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Pulled Pork Mac & Cheese

Pulled Pork Mac & Cheese

By Traeger Kitchen

With layers of rich homemade mac, robust hardwood smoke, & leftover pulled pork, you’ll have to waive your white flag & dive into this delicious dish.

Prep Time

20 Minutes

Cook Time

30 Minutes




Number of people serving


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Units of measurement:
1 Tablespoon vegetable oil
1/2 Tablespoon kosher salt
1 Pound elbow macaroni
4 Cup milk
8 Tablespoon butter
1/2 Cup flour
4 Cup Gruyere Cheese, Grated
2 Cup Extra-Sharp Cheddar Cheese, Grated
1 Tablespoon salt
1/2 Teaspoon freshly ground black pepper
1/2 Teaspoon Nutmeg
1 1/2 Cup Fresh Bread Crumbs, not dried


  • 1

    When ready to cook, turn temperature to 375 degrees F and preheat for 10 to 15 minutes. Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

  • 2

    Meanwhile, heat the milk in a small saucepan, but do not boil.

  • 3

    In a separate, large 4 quart pot, melt 6 tablespoons butter and add flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth.

  • 4

    Remove pot from heat and add Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Pour in cooked macaroni noodles and leftover pulled pork; stir well. Layer the cooked macaroni and leftover pulled pork into a 3-quart baking dish or skillet.

  • 5

    Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top.

  • 6

    Bake for 30 to 35 minutes, or until the sauce is bubbly and the bread crumbs are browned on the top. Serve warm with an extra sprinkle of cheese and barbecue sauce. Enjoy!

    375 ˚F / 191 ˚C


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