Leftover Pulled Pork Mac and Cheese

pulled pork mac and cheese baked with golden cheese on top

Pulled pork mac and cheese turns a classic into something more filling without adding extra work. The pork is already cooked, so it folds right into the cheese sauce.

Pasta, cheese, and pork bake into one dish that holds together and reheats well.

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This recipe is part of our pulled pork meal prep system, designed to turn one meat into multiple family dinners.

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1. Preheat oven to 375°F. Bring a large pot of salted water to a boil. 2. Add 8 oz elbow macaroni to boiling water. Cook uncovered, stirring occasionally, until al dente, about 8-10 minutes. Drain and set aside. 3. Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering. Add 1 cup diced onion and sauté 4-5 minutes until translucent and softened. 4. Add 2 cloves minced garlic to the skillet. Cook 30 seconds until fragrant. 5. Stir in 2 tbsp all-purpose flour. Cook 1 minute, stirring constantly, until flour is lightly golden. 6. Gradually whisk in 2 cups whole milk. Increase heat to medium-high and bring to a simmer, stirring frequently. Simmer 3-4 minutes until sauce thickens and coats the back of a spoon. 7. Reduce heat to low. Stir in 2 cups shredded cheddar cheese and 1 cup shredded mozzarella cheese until melted and smooth. 8. Add 2 cups shredded pulled pork to the cheese sauce. Stir to combine and heat through, about 2 minutes. 9. Fold cooked macaroni into the cheese and pork sauce until evenly coated. 10. Transfer mixture to a greased 9x13 inch baking dish. Sprinkle 1 cup grated cheddar cheese evenly on top. 11. Bake uncovered for 20-25 minutes until bubbly and golden on top. 12. Remove from oven and let rest 5 minutes before serving. 13. Finish with 2 tbsp chopped fresh parsley sprinkled over the top off heat.

  • elbow macaroni

  • olive oil

  • onion

  • garlic

  • all-purpose flour

  • whole milk

  • cheddar cheese

  • mozzarella cheese

  • pulled pork

  • parsley

Ingredients

  • 8 oz elbow macaroni
  • 2 tbsp olive oil
  • 1 cup onion, diced
  • 2 clove garlic, minced
  • 2 tbsp all-purpose flour
  • 2 cup whole milk
  • 3 cup cheddar cheese, shredded
  • 1 cup mozzarella cheese, shredded
  • 2 cup pulled pork, shredded
  • 2 tbsp parsley, chopped

Instructions

1. Preheat oven to 375°F. Bring a large pot of salted water to a boil.

2. Add 8 oz elbow macaroni to boiling water. Cook uncovered, stirring occasionally, until al dente, about 8-10 minutes. Drain and set aside.

3. Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering. Add 1 cup diced onion and sauté 4-5 minutes until translucent and softened.

4. Add 2 cloves minced garlic to the skillet. Cook 30 seconds until fragrant.

5. Stir in 2 tbsp all-purpose flour. Cook 1 minute, stirring constantly, until flour is lightly golden.

6. Gradually whisk in 2 cups whole milk. Increase heat to medium-high and bring to a simmer, stirring frequently. Simmer 3-4 minutes until sauce thickens and coats the back of a spoon.

7. Reduce heat to low. Stir in 2 cups shredded cheddar cheese and 1 cup shredded mozzarella cheese until melted and smooth.

8. Add 2 cups shredded pulled pork to the cheese sauce. Stir to combine and heat through, about 2 minutes.

9. Fold cooked macaroni into the cheese and pork sauce until evenly coated.

10. Transfer mixture to a greased 9×13 inch baking dish. Sprinkle 1 cup grated cheddar cheese evenly on top.

11. Bake uncovered for 20-25 minutes until bubbly and golden on top.

12. Remove from oven and let rest 5 minutes before serving.

13. Finish with 2 tbsp chopped fresh parsley sprinkled over the top off heat.

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