If you’ve ever had trouble choosing between BBQ pulled pork and creamy mac ’n’ cheese—don’t. This BBQ Pulled Pork Mac ’n’ Cheese Sandwich brings the two comfort food powerhouses together in one glorious, handheld feast. It’s saucy, cheesy, meaty, and downright addictive.
Why I Love This Recipe
This sandwich is everything I crave in one bite. The tangy, smoky BBQ pork balances beautifully with the rich, melty mac ’n’ cheese. It’s a crowd-pleaser that works for cookouts, game days, or when you want to impress with minimal effort. Plus, it’s an awesome way to repurpose leftover pulled pork.
Ingredients
- 1 pound pulled pork
- 1 cup BBQ sauce
- 8 ounces elbow macaroni
- 2 cups shredded cheddar cheese
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups milk
- Salt and pepper to taste
- 6 hamburger buns
Ingredient Notes & Swaps
- Pulled Pork: Homemade or store-bought both work. Use leftover pork shoulder or even rotisserie chicken if needed.
- BBQ Sauce: Go smoky, spicy, or sweet—whatever fits your vibe.
- Cheddar Cheese: Sharp cheddar gives the best flavor, but you can blend with gouda or mozzarella for extra melt.
- Buns: Brioche buns or toasted pretzel rolls take it to the next level.
Instructions
- Heat the pork: In a skillet over medium heat, combine pulled pork and BBQ sauce. Stir until hot and fully coated.
- Cook the pasta: Boil macaroni according to package instructions. Drain and set aside.
- Make the cheese sauce: In a saucepan, melt butter over medium heat. Stir in flour and cook for 2 minutes to form a roux.
- Add milk: Slowly whisk in milk, stirring constantly until thickened.
- Add cheese: Stir in shredded cheddar until melted and smooth. Season with salt and pepper.
- Combine: Fold the cooked macaroni into the cheese sauce until fully coated.
- Assemble: Spoon BBQ pulled pork onto the bottom bun, then top with a generous heap of mac ’n’ cheese.
- Finish & serve: Cap with the top bun and serve hot.
Tips for Success
- Toast the buns: Adds structure and prevents sogginess.
- Double the cheese sauce: Trust me—you’ll want extra to drizzle.
- Meal prep tip: Cook the pork and mac ahead of time, then assemble and reheat when ready.
- Spice it up: Add hot sauce, jalapeños, or chipotle powder to the cheese sauce for heat.
Serving Suggestions & Pairings
Complete your comfort food feast with these mouthwatering sides:
- Pair with Dorito Casserole for a crunchy-cheesy companion.
- Start the meal with Crockpot Nacho Dip to wow your guests.
- Add Totchos for that perfect crispy-cheesy combo.
- Offer Sheet Pan Quesadillas as an extra handheld option.
- Set out Beer Cheese Dip for dipping your sandwich edges or extra mac.
Storage & Leftovers
- Fridge: Store components separately in airtight containers for up to 3 days.
- Reheat: Warm pork and mac in the microwave or a skillet. Assemble just before serving.
- Make-ahead tip: Prep all parts the day before and reheat for fast assembly.
More Recipes You’ll Love
- Dorito Casserole – Perfect for the crunchy crowd.
- Crockpot Nacho Dip – Smooth, melty, and unforgettable.
- Totchos – Tater tots meet nachos. Enough said.
- Sheet Pan Quesadillas – Quick and melty sidekick.
- Beer Cheese Dip – Great with chips or sandwich overflow.
Final Thoughts
This BBQ Pulled Pork Mac ’n’ Cheese Sandwich isn’t just a meal—it’s an experience. Juicy pulled pork, creamy mac, and a soft bun combine for a mouthful of comfort that satisfies every craving. It’s hearty, messy, and totally worth it.
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