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Pulled Pork Pepperjack Mac

Classic mac and cheese gets livened up with pepperjack cheese. Top it with bbq pulled pork and it's a match made in heaven!
Servings 6 servings


  • 12 ounces elbow macaroni or other small pasta
  • 4 tablespoons flour
  • 4 tablespoons butter
  • 2 cups milk
  • 1/4 teaspoon seasoning salt
  • fresh ground black pepper to taste
  • 1 teaspoon prepared yellow mustard
  • 2 cups shredded pepperjack cheese
  • BBQ pulled pork--from the freezer section or use your favorite recipe. Find ours here.
  • Extra BBQ sauce for drizzling if desired (we love Sweet Baby Ray's)


  1. Prepare BBQ pork or heat it according to directions on package.
  2. Boil pasta as directed.
  3. Melt butter in a medium saucepan. Add flour mixed with seasoning salt and pepper, using a whisk to stir until blended. Cook for a minute or so and pour in milk gradually, stirring constantly. Bring to a boil and boil for 2 minutes, still stirring constantly. Reduce heat and cook (stirring constantly) for 5 minutes. Add mustard and shredded cheese a handful at a time and simmer an additional minute or so until cheese melts. Turn off heat. Add sauce to cooked pasta and toss to coat. Top with BBQ pulled pork and an extra drizzle of your favorite BBQ sauce. Serve immediately.