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Smoked Pulled Pork Macaroni and Cheese

Check out how I take two of my favorite dishes and combine them to make a wonderful meal. Smoked Pulled Pork Macaroni and Cheese.


Pulled Pork

4 TBS butter

4 TBS all-purpose flour

1 tsp sea salt

1/2 tsp garlic powder

1 cup whole milk

1 cup half and half

1/2 cup sour cream

4 cups shredded cheddar cheese

1/2 cup bread crumbs (optional)

Your favorite Barbecue Sauce

Cook elbow macaroni according to package instructions, except reduce cooking time by a few minutes. You want the noodles slightly firm, not fully cooked. Be sure to add 1/2 tsp salt to the water used to boil the noodles. Drain, and set aside.

How to make the cheese sauce:

Mix flour, sea salt, and garlic powder together in a small bowl. Set aside. In a medium saucepan over medium heat, melt the butter. Add flour mixture and whisk to combine. Cook for 1 minute until mixture is slightly brown. Add 1 cup milk and whisk until the mixture is smooth. Add sour cream and whisk until smooth. Cook on medium-high heat until the mixture is thickened (about 3-5 minutes). Do not let it boil.

Once mixture is thick (sticks to the back of the spatula), reduce heat to low and add cheese. Whisk until cheese is melted and mixture is smooth. Taste and add more salt/seasoning if desired. Add cooked pasta to the pot of cheese sauce and stir until the sauce is evenly distributed. Let the mac and cheese cool for 3-5 minutes or until the cheese sauce has thickened a little bit and sticks to the noodles.

Fill a greased dish with the macaroni and cheese. On top add your pulled pork. Top of with a final layer of macaroni and cheese. Sprinkle a light coating of bread crumbs on top, as well as some Barbecue sauce and cheese.

Cook in a 375 degree oven for 20-25 minutes and the cheese has browned. Enjoy!

Watch my video below where I show you how to make this recipe, step by step.



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