How TO Make Vegan Pulled Pork Mac And Cheese - Gluten-Free and Nut-Free Recipe
HOW TO MAKE VEGAN PULLED PORK MAC AND CHEESE - Gluten-Free and Nut-Free Recipe!! is a medium American (Soul Food) recipe that serves 4. 550 calories per serving. Recipe by Gabrielle Reyes on YouTube.
Prep: 20 min | Cook: 50 min | Total: 1 hr 25 min
Cost: $10.62 total, $2.66 per serving
Ingredients
- 1 medium Yellow Onion (finely diced)
- 2 tablespoons Olive Oil (extra‑virgin preferred)
- 1 can (20 oz) Young Green Jackfruit in Brine (drained, rinsed and shredded with forks)
- 1 cup Barbecue Sauce (smoky style, no‑added‑sugar preferred)
- 1 teaspoon Black Pepper (freshly ground)
- 2 cups Elbow Macaroni (dry, about 6 oz)
- 2 tablespoons Unsalted Butter (cut into cubes)
- 2 tablespoons All‑Purpose Flour (sifted)
- 1 cup Whole Milk (room temperature)
- 1.5 cups Sharp Cheddar Cheese (grated)
- 1 cup Mozzarella Cheese (shredded)
- 0.5 cup Parmesan Cheese (freshly grated)
- 1 teaspoon Lemon Zest (from a fresh lemon)
- to taste Salt
Instructions
Prepare the Jackfruit
Drain and rinse the canned jackfruit, then shred it with two forks until it resembles pulled pork. Set aside.
Time: PT5M
Sauté Onion
Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 3‑4 minutes.
Time: PT5M
Temperature: Medium heat
Season and Cook Jackfruit
Add the shredded jackfruit to the skillet, sprinkle with black pepper, and stir for 2 minutes. Pour in the barbecue sauce, reduce heat to low, and let the mixture simmer, stirring occasionally, until the sauce thickens and the jackfruit absorbs the flavor, about 8 minutes.
Time: PT10M
Temperature: Low heat
Cook the Pasta
While the jackfruit simmers, bring a large pot of salted water to a boil. Add the elbow macaroni and cook al dente according to package directions, usually 8‑9 minutes. Drain in a colander and set aside.
Time: PT10M
Temperature: Boiling
Make the Lemon‑Cheddar Cheese Sauce
In a medium saucepan melt the butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux. Gradually whisk in the milk, stirring constantly until the mixture thickens, about 4‑5 minutes. Reduce heat to low and stir in the grated cheddar, mozzarella, and Parmesan until melted and smooth. Add the lemon zest, season with salt and pepper, and remove from heat.
Time: PT8M
Temperature: Medium heat
Combine Everything
Add the cooked macaroni to the cheese sauce, stirring to coat evenly. Fold in the barbecue‑jackfruit mixture, reserving a handful of shredded cheese for topping.
Time: PT3M
Bake the Casserole
Preheat the oven to 375°F. Transfer the mac and cheese mixture to the greased 9‑inch baking dish, sprinkle the reserved cheese on top, and bake until the top is golden and the casserole is bubbling, about 20 minutes.
Time: PT20M
Temperature: 375°F
Rest and Serve
Remove the dish from the oven and let it rest for 5 minutes before serving so the sauce sets slightly.
Time: PT5M
Nutrition Facts
- Calories
- 550
- Protein
- 20g
- Carbohydrates
- 55g
- Fat
- 25g
- Fiber
- 5g
Dietary info: Vegetarian, Can be made vegan by substituting dairy with plant‑based alternatives
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Yellow Onion: white onion, shallot
- Instead of Olive Oil: vegetable oil, canola oil
- Instead of Young Green Jackfruit in Brine: shredded jackfruit (fresh), pulled pork
- Instead of Barbecue Sauce: homemade BBQ sauce, store‑bought sweet BBQ sauce
- Instead of Black Pepper: white pepper
- Instead of Elbow Macaroni: cavatappi, penne
- Instead of Unsalted Butter: margarine, vegan butter
- Instead of All‑Purpose Flour: gluten‑free flour blend
- Instead of Whole Milk: 2% milk, unsweetened almond milk
- Instead of Sharp Cheddar Cheese: colby jack, vegan cheddar
- Instead of Mozzarella Cheese: monterey jack, vegan mozzarella
- Instead of Parmesan Cheese: nutritional yeast (vegan)
- Instead of Lemon Zest: lemon juice (1 tsp)
Equipment Needed
- Large Skillet
- Medium Saucepan
- Baking Dish (9‑inch)
- Wooden Spoon
- Whisk
- Colander
- Measuring Cups and Spoons
- Cutting Board
- Chef’s Knife
Critical Steps — Do Not Skip
- Shredding the jackfruit to the right texture
- Achieving a smooth, thick cheese sauce without lumps
- Baking until the top is golden but not burnt
Chef Tips from the Video
- For extra smoky flavor, add a teaspoon of smoked paprika to the jackfruit mixture.
