Pulled Pork Mac and Cheese

4.66 from 195 votes

Use leftover shredded pork in this barbecue pulled pork mac and cheese casserole. It's creamy, cheesy and serves a crowd.

Prep Time20

Cook Time40

Course: Main Dish

Cuisine: American

Keyword: comfort food, leftovers

Servings:

Calories: 463kcal

Author: Julie Clark

Ingredients

3 cups uncooked elbow macaroni
4 tablespoons salted butter
1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon sugar
2 cups milk
8 ounces Velveeta cheese (cubed)
1 1/3 cups cottage cheese
2/3 cup sour cream
2 cups shredded sharp cheddar cheese (divided)
4 cups pulled pork
1 1/4 cups barbecue sauce

Instructions

Preheat the oven to 350ºF.
Cook macaroni according to package directions (to al dente). Drain the macaroni and place it in a greased 9x13 baking pan (or one slightly larger).
In a medium saucepan, melt 4 tablespoons butter over medium heat. Add in the flour, salt and sugar, then stir until smooth.
Gradually add in the milk, whisking constantly. Bring to a boil; cook and stir for 2 minutes or until the mixture has thickened. Reduce the heat to low.
Stir in the Velveeta cheese until melted.
Stir in cottage cheese, sour cream and 1 cup cheddar cheese until melted.
Pour the cheese mixture over macaroni.
In a medium bowl, mix together the pulled pork and barbecue sauce. Spoon the pulled pork evenly over the macaroni and cheese.
Sprinkle with the remaining cheddar cheese.
Bake, covered, for 20 minutes, then uncover and bake an additional 20 minutes or until heated through.
Sprinkle the top with french fried onions or freshly snipped parsley if desired.

Video

Notes

Make half a recipe and cook in a cast iron skillet for beautiful presentation.

The calories shown are based on the recipe serving 15, with 1 serving being 1/15 of the casserole. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition