BBQ Pulled Pork Mac and Cheese Casserole

Prep: 15 minCook: 30 minmediumAmerican
BBQ Pulled Pork Mac and Cheese Casserole

This hearty casserole combines creamy three-cheese mac and cheese with smoky BBQ pulled pork for the ultimate comfort food mashup. The pasta bakes in a rich cream and cheese sauce, then gets topped with saucy pulled pork and more melted cheese. Perfect for feeding a crowd at potlucks, game day gatherings, or family dinners when you want something indulgent and satisfying. The combination of tangy BBQ flavors with creamy cheese creates a crowd-pleasing dish that brings together two beloved comfort foods.

Nut-Free

Ingredients

  • 16 ounces pulled pork, prepared
    rotisserie chicken1:1

    different protein option

  • 1 cup BBQ sauce
  • 1 pound pasta, short shapes
  • 5 cups three cheese blend, divided
    sharp cheddar + mozzarella1:1

    use any melting cheese combination

  • 4 oz cream cheese, at room temperature
  • 2 cups heavy cream
    half and half1:1

    lighter but still creamy

    Full guide →
  • ¼ cup Panko bread crumbs
    regular breadcrumbs1:1gluten-free

    less crispy texture

    Full guide →
  • 2 TBSP all-purpose flour
  • salt, to taste(optional)
  • pepper, to taste(optional)

Instructions

  1. 1

    Boil water in a large stock pot and cook pasta until al dente

  2. 2

    Drain pasta and scrape any bits from bottom of pan

  3. 3

    Return drained pasta to stock pot and add heavy cream and cream cheese

  4. 4

    Mix until cream cheese melts

  5. 5

    Add flour and Panko and stir to incorporate

  6. 6

    Add 4 cups of cheese and distribute evenly

  7. 7

    Pour into greased 9x13-inch glass pan

  8. 8

    Bake at 350F for 20 minutes

  9. 9

    While baking, heat pulled pork and add BBQ sauce

  10. 10

    Remove mac and cheese from oven

  11. 11

    Add warm BBQ pulled pork to top of mac and cheese

  12. 12

    Sprinkle remaining 1 cup cheese on top of pork

  13. 13

    Return to oven for another 10 minutes

Tips

Tip 1

Use short pasta shapes like spirals, penne, or shells to hold the cheese sauce better than long noodles.

Tip 2

Let cream cheese come to room temperature before mixing to ensure smooth melting without lumps.

Tip 3

Warm the pulled pork before adding to prevent cooling down the hot mac and cheese base.

Good to Know

Storage

Refrigerate leftovers up to 3 days in covered container. Reheat in oven at 350F until warmed through.

Make Ahead

Can assemble mac and cheese base up to 1 day ahead. Add pulled pork topping just before final baking.

Serve With

Serve hot directly from the baking dish with a large spoon. Let cool 5 minutes before serving to set slightly.

See pairing guide →

Common Mistakes

Watch

Don't skip warming the pulled pork to avoid temperature contrast that cools the dish

Watch

Don't overcook pasta initially since it will continue cooking in the oven

Substitutions

Gluten-Free Swaps

Panko→
regular breadcrumbs1:1gluten-free

less crispy texture

Full guide →

General Alternatives

three cheese blend→
sharp cheddar + mozzarella1:1

use any melting cheese combination

heavy cream→
half and half1:1

lighter but still creamy

Full guide →
pulled pork→
rotisserie chicken1:1

different protein option

Full guide →
Find more substitutions →

FAQ

Can I use leftover mac and cheese for this recipe?

Yes, you can use prepared mac and cheese as the base. Just warm it slightly, transfer to baking dish, add pulled pork and cheese, then bake until heated through.

What if I don't have a glass baking dish?

A metal 9x13 pan works fine. You may need to reduce baking time slightly as metal conducts heat faster than glass.

How long will leftovers keep?

Refrigerate up to 3 days in covered container. Reheat individual portions in microwave or whole dish in 350F oven until warmed through.