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Vegan BBQ Pulled Pork Mac and Cheese

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You’ll never make another Mac and Cheese recipe after you’ve tried this! This Vegan BBQ Pulled Pork Mac and Cheese is all made in one pot with cheesy, creamy penne noodles and topped with sweet bbq jackfruit pulled pork!

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What sets this Mac and Cheese apart?

Well, the bbq pulled pork neatly set on top of course! But let’t not forget the importance of how GOOD this mac and cheese recipe is…

If you haven’t tried my wife Liv’s one pot mac and cheese yet, here is your sign! This dish actually originated out of her second published cook book “Liv B’s Easy Everyday“, and it’s been one of her most ingenious dishes yet. Not to mention one of her most popular! This mac and cheese is good for a few notable reasons like its creamier-than-most consistency, its cheese-like tangy taste, and limited ingredients list of items you are already likely to have at home! Most notably is how EASY it is to make, with limited time AND dishes! That’s right, the mac and cheese really is all made in one pot, so say goodbye to strainers and extra dishes because this Vegan BBQ Pulled Pork Mac and Cheese is about to change how you make comfort food!

I would be ashamed if I didn’t also recommend more flavours of this awesome Mac and Cheese recipe. And if you’re sitting there reading this and thinking, “man, you have got a Mac and Cheese problem” then you’d be right and I feel great about it because now I can bring the beauty of this recipe to you all! So make sure to try the original One Pot Mac and cheese recipe this week, and if you’re feeling like adding in a little extra flavour, make sure to check out this Single Serve Sriracha Mac, and this Buffalo Chick’n Mac!

How to make it:

Like I said, this Vegan BBQ Pulled Pork Mac and Cheese is going to shock you with how easy it really is! Especially considering how creamy and cheesy this turns out to be. Mac and Cheese is not something I joke around about – quality is of the highest priority! And let me tell you, this one hits the spot. Combine that with the mouthwatering sweetness of this quick and easy jackfruit pulled pork, you’ve got a go-to recipe that you’ll be dreaming of week after week!

Start by adding almost all the ingredients into one pot alongside the water and pasta and bring it to a boil. That’s right, it really is as easy as dumping everything in all at once, and giving it a stir.

While that’s cooking, rip up some jackfruit for the BBQ pulled pork. Throw it in a frying pan with your favourite bbq sauce and cook until just coated and heated throughout. Yes, you’ll have to dirty one more pan for this twist on the classic one-pot recipe, but don’t worry, it is still extremely easy and takes no extra time out of the entire dish!

Lastly, once the water is nearly evaporated, add the rest of the ingredients for the cheesy and creamy texture before serving!

Make sure to let us know if you try this and give it a review!! And don’t forget, we make new recipes and vegan junk food recipes every day of the week, so be sure to follow along.

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Vegan BBQ Pulled Pork Mac and Cheese


  • Author: Gregs Vegan Gourmet
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25
  • Yield: 4 1x

Description

You’ll never make another Mac and cheese recipe after you’ve tried this! This Vegan BBQ Pulled Pork Mac and Cheese is all made in one pot with cheesy, creamy rigatoni noodles and topped with sweet bbq jackfruit pulled pork!


Scale

Ingredients

Mac and Cheese

  • 4 cups (1 L) dry macaroni or rigatoni
  • 2 tsp (10 mL) Dijon mustard
  • 1 tsp (5 mL) salt
  • 1/2 tsp (2 mL) garlic powder
  • 6 cups (1.5 L) water
  • 1 cup (250 mL) unsweetened nondairy milk
  • 2/3 cup (150 mL) nutritional yeast
  • 1/4 cup (60 mL) freshly squeezed lemon juice
  • 2 tbsp (30 mL) tahini
  • 2 1/2 cups (500 mL) shredded vegan Cheddar cheese (I use Daiya Farmhouse Block)
  • Black pepper

BBQ Pulled “Pork”

  • 2 cups shredded jackfruit
  • 2 tbsp vegan butter
  • 1/2 cup BBQ sauce

Instructions

1. Add the macaroni or rigatoni, Dijon mustard, salt, garlic powder and water to a large pot
over medium-high heat, stirring to combine. Bring to a boil, then cook for about
8 minutes, until almost all the water is dissolved and the pasta is al dente. Do
not drain.

2. Meanwhile, add the butter to a pan to let melt. Then add the jackfruit and bbq sauce, cooking until fully coated and heated throughout. Remove from heat and set aside.

3. Add the nondairy milk, nutritional yeast, lemon juice and tahini; stir until combined.
Add the vegan Cheddar cheese; stir constantly for about 2 minutes, until melted.

4. Let cool slightly before dividing among the bowls. Top each with pepper and 2 tbsp of vegan pulled pork; serve.

One Comment

  1. This is delicious. It made way more than four servings and my husband couldn’t stop eating it. It’s a quick weeknight meal too with stuff we typically have at home.

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