This Pulled Pork Mac & Cheese Bake is pure comfort food. Creamy macaroni and cheese gets topped with smoky pulled pork and baked until hot and bubbly for an easy dinner that feels indulgent while still being practical for leftovers.

This recipe is perfect for potlucks, weekend suppers, or family dinners when you want something warm and filling.

Pulled Pork Mac & Cheese Bake

This Pulled Pork Mac & Cheese Bake is pure comfort food. Creamy macaroni and cheese gets topped with smoky pulled pork and baked until hot and bubbly for an easy dinner that feels indulgent while still being practical for leftovers.

This recipe is perfect for potlucks, weekend suppers, or family dinners when you want something warm and filling.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 6

Course: Dinner, Lunch, Main Course

Cuisine: American

Calories: 430

Ingredients Method Notes

Ingredients

  

• 8 ounces whole wheat elbow macaroni
• 2 cups prepared pulled pork
• 2 cups reduced-fat cheddar cheese shredded
• 1 cup low-fat milk
• 2 tablespoons light cream cheese
• 1 tablespoon whole wheat flour
• 1 teaspoon Dijon mustard
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper

Optional Topping

• 1/4 cup whole wheat breadcrumbs
• 1 teaspoon olive oil

Method

 

1. Step 1: Cook Pasta
2. Cook macaroni according to package directions. Drain.
3. Step 2: Make Cheese Sauce
4. In a saucepan, whisk milk and flour together over medium heat.
5. Cook until slightly thickened.
6. Stir in cream cheese, cheddar cheese, Dijon mustard, smoked paprika, and black pepper until smooth.
7. Step 3: Assemble
8. Preheat oven to 375°F.
9. Combine cooked pasta with cheese sauce.
10. Spread into a greased baking dish and top with pulled pork.
11. If desired, combine breadcrumbs with olive oil and sprinkle over top.
12. Step 4: Bake
13. Bake 20–25 minutes until hot and bubbly.

Notes

Tips & Variations

• Add steamed broccoli for extra vegetables.
• Pepper jack cheese adds extra flavor.
• Great for freezer meals.
• Serve with salad or roasted vegetables to balance richness.

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Storage & Meal Prep

Store refrigerated up to 4 days.

Freeze tightly covered for up to 2 months.