What could top an ultra-cheesy, creamy homemade stovetop mac ’n’ cheese? How about adding tender barbecued smoked pulled pork. I used leftover smoked pulled pork and my homemade apple barbecue sauce to transform it into a new, comforting meal the next day.

This mac ’n’ cheese was rich and silky — so good I’ll post the standalone recipe for the decadent stovetop cheese sauce as well. Imagine plenty of tender macaroni swimming in a smooth, creamy cheese sauce — pure comfort food.

The smoky pulled pork paired perfectly with the cheesy pasta. I made this with leftovers from a smoked pork shoulder, and every bite was satisfying. This recipe is easy, convenient, and ideal to bookmark or save for later.

You can find my pulled pork method and the apple barbecue sauce on the original blog; the mustard coating and the apple BBQ sauce complement each other so well the flavors practically sing. I smoked the pork, but you can adapt most pulled pork recipes for a grill if you prefer gas or charcoal — just follow directions for your equipment.

I used an electric Char-Broil smoker with apple and mesquite wood chips for a balanced smoke flavor, but feel free to choose the wood chips that match the intensity you like.

 

 

If you’ve bought a pork butt (shoulder) and want a reliable smoked pulled pork recipe plus ideas for delicious leftovers, save this post. Smoking is approachable even for beginners — simple to try and hugely rewarding. Give it a shot; you might find you love it more than your favorite BBQ joint.

Enjoy the flavors and have fun experimenting with smoke and sauce — it’s easy, tasty, and satisfying.

 

The rest of my leftover concoctions to follow!!

 

 

Barbecued Smoked Pulled Pork Mac and Cheese

Ingredients

• 2 cups of pulled pork
• Barbecue sauce to taste (optional)

For Mac and Cheese:

• 1/2 lb. (8 oz. or about 2 cups) uncooked macaroni, cooked and drained
• 3 tablespoons butter
• 1 large garlic clove, minced
• 3 tablespoons flour
• 2 1/2 cups milk
• 1/4–1/2 teaspoon spicy brown mustard, to taste
• 12 oz. Velveeta, diced
• 4 oz. sharp cheddar, grated
• 1/2 teaspoon salt
• 1/8 teaspoon white pepper, or to taste

Instructions

1. Cook the pasta according to package directions, drain, and set aside.
2. In a Dutch oven or large saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Whisk in the flour and cook 1–2 minutes, stirring constantly, until the mixture is lightly golden.
3. Lower the heat to medium-low and gradually whisk in the milk and mustard until smooth. Simmer, whisking occasionally, until the sauce has thickened slightly, about 5 minutes.
4. Add the cheeses in handfuls, whisking after each addition until fully melted and smooth. Season with salt and white pepper.
5. Stir the drained pasta into the cheese sauce, breaking up any clumps. Transfer to a large serving dish or individual bowls. Top with warmed pulled pork and drizzle with barbecue sauce if desired. Serve immediately.