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Pulled Pork Macaroni and Cheese with Crispy Bacon and Herb Topping

Pulled Pork Macaroni and Cheese

Pulled Pork Macaroni and Cheese. With a Crispy Bacon and Herb Topping. This remarkably flavorful mac and cheese is simply a must-try, die-for, holy holy good recipe.
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Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Main Course
Cuisine bacon, leftovers, macaroni and cheese, pulled pork
Servings 6


  • 8 oz elbow pasta uncooked
  • 2 Tbs unsalted butter
  • 2 Tbs all-purpose flour
  • 1-1/2 cup milk
  • ½ cup beer
  • 1 Tbs Dijon mustard
  • 1 tsp kosher salt
  • 2 cups shredded sharp cheese
  • 2 cups leftover pulled pork drained well of fat and juices
  • ¼ cup pickled jalapeno slices
  • 5 strips bacon cooked and crumbled
  • cup Italian-seasoned panko breadcrumbs
  • ½ Tbs olive oil
  • 2 tsp chopped chives
  • 2 tsp chopped parsley
  • ¼ cup barbecue sauce


  • Heat oven to 350F.
  • Bring a pot of water to a boil and cook the pasta to al dente according to the package directions.
  • While pasta is cooking, heat the butter and flour in a medium saucepan and whisk until smooth. Simmer 1 minutes to make a roux. Slowly whisk in the milk and beer. Heat, stirring constantly, until very warm but not to a simmer.. Remove from the heat, and add the dijon, salt, pepper, and cheese. Stir regularly until cheese is mostly melted.
  • In a small bowl, combine the bacon, panko breadcrumbs, olive oil, chives, and parsley.
  • Drain the cooked pasta and add to the cheese sauce. Add the pork and pour into a 13x9 bake dish. Top with the jalapeno slices, then the panko-bacon topping.
  • Put the barbecue sauce into a sandwich baggie. Snip off a corner, and pipe the sauce over the mac and cheese. Put in the oven and bake 20 minutes until bubbly around the edges. Yields: 6 servings.

Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.

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