Pulled Pork Mac and Cheese
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
50 mins
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Servings
2
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Calories
520 kcal
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Course
Main Course
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Cuisine
American
Pulled Pork Mac and Cheese
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This Pulled Pork Mac And Cheese recipe gives this classic dish a delicious upgrade!
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Ingredients
The Caramelized Onions:
- 2 tablespoons butter
- 1 cup small onion thinly sliced (about 1 1/2)
The Mac and Cheese:
- 4 ounces whole-wheat macaroni noodles
- olive oil
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups milk I used 1%
- 4 ounces cheddar cheese grated (about 1 packed cup)
- 2 ounces Monterrey Jack cheese grated (about 1 /2 packed cup)
- 1/8 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon Hickory Liquid Smoke
- 1/4 teaspoon salt or to taste
- 1/4 teaspoon pepper or to taste
- 3/4 cup leftover pulled pork
- 5 tablespoons low-sugar BBQ sauce
- Breadcrumbs or shredded cheese for baking or broiling, optional
- 1/4 cup cilantro or italian parsley chopped
Instructions
Prepare the Caramelized Onions:
- Melt the butter in a large skillet over medium heat.
- Add the onions and a pinch of salt. Cook, stirring occasionally, for 20–25 minutes, until the onions are golden brown and sweet. Reduce the heat if they start browning too quickly.
- Once caramelized, remove from the skillet and set aside.
Make the Mac and Cheese:
- Optional: If you plan to bake the mac and cheese, preheat your oven to 375°F or set your broiler to high.
- Boil the pasta in salted water according to the package instructions. Drain, toss lightly with a bit of olive oil to prevent sticking, and set aside.
- In the same skillet, melt the 4 tablespoons of butter over medium heat. Once melted, whisk in 4 tablespoons of flour. Cook for 1–2 minutes, whisking constantly, until the roux is lightly golden.
- Slowly add the 2 cups of warm milk to the roux, whisking to combine. Cook for 5–7 minutes, stirring often, until the sauce thickens slightly.
- Reduce the heat to low and gradually stir in shredded cheddar and Monterey Jack cheeses, one handful at a time, allowing each addition to melt fully before adding more. Season with smoked paprika, garlic powder, hickory liquid smoke, and salt and pepper to taste.
- Stir the cooked pasta into the cheese sauce, making sure all the pasta is evenly coated.
- Gently fold in the pulled pork, ensuring it’s distributed throughout the dish.
- Mix in the caramelized onions and BBQ sauce, stirring gently to combine.
- Bake or broil (optional): Transfer the mixture to a greased baking dish. Top with breadcrumbs or additional shredded cheese. Bake at 375°F for 15–20 minutes, or broil for 2–3 minutes until the top is golden and bubbly.
- Garnish with chopped parsley or cilantro (optional) and serve immediately. Enjoy!
Nutrition Information
Show Details
Calories
520kcal
(26%)
Carbohydrates
29g
(10%)
Protein
28g
(56%)
Fat
33g
(51%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.1g
Cholesterol
117mg
(39%)
Sodium
1248mg
(52%)
Potassium
262mg
(7%)
Fiber
2g
(8%)
Sugar
19g
(38%)
Vitamin A
1010IU
(20%)
Vitamin C
8mg
(9%)
Calcium
537mg
(54%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 520 kcal
% Daily Value*
| Calories | 520kcal | 26% |
| Carbohydrates | 29g | 10% |
| Protein | 28g | 56% |
| Fat | 33g | 51% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 117mg | 39% |
| Sodium | 1248mg | 52% |
| Potassium | 262mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
| Vitamin A | 1010IU | 20% |
| Vitamin C | 8mg | 9% |
| Calcium | 537mg | 54% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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