Pulled Pork Mac and Cheese
User Reviews
5
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Prep Time
20 mins
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Cook Time
35 mins
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Total Time
55 mins
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Servings
8
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Calories
796 kcal
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Course
Main Course, Dinner
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Cuisine
American
Pulled Pork Mac and Cheese
Description
The dish begins by cooking elbow macaroni until just al dente, drained without rinsing, to maintain the sauce’s adherence. A roux is prepared by melting butter and whisking in flour, cooking briefly before gradually adding whole milk and chicken broth. The sauce is seasoned with dry mustard, salt, black pepper, and onion powder, then allowed to thicken by boiling briefly.
Once off the heat, sharp cheddar, pepper jack, and Parmesan cheeses are incorporated for a smooth, flavorful cheese sauce. The macaroni is stirred into the sauce and transferred to a greased baking dish. Prepared pulled pork is gently spread on top, followed by a sprinkle of remaining cheddar and a drizzle of barbecue sauce.
The baking step melts the cheese topping and warms the pork, creating a bubbly, golden crust. The finished mac and cheese delivers creamy textures and sharp cheese notes balanced by the smoky, sweet pork and tangy BBQ sauce.
For variation, additional BBQ sauce can be stirred into the pork before layering. Leftovers store well refrigerated for up to four days and can be reheated for convenient subsequent meals.
Ingredients
- 1 pound elbow macaroni or short pasta, approx 3 cups dry pasta
- ⅓ cup butter
- ⅓ cup all-purpose flour
- 1 ¾ cups milk whole
- 1 ½ cups chicken broth
- 1 ½ teaspoons dry mustard powder
- 1 teaspoon salt
- ¾ teaspoon black pepper
- ½ teaspoon onion powder
- 3 cups cheddar cheese 12oz, divided, shredded sharp
- 1 ½ cups pepper jack cheese 6oz, shredded
- ½ cup Parmesan Cheese shredded
- 3 cups pulled pork prepared
- ½ cup barbecue sauce
- green onions and cilantro, for garnish, optional
Instructions
- Preheat the oven to 425°F. Grease a 9x13-inch baking dish.
- Bring a large pot of salted water to a boil. Add the elbows and cook al dente according to package instructions. Drain well and do not rinse.
- Melt the butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes, while stirring.
- Gradually add the milk and broth, a bit at a time, and whisk until smooth after each addition. Add dry mustard, salt, pepper, and onion powder. Bring the sauce to a boil and let boil for 1 minute until thickened.
- Remove from the heat and whisk in 2 cups of cheddar cheese, pepper jack, and parmesan cheese.
- Stir in the elbow macaroni, transfer to the prepared baking dish, and spread into an even layer.
- Gently top the macaroni with pulled pork. Sprinkle the remaining cheese on top and drizzle with bbq sauce.
- Bake 15 to 17 minutes or until hot and bubbly. Serve with additional barbecue sauce to taste.
Notes
- To increase flavor integration, stir ½ cup of barbecue sauce into the pulled pork before layering it on the macaroni and cheese.
- Store leftovers in a covered container in the refrigerator for up to 4 days and reheat thoroughly before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 796 kcal
% Daily Value*
| Calories | 796 | 40% |
| Carbohydrates | 74g | 25% |
| Protein | 39g | 78% |
| Fat | 38g | 58% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 127mg | 42% |
| Sodium | 1756mg | 73% |
| Potassium | 328mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
| Vitamin A | 1149IU | 23% |
| Vitamin C | 2mg | 2% |
| Calcium | 666mg | 67% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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