- A splash of hot sauce in the cheese sauce adds a subtle kick without overwhelming the lemon note.
Troubleshooting
Cheese sauce is grainy or lumpy
Whisk continuously while adding milk; if lumps form, use an immersion blender to smooth the sauce.
Top isn’t browning
Broil for 2‑3 minutes at the end of baking, watching closely to avoid burning.
Jackfruit stays watery
After simmering, increase heat to medium‑high and cook uncovered for a few minutes to evaporate excess liquid.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Cool completely, then freeze in a freezer‑safe container for up to 2 months. Reheat covered at 350°F until hot.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- The barbecue jackfruit can be prepared up to 24 hours ahead and refrigerated.
- The cheese sauce can be made a day early; reheat gently and add a splash of milk before combining with pasta.
Frequently Asked Questions
What is the cultural significance and history of Barbecue Mac and Cheese with Jackfruit in American soul food cuisine?
Barbecue mac and cheese blends two comfort‑food staples of the American South—creamy mac and cheese and smoky barbecue. Using jackfruit as a plant‑based pulled‑pork substitute reflects modern soul‑food adaptations that honor tradition while embracing vegetarian trends.
What are the traditional regional variations of mac and cheese in Southern cuisine?
In the South, mac and cheese is often baked with a crunchy breadcrumb topping, flavored with sharp cheddar, and sometimes enriched with smoked meats like ham or bacon. Some regions add a touch of hot sauce or jalapeños for heat, while others keep it simple and creamy.
How is Barbecue Mac and Cheese with Jackfruit traditionally served in Southern gatherings?
It is typically served hot from the oven as a side or main dish at family gatherings, potlucks, and church picnics, often accompanied by collard greens, cornbread, and sweet tea. The dish is meant to be shared family‑style, scooped onto plates or directly from the baking dish.
What occasions or celebrations is Barbecue Mac and Cheese with Jackfruit associated with in American soul food culture?
This dish shines at holiday feasts like Thanksgiving, Christmas, and New Year’s gatherings, as well as casual weekend barbecues and community fundraisers where comfort food is prized.
What authentic ingredients define Barbecue Mac and Cheese, and what are acceptable substitutes?
Core ingredients are elbow macaroni, a rich cheddar‑based cheese sauce, and smoky barbecue‑flavored meat (or jackfruit). Substitutes include other pasta shapes, different cheese blends, or plant‑based proteins like shredded soy or mushrooms if jackfruit is unavailable.
What other Southern dishes pair well with Barbecue Mac and Cheese with Jackfruit?
Pair it with collard greens, fried okra, cornbread, baked beans, or a simple cucumber salad to balance the richness and add fresh texture.
What makes Barbecue Mac and Cheese with Jackfruit special in American soul food cuisine?
It merges the indulgent creaminess of classic mac and cheese with the smoky, tangy flavor of barbecue, while the jackfruit provides a meat‑like texture that keeps the dish hearty for vegetarians, embodying the innovative spirit of modern soul food.
What are the most common mistakes to avoid when making Barbecue Mac and Cheese with Jackfruit?
Common errors include overcooking the jackfruit so it becomes mushy, letting the cheese sauce scorch by not whisking constantly, and under‑baking, which leaves the top soggy. Follow the critical steps for shredding jackfruit, making a smooth roux, and baking until bubbly.
Why does this Barbecue Mac and Cheese recipe use a roux‑based cheese sauce instead of a pre‑made cheese dip?
A roux creates a stable, thickened base that evenly coats the pasta and prevents separation during baking. It also allows the lemon zest to infuse the sauce without curdling, resulting in a smoother texture than a melted cheese dip.
Can I make Barbecue Mac and Cheese with Jackfruit ahead of time and how should I store it?
Yes. Prepare the jackfruit mixture and cheese sauce up to a day in advance, refrigerate separately, then combine and bake just before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
What texture and appearance should I look for when the Barbecue Mac and Cheese with Jackfruit is done?
The casserole should be bubbling around the edges, the cheese topping golden‑brown, and the interior creamy yet set enough that a spoon can glide through without the sauce pooling.
What does the YouTube channel Gabrielle Reyes specialize in?
The YouTube channel Gabrielle Reyes focuses on approachable home‑cooking tutorials, especially comfort‑food classics, family‑friendly meals, and creative twists on traditional dishes with an emphasis on clear, step‑by‑step guidance.
How does the YouTube channel Gabrielle Reyes' approach to Southern cooking differ from other cooking channels?
Gabrielle Reyes blends authentic Southern flavors with modern, health‑conscious tweaks—like using jackfruit for a plant‑based protein—while keeping the recipes simple enough for busy home cooks, unlike some channels that prioritize elaborate techniques or gourmet plating.
Last updated: August 30, 2026
