Pulled Pork Mac & Cheese Skillet
This pulled pork mac and cheese bake is a deliciously comforting way to use up any leftover barbecue and turn it into an entirely new meal. Featuring a rich cheese sauce, tender meat, and zesty barbecue sauce, this is a next level round two dinner that your whole family will absolutely love.
Prep Time25 minutes mins
Cook Time20 minutes mins
Total Time45 minutes mins
Course: Casserole, Dinner, Main Course, Pasta
Cuisine: American
Servings: 8
Calories: 831kcal
- 1 lb elbow macaroni slightly undercooked and drained
- 3 cups pulled pork
- ¾ cup bbq sauce plus more for serving if desired
- ½ cup butter
- 6 tablespoons flour
- 3 ½ cups milk
- 1 cup heavy cream
- 2 1/2 cups shredded cheddar
- 3 ½ cup shredded tex mex cheese divided
- Chopped cilantro optional
Preheat oven to 400 F, lightly spray a 9x13 baking dish with cooking spray
Mix the pulled pork with the bbq sauce and set aside
In a large sauce pot, melt the the butter, then whisk in the flour and allow to cook for one minute
Slowly add the milk, then the heavy cream whisking constantly to ensure no lumps form
Allow the mixture to get warm, then add cheddar cheese and 2 ½ cups of tex mex cheese gradually
Stir until cheese is melted and sauce is thickened and bubbling, about 5-10 minutes
Place cooked noodles into the pot with the cheese sauce and stir to coat
Add noodles to prepared 9x13 pan, top with the pulled pork, then add remaining Tex mex cheese on top
Cook in preheated oven for 30-40 minutes, or until cheese is melted and sauce is bubbly
Sprinkle with cilantro and extra bbq sauce and serve
- A sweeter barbecue sauce really compliments the Tex Mex flavors of the dish.
- Make sure to slightly undercook the noodles so they don't get mushy in the oven.
- If the pulled pork already has barbecue sauce on it, you don't need to stir in more unless you want to,
- The key to making sure the sauce isn't lumpy is to keep whisking the entire time you are adding the milk and cream.
- Don't worry if it seems like a lot of sauce for the noodles, it thickens as it bakes and the noodles will absorb some too.
- Let the dish rest for 10-15 minutes after baking to allow the cheese sauce to finish setting up.
Calories: 831kcal | Carbohydrates: 71g | Protein: 51g | Fat: 41g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 140mg | Sodium: 1443mg | Potassium: 342mg | Fiber: 8g | Sugar: 34g | Vitamin A: 1224IU | Vitamin C: 2mg | Calcium: 732mg | Iron: 7mg