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Pulled Pork Mac and Cheese

Course Main Course, Side Dish
Cuisine American, