Pork – Cooked low and slow with aromatic veggies and Cajun spice for maximum depth.

• Creamy, Spicy Cheese Sauce – Balanced with sambal oelek and mayo for tang and heat.

• Crunchy Topping – Parmesan + panko = golden, crispy perfection.

• Make Ahead Friendly – Prep components ahead, assemble when ready to bake.

Tips for Making Macaroni and Cheese with Barbecue Pulled Pork

• Prep Ahead: Pork, cheese sauce, and BBQ sauce can all be made a day in advance.

• Pasta Swap: Any short pasta works—elbows, shells, or even cavatappi.

• Don’t Skip the Crumb: That buttery topping ties it all together with crunchy contrast.

• Sambal Levels: Adjust heat by adding more or less sambal to your taste.

🌱 A Bite of Sustainability

Using the whole pork shoulder gives you a generous yield of meat that stretches across multiple meals—an efficient way to cook at home. Plus, making your own barbecue sauce and cheese sauce lets you control ingredients and reduce reliance on packaged, preservative-filled alternatives. Bonus: leftover pulled pork freezes beautifully for future meals.

How To Make Macaroni and Cheese with Barbecue Pulled Pork

This Macaroni and Cheese with Pulled Pork combines tender Cajun-spiced pork, creamy cheddar sauce, and a crunchy topping for the ultimate comfort food.

Make the Pulled Pork

1. Rub pork shoulder with liquid smoke, red pepper flakes, and Cajun seasoning. Wrap and refrigerate overnight.

2. In a Dutch oven, heat olive oil over medium-high. Add celery, onion, and carrot. Cook 7 minutes until caramelized.

3. Add garlic, thyme, and beef stock. Bring to a boil.

4. Add pork, cover, reduce to low, and simmer for 3 hours until fork-tender.

5. Let cool slightly, then shred. Toss with barbecue sauce.

Make the Barbecue Sauce

1. Combine ingredients in a saucepan over high heat.

2. Bring to a boil, then reduce and simmer until thickened.

Make the Cheddar Cheese Sauce

1. Simmer cream, garlic, shallots, and thyme in a saucepan. Reduce by one-fourth.

2. Whisk in cheddar, season with salt and pepper.

3. Stir in sambal oelek and mayo just before combining with pasta.

Make the Crumb Topping

Combine all ingredients and stir in olive oil until evenly coated.

Assemble and Bake

1. Preheat oven to 350°F.

2. Cook 1 lb macaroni according to package instructions. Drain.

3. In a large bowl, combine cooked pasta, cheese sauce, and pulled pork.

4. Transfer to a shallow casserole dish. Top with crumb mixture.

5. Bake until topping is golden and bubbly, about 40 minutes.

Mac and Cheese, But Make it Barbecue

This is not your childhood mac and cheese. It’s grown-up, glowed up, and not playing around. Creamy, spicy, smoky, cheesy, crunchy… it checks every comfort food box and then some. Whether you’re feeding a crowd or just treating yourself, this dish brings serious Southern energy to your dinner table—and you won’t hear a single complaint.