Pulled Pork Mac & Cheese Bites are the ultimate comfort food appetizer. These crispy, cheesy bites combine creamy mac and cheese with smoky, tender pulled pork, all packed into a handheld, bite-sized form. They’re crispy on the outside, gooey on the inside, and loaded with bold flavors that make them a guaranteed hit at any gathering.
The beauty of this appetizer is that you can use leftover pulled pork, making it a great way to repurpose barbecue night into something completely new. Whether you bake them in mini muffin tins for a neat presentation or roll and fry them for extra crunch, these bites are a delicious combination of rich, smoky, and cheesy goodness. Serve them with barbecue sauce or ranch for dipping, and watch them disappear!
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.
Helpful Tips
- Use Leftover Pork – If you have some leftover pork, even if it’s pork chops, you can shred it and use it in the recipe. Add your favorite BBQ sauce to give it a sweet and savory kick.
- Add a Crispy Topping for Texture – A sprinkle of toasted panko breadcrumbs mixed with olive oil and a bit of salt adds a satisfying crunch to contrast the creamy mac and cheese.
- Creatively Serve – Serving Mac & Cheese as an appetizer at a party gives you the opportunity to be creative with your serving method. I like to get themed cups to serve it in.
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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
- If you’re serving this for a party, consider getting themed serving cups so guests can be served a small portion in a fun way.
Nutrition
Laura is the founder and editor of the travel blogs Savored Sips and Savored Journeys. She is dedicated to sharing the best information about drinks found around the world.