Noodles and Company BBQ Pork Mac Recipe: Copycat Smoky Cheese Blend

This copycat recipe delivers the smoky flavor of Noodles and Company right to your kitchen. The secret lies in the balance of pulled pork, tangy BBQ sauce, and a blend of cheeses that create that signature creamy texture.

I’ve perfected this version through years of testing, ensuring the pork stays tender while the cheese sauce remains velvety smooth. It’s the closest you’ll get to the restaurant original without leaving home.

Ingredients for Noodles and Company Bbq Pork Mac

Short list for big smoky flavor. Probably have most already.

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The pulled pork is non-negotiable here. Grab it pre-cooked from the grocery store (look for Whole Foods or Costco—they do it right). If you’re making it yourself, use pork shoulder and slow-cook until it shreds easily. The cheeses matter too: block cheddar and Monterey Jack melt smoother than pre-shredded (that anti-caking stuff ruins the texture).

No pulled pork? Shredded chicken or jackfruit works in a pinch. Swap the cheeses for whatever melts well—Pepper Jack for heat, Colby for mildness. The BBQ sauce can be any brand, but Sweet Baby Ray’s or Stubb’s nail that smoky-sweet balance. Whole milk is ideal, but 2% works too (just don’t go lower).

Pork keeps in the fridge for 4 days, freezes for 3 months. The cheese sauce is best fresh, but leftovers reheat well with a splash of milk. Pasta? Cook it al dente—1-2 minutes less than the box says.

Instructions

Here’s how I recreate this restaurant favorite with that signature smoky cheese flavor at home.

Step 1: Cook Pasta and Prepare Cheese Base

Boil the 8 oz Elbow Macaroni in salted water until al dente, about 1 minute less than package instructions. Drain and set aside—the pasta will finish cooking in the cheese sauce.

While the pasta cooks, shred the 1.5 cups Cheddar Cheese and 1 cup Monterey Jack Cheese if not pre-shredded. Block cheese melts smoother than pre-shredded, giving that creamy texture we’re after.

Step 2: Build the Flavorful Roux

In a large pot, melt the 4 tbsp Unsalted Butter over medium heat. Add the finely diced 0.5 whole Yellow Onion and cook for 3-4 minutes until translucent.

Stir in the minced 2 cloves Garlic Cloves, 1 tbsp Dijon Mustard, 0.5 tsp Smoked Paprika, 0.5 tsp Salt, and 0.25 tsp Black Pepper. Cook for 30 seconds until fragrant. Sprinkle in the 3 tbsp All-Purpose Flour and whisk constantly for 1-2 minutes to form a golden roux.

Step 3: Create the Creamy Cheese Sauce

Slowly pour in the 1.5 cups Whole Milk while whisking continuously to prevent lumps. Cook for 2-3 minutes until the mixture thickens enough to coat the back of a spoon.

Reduce heat to low and add the shredded cheeses, stirring until completely melted and smooth. The sauce should be velvety and thick—this is where that copycat magic happens.

Step 4: Combine All Elements

Fold the cooked pasta and 2 cups Pulled Pork into the cheese sauce until evenly coated. Pour in the 0.75 cup BBQ Sauce and stir well to distribute the smoky tang throughout.

Let the mixture sit for 2-3 minutes off heat—this allows the flavors to meld and the sauce to thicken slightly. Taste and adjust seasoning if needed, though the BBQ sauce typically provides enough saltiness.

Wine and Beer Pairings for This Dish

Bold Red Wines

A medium-bodied Zinfandel from California pairs beautifully—the fruit-forward notes complement the smoky BBQ while standing up to the cheese richness. I love Ravenswood for its peppery finish that cuts through the creaminess. 🍷

Crisp White Wines

For white lovers, try a Viognier with its floral notes and full body. The slight acidity balances the dish’s richness without overpowering the tangy sauce. Yalumba from Australia is my go-to.

American Lagers

A crisp American lager like Samuel Adams cleanses the palate between bites. The carbonation cuts through the cheese while the mild bitterness complements the pork. Keep it ice-cold for best results. ❄️

Amber Ales

Amber ales offer caramel notes that echo the BBQ sauce. Fat Tire from New Belgium has just enough malt sweetness to harmonize with the dish. The moderate hop bitterness prevents it from being too sweet.

Non-Alcoholic Option

For non-drinkers, sparkling apple cider with its effervescence and natural sweetness works surprisingly well. The bubbles refresh your palate between bites of this rich, smoky creation. 💡