How do I reheat pulled pork mac & cheese without drying it out?

Reheat with a splash of milk (around 1 tablespoon per cup of mac and cheese). Microwave on medium power for 30 seconds at a time, stirring after each interval, or warm in a saucepan on low heat with frequent stirring. Cover the pot to trap moisture and keep it creamy.

Is it okay to freeze mac and cheese with pulled pork?

Definitely! Let it cool entirely, then transfer portions into airtight, freezer-safe containers. Freeze for up to 3 months. Before eating, thaw in the fridge overnight. Warm it up with a little milk for creaminess, or bake with extra cheese on top at 350°F until hot and bubbly.

What’s the best way to add spice to this dish?

Want more heat? Stir in chopped jalapeños or chilies, mix in 1/2 to 1 teaspoon of red pepper flakes or cayenne to the cheese sauce, or swap some cheddar with pepper jack cheese. A few dashes of hot sauce or a chipotle in adobo sauce can also bring extra kick.

Can I prep this ahead for a party?

For sure! Assemble everything except for baking, then cool, wrap, and refrigerate for up to a day. Take it out 30 minutes before baking, then bake at 350°F for around 30-35 minutes until it’s bubbly and warm. Flavors actually blend even better this way!

What’s good to serve alongside mac and cheese with pulled pork?

Balance the richness with fresh sides like broccoli, slaw, Brussels sprouts, or a crisp salad. For indulgence, go with cornbread, garlic bread, or flaky biscuits. If serving this as a side, pair it with BBQ essentials, fried chicken, or grilled meat.

Cozy Pulled Pork Mac & Cheese Mix for Comfort Cravings

Category: Meals for Every Occasion

Start with pasta, cook it; prep a cheese sauce with butter, milk, flour, cream cheese, spices, and cheddar. Stir in pulled pork and drained pasta, sprinkle more cheese on top, and bake at 350°F for 25-30 minutes till gooey and golden.

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By Ana

Updated on Thu, 19 Jun 2025 18:05:41 GMT

Pulled Pork Mac & Cheese Dish | homebitesbyana.com

Recipe FAQs

→ How do I reheat pulled pork mac & cheese without drying it out?: Reheat with a splash of milk (around 1 tablespoon per cup of mac and cheese). Microwave on medium power for 30 seconds at a time, stirring after each interval, or warm in a saucepan on low heat with frequent stirring. Cover the pot to trap moisture and keep it creamy.
→ Is it okay to freeze mac and cheese with pulled pork?: Definitely! Let it cool entirely, then transfer portions into airtight, freezer-safe containers. Freeze for up to 3 months. Before eating, thaw in the fridge overnight. Warm it up with a little milk for creaminess, or bake with extra cheese on top at 350°F until hot and bubbly.
→ What’s the best way to add spice to this dish?: Want more heat? Stir in chopped jalapeños or chilies, mix in 1/2 to 1 teaspoon of red pepper flakes or cayenne to the cheese sauce, or swap some cheddar with pepper jack cheese. A few dashes of hot sauce or a chipotle in adobo sauce can also bring extra kick.
→ Can I prep this ahead for a party?: For sure! Assemble everything except for baking, then cool, wrap, and refrigerate for up to a day. Take it out 30 minutes before baking, then bake at 350°F for around 30-35 minutes until it’s bubbly and warm. Flavors actually blend even better this way!
→ What’s good to serve alongside mac and cheese with pulled pork?: Balance the richness with fresh sides like broccoli, slaw, Brussels sprouts, or a crisp salad. For indulgence, go with cornbread, garlic bread, or flaky biscuits. If serving this as a side, pair it with BBQ essentials, fried chicken, or grilled meat.

Porky Cheesy Bake

Tender pork meets cheesy, creamy macaroni, baked till golden and bubbly. The ultimate comfort food upgrade for your table.

Prep Time

10 min

Cooking Time

35 min

Total Time

45 min

By: Ana

Category: Lunch & Dinner

Skill Level: Intermediate

Cuisine: American

Yields: 6 Servings

Dietary Preferences: ~

Ingredients

→ Main Ingredients

01 2 cups cooked pulled pork

02 2 cups elbow macaroni

03 1 cup cream cheese

04 1/4 teaspoon black pepper, adjust to taste

05 2 cups milk

06 1/4 cup butter

07 3 cups shredded sharp cheddar cheese, split (2 cups for the mixture, 1 cup for the topping)

08 1 teaspoon smoked paprika

09 1/4 cup chopped fresh parsley as an optional garnish

10 1 teaspoon onion powder

11 1 teaspoon garlic powder

12 1/2 teaspoon salt, or adjust as needed

13 1/4 cup all-purpose flour

Steps

Step 01

Warm the oven to 350°F (175°C).

Step 02

Fill a pot with water, bring it to a boil, and cook the macaroni until it's al dente. Drain the water and set pasta aside.

Step 03

On medium heat, melt butter in a large pot. Stir in the flour and whisk constantly for around 1-2 minutes until it looks golden.

Step 04

Slowly add milk while whisking and let it gently simmer. Stir from time to time for 5-7 minutes until it thickens to a rich, creamy texture.

Step 05

Turn the heat down and blend in cream cheese, garlic powder, onion powder, smoked paprika, salt, and pepper. Stir until the mixture is nice and smooth.

Step 06

Take the pot off the heat and stir in 2 cups of shredded cheddar cheese until it melts and blends into the sauce.

Step 07

Toss the macaroni and pulled pork into the pot and mix well so everything gets a good coating of the cheese sauce.

Step 08

Rub some grease onto a baking dish, pour in the mixture, and sprinkle the leftover cup of shredded cheddar on top.

Step 09

Pop the dish into the preheated oven and bake for 25-30 minutes until the top is golden brown and bubbly.

Step 10

After removing it from the oven, let it cool briefly. Sprinkle some chopped parsley on top if you'd like before serving warm.

Notes

Try using other pasta shapes like fusilli, penne, or shells instead of macaroni.
Don’t have pulled pork? Use shredded chicken, cooked ground beef, or even plant-based options.
Store leftovers for 3-4 days in the fridge in an airtight container.
If you want to make it vegan, use dairy-free cheese, non-dairy milk, vegan cream cheese, meat substitutes like jackfruit or something similar, and pasta without eggs.