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Homemade BBQ Pulled Pork Mac and Cheese.

Slow Cooker Barbecue Mac ‘n Cheese

Course Dinner, Lunch
Cuisine American


  • 2, 12 -ounce cans fat-free evaporated milk
  • 2, 11 -ounce cans condensed cheddar soup
  • 2 1/2 cups  water, plus additional if needed
  • 1 teaspoon  dry mustard
  • 1/2 teaspoon  cayenne pepper
  • 4 cups  shredded cheese
  • 1 pound  pasta (small, such as shells)
  • 2 teaspoons  Tabasco sauce
  • 1 14 -ounce  can kidney beans, rinsed and drained
  • 3 cups  shredded barbecue-style pork, heated through
  • Salt and pepper to taste


  • Grease the inside of slow cooker with cooking spray.
  • In a large pot, heat evaporated milk, soup, water, mustard, and cayenne pepper to a simmer.
  • Add cheese and stir until melted.
  • Pour in macaroni and stir to coat.
  • Transfer to slow cooker.
  • Cover the slow cooker and cook for 1 1/2 hours on high.
  • Stir in the Tabasco sauce, pork, and beans.
  • Cook for another 30 minutes until the pasta is tender.
  • Season with salt and pepper.
  • Makes enough for a crowd—good for potluck suppers or game day!
Keyword Slow Cooker Barbecue Mac ‘n Cheese
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