Smoky Crockpot Pulled Pork BBQ Mac and Cheese

This smoky Crockpot pulled pork barbecue mac and cheese brings backyard pitmaster flavor to your kitchen with zero grill time. Tender cavatappi, rich smoked gouda, and tangy bourbon barbecue sauce cook together in one slow cooker until creamy and irresistible.

A final swirl of sharp cheddar and a crunchy topping of fried onions and pickled jalapeños make every bite a perfect balance of smoky, creamy, and tangy. It's the ultimate dump-and-go dinner for busy weeknights or game-day gatherings.

Imagine the comfort of mac and cheese meets the deep, smoky flavor of pulled pork barbecue. This slow cooker version layers uncooked cavatappi, leftover hickory-smoked pulled pork, evaporated milk, cream cheese, and smoked gouda, then lets the Crockpot work its magic.

After two hours on low, the pasta becomes tender and the sauce turns velvety. A final addition of sharp cheddar and sweet bourbon barbecue sauce brightens the dish with a tangy kick. Top it with crispy fried onions and pickled jalapeños for a satisfying crunch and a touch of heat.

Ingredients

Why this recipe works

Cooking the pasta directly in the slow cooker with evaporated milk and whole milk creates a rich, creamy sauce without the need for a separate roux or boiling water. The starches from the pasta naturally thicken the sauce as it cooks, while the evaporated milk adds a velvety richness that stands up to the long, gentle cooking. The cream cheese melts into the mixture, contributing a silky texture and a slight tang that complements the smoky gouda.

The leftover pulled pork adds a deep, smoky flavor that infuses the entire dish as it simmers. The low, slow heat allows the pork to meld with the cheese sauce, making every bite taste like a barbecue joint classic.

The bourbon barbecue sauce, stirred in at the end, provides a sweet and tangy contrast that cuts through the richness, while the sharp cheddar adds a final layer of savory depth. This method ensures a cohesive, deeply flavored dish with minimal effort.

Notes and substitutions

For the best texture, use a short, sturdy pasta like cavatappi, which holds its shape and captures the creamy sauce in its ridges. If cavatappi isn't available, elbow macaroni, shells, or rotini work well. The leftover pulled pork should be hickory-smoked for authentic barbecue flavor, but any well-seasoned pulled pork will work. Shredded smoked gouda provides a rich, smoky base, while sharp yellow cheddar adds a classic mac and cheese sharpness.

The evaporated milk is essential for achieving a creamy sauce that doesn't curdle during the long cook time. Whole milk adds extra richness, but 2% milk can be substituted in a pinch. Cream cheese should be softened and cubed to ensure it melts smoothly without lumps.

Sweet bourbon barbecue sauce adds a distinct sweetness; if you prefer a tangier sauce, use a regular barbecue sauce or add a splash of apple cider vinegar. For a spicier version, use a chipotle barbecue sauce.

• cavatappi: elbow macaroni, shells, or rotini
• smoked gouda: smoked provolone or smoked mozzarella
• sharp yellow cheddar: white cheddar or Colby Jack
• sweet bourbon barbecue sauce: any sweet and tangy barbecue sauce

Equipment

• 6-quart slow cooker
• Large spoon or spatula
• Measuring cups and spoons
• Cutting board
• Chef's knife