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Pulled Pork Mac & Cheese is the ultimate comfort food, and when served in smaller portions, it makes a perfect appetizer for parties, game days, or backyard barbecues. Instead of frying them into bites, this version keeps the mac and cheese creamy and rich, served in mini bowls or baked in a mini muffin tin for easy, grab-and-go portions.
The combination of smoky pulled pork, gooey cheese, and tender pasta makes every bite irresistible. It’s easy to prepare, especially if you already have leftover pulled pork on hand. Whether you’re serving it as a starter or a side dish, Pulled Pork Mac & Cheese in mini portions brings big flavor in a small, satisfying package.
Helpful Tips
- Use Quality Cheese for Maximum Flavor: For the best mac and cheese, opt for a combination of high-quality cheeses. Cheddar is a classic choice, but adding creamy cheeses like Gruyère or Monterey Jack can enhance the flavor and texture. Grate the cheese yourself instead of using pre-shredded cheese, as freshly grated cheese melts better and creates a smoother sauce.
- Incorporate the Right Seasonings: To elevate the flavor of your Pulled Pork Mac and Cheese, don’t forget to season your cheese sauce. Adding ingredients like smoked paprika, garlic powder, onion powder, and a touch of mustard can enhance the overall taste.
- Keep it Simple With Leftover Pork: You can use leftover pork if you have some, just shred it. Even if it’s pork chops, it will work. Or you can buy pre-made pulled pork in the meat aisle.
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Pulled Pork Mac and Cheese
Ingredients
- 1 cup pulled pork cooked
- ¼ cup bbq sauce
- 1 tablespoon olive oil
- 1/3 cup Panko breadcrumbs
- Salt or seasoned salt to taste
- 8 ounces elbow pasta
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon ground mustard powder
- 1/2 teaspoon EACH salt and ground black pepper
- 3/4 cups heavy cream
- 1 cup sharp white cheddar cheese shredded
- 1 cup Gruyere cheese shredded
Instructions
- Bring a pot of salted water to a boil. Cook the pasta to al dente.
- Reheat the pulled pork. Add the BBQ sauce and stir.
- In a pan, add the olive oil, then add breadcrumbs and cook over medium heat until breadcrumbs are toasted. Remove from heat and season with salt and pepper. Set aside.
- Once the pasta is done, reserve ¼ cup of cooking liquid and drain the pasta. Set aside.
- Add butter to the pasta pot. Once butter has melted, whisk in flour and seasonings and cook for 1 minute. Pour in the heavy cream and whisk quickly to combine.
- Whisk in the cheeses one at a time until completely melted. Season with salt and pepper, to taste.
- Add the pasta back to the pot with the cheese sauce and stir to coat the pasta. If it’s too thick, add some pasta water, a little at a time, to reach desired consistency.
- Fold in the pulled pork (don’t stir).
- Serve the mac and cheese hot, topped with the breadcrumbs.
Nutrition
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.
