Pulled Pork Mac & Cheese
Pulled Pork Mac & Cheese is the ultimate comfort food, and when served in smaller portions, it makes a perfect appetizer for parties, game days, or backyard barbecues. Instead of frying them into bites, this version keeps the mac and cheese creamy and rich, served in mini bowls or baked in a mini muffin tin for easy, grab-and-go portions. The combination of smoky pulled pork, gooey cheese, and tender pasta makes every bite irresistible.
This appetizer is easy to prepare, especially if you already have leftover pulled pork on hand. You can assemble the mac and cheese ahead of time and bake it just before serving, making it a stress-free addition to your spread. Whether you’re serving it as a starter or a side dish, Pulled Pork Mac & Cheese in mini portions brings big flavor in a small, satisfying package.
Helpful Tips
- Use a Mini Muffin Tin for Perfect Portions – Baking the mac and cheese in a mini muffin tin gives it a nice, slightly crispy top while keeping the inside creamy. It also makes serving easy, with each portion neatly contained.
- Choose the Right Cheese Blend – A mix of sharp cheddar and mozzarella (or gouda) gives you a great balance of flavor and meltability. Avoid pre-shredded cheese, as it doesn’t melt as smoothly.
- Mix in the Pulled Pork or Layer It on Top – For a balanced bite, stir the pulled pork into the mac and cheese before portioning. If you want a more dramatic presentation, add a scoop of pulled pork on top of each portion before baking.
- Make It Ahead for Easy Entertaining – You can prepare the mac and cheese mixture in advance, portion it into your muffin tin, and refrigerate until ready to bake. Just pop it in the oven when guests arrive.
We made this for our March Madness party this year, and served them in cute basketball cups that we got on Amazon. There are tons of differently themed cups you can get to set the mood.
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Pulled Pork Mac & Cheese Appetizer
Ingredients
- 1 cup pulled pork cooked
- ¼ cup bbq sauce
- 1 tablespoon olive oil
- 1/3 cup Panko breadcrumbs
- Salt or seasoned salt to taste
- 8 ounces elbow pasta
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon ground mustard powder
- 1/2 teaspoon EACH salt and ground black pepper
- 3/4 cups heavy cream
- 1 cup sharp white cheddar cheese shredded
- 1 cup Gruyere cheese shredded
Instructions
- Bring a pot of salted water to a boil. Cook the pasta to al dente.
- Reheat the pulled pork. Add the BBQ sauce and stir.
- In a pan, add the olive oil, then add breadcrumbs and cook over medium heat until breadcrumbs are toasted. Remove from heat and season with salt and pepper. Set aside.
- Once the pasta is done, reserve ¼ cup of cooking liquid and drain the pasta. Set aside.
- Add butter to the pasta pot. Once butter has melted, whisk in flour and seasonings and cook for 1 minute. Pour in the heavy cream and whisk quickly to combine.
- Whisk in the cheeses one at a time until completely melted. Season with salt and pepper, to taste.
- Add the pasta back to the pot with the cheese sauce and stir to coat the pasta. If it’s too thick, add some pasta water, a little at a time, to reach desired consistency.
- Fold in the pulled pork (don’t stir).
- Serve the mac and cheese hot, topped with the breadcrumbs.
Notes
- We made this for our March Madness party this year, and served them in cute basketball cups that we got on Amazon. There are tons of differently themed cups you can get to set the mood.
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