Smoky, cheesy, meaty, and decadent. Our pulled pork macaroni and cheese recipe is the grown-up version of a classic comfort food dish. Get ready to indulge in an old favorite with a BBQ twist.
Why We Love This Pulled Pork Mac & Cheese Recipe
This macaroni and cheese recipe gets a serious upgrade without all the work, thanks to Omaha Steaks Smoked Pulled Pork. Premium pork shoulder is expertly seasoned and slow-smoked over hickory wood until tender for delicious smoked BBQ flavor anytime. It’s the perfect addition to this comfort food classic.
Before You Start
- Thaw your rich and tender Omaha Steaks Smoked Pulled Pork in the refrigerator for 24 hours.
Tools You Will Need Before You Start
- 1 Medium Saucepan
- Whisk
- 1 Medium Bowl
- 1 9×12 Baking Dish
Omaha Steaks Products Featured in This Recipe
Pulled Pork Mac & Cheese
Ingredients
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt & pepper to taste
- 3 cups whole milk
- 3 cups grated old cheddar cheese, plus more for topping
- 1 lb. macaroni, cooked to al dente
- 16 oz. Omaha Steaks Smoked Pulled Pork thawed
- 1/2 cup barbecue sauce
- 3 tablespoons panko bread crumbs, for topping
Instructions
- In a saucepan over medium heat, melt together the butter and flour until the flour is toasted, about 2 minutes.
- Add the garlic powder, smoked paprika, salt, pepper, and whole milk. Whisk until the milk begins to thicken, about 10 minutes.
- Remove from heat and add the cheddar cheese followed by the macaroni. Toss until well coated.
- In a separate bowl, mix together the pulled pork and barbecue sauce.
- To assemble: in a 9 by 12 inch baking dish, add half the mac & cheese followed by a layer of half the pulled pork. Repeat. Finish with additional cheddar cheese and bread crumbs.
- Bake at 350°F until the top is golden and the edges are bubbly, about 35 to 40 minutes. Serve immediately.
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