I’m a big fan of both pulled pork and macaroni and cheese. Having grown up a state away from North Carolina, tangy N.C. Pulled Pork BBQ is one of my all-time favorite summer dishes. And do I even have to explain my love for macaroni and cheese? It’s pasta and cheese, two foods that make up the majority of my diet. While these dishes are savory delights all by themselves, put them together to make a flavor-bomb that is a guaranteed crowd pleaser.
Not only is this pulled pork mac and cheese delicious, it’s incredibly easy to make thanks to a little bit of meal planning. Make slow cooker pulled pork over the weekend and plan to toss in a little (or a lot) of pork into homemade mac and cheese during the week.
To save on time, make macaroni and cheese in the rice cooker. If you haven’t tried making macaroni and cheese this way, I highly recommend it. The rice cooker does all the work for you (after a long day, the less work the better) and it cooks in under 20 minutes. The kids will barely get in the door before this meal is on it’s way to the table.
Once the mac and cheese is ready, stir in the pre-made pulled pork. We dressed our pulled pork mac and cheese up a bit, portioning it out into single-servings for the dinner table.
We added about a cup and a half of the macaroni and cheese to mini cast iron skillets. We topped each skillet with a little more pork and a heaping handful of shredded cheddar cheese (jack or any cheese with a little heat would be great on this too). Bake the skillets until the cheese is melted, then you’re ready to serve.
We topped our skillets with a little green onion, but adding a dash of your favorite hot sauce or BBQ sauce into the mix wouldn’t hurt one bit. Whether mac and cheese is your go-to comfort food or you want to think outside the BBQ sandwich box this summer, you’ll find excuses to serve this simple skillet year-round.
Pulled Pork Mac and Cheese
- Rice Cooker Macaroni and Cheese
- 2 cups shredded cooked pork, divided
- 1/4 cup shredded cheddar cheese
- Sliced green onions
- Prepare Rice Cooker Macaroni and Cheese
- Heat oven to 350°
- In a small saucepan over medium, heat 1 ½ cups shredded pork. Stir into the macaroni and cheese.
- Place 1 1/2 cups macaroni and cheese mixture in a 3 ½-inch cast iron skillet or individual casserole dish. Repeat with remaining ingredients. Cover and refrigerator remaining macaroni and cheese in an airtight container for later use.
- Top each skillet with ¼ cup pork and 2 tablespoons shredded cheddar.
- Bake 10 minutes or until cheese is melted. Sprinkle each skillet with sliced green onion before serving, if desired.
For easy meal planning, prepare Slow Cooker North Carolina Pork Barbecue. Reserve remaining shredded pork for other meals.