Pulled Pork Mac n’ Cheese

Photo credit:
Written by Matthew Boyd


16 ounces prepared pulled pork (I did mine in the crock pot)
1 cup BBQ sauce (MDP’s son loves Sweet Baby Ray’s so that’s what we went with)
1 pound of pasta (your choice of shape but keep them short…we went spiral)
5 cups three cheese blend (mine was American, Cheddar, and Colby), divided
4 oz. cream cheese, at room temperature
2 cups heavy cream
¼ cup Panko bread crumbs
2 TBSP all-purpose flour
Salt and pepper to taste

Cooking Instructions:

Boil up some water in a large stock pot and throw in your pasta and cook it until it’s a dente.

Drain out the water and scrap up the bits that stick to the bottom of the pan.

Put the drained pasta back into the stock pan and add the heavy cream and cream cheese.

Mix until cream cheese melts.

Add the flour and Panko and stir to incorporate.

Add 4 cups of the cheese and try to distribute as evenly as possible.

Pour into a 9×13-inch glass pan that has been coated with oil or butter.

Bake at 350F for 20 minutes.

While baking heat the pulled pork up and add the BBQ sauce.

Add the warm BBQ pulled pork to the top of the mac and cheese.

Sprinkle the remaining 1 cup of cheese on top of the pork.

Put back into oven for another 10 minutes.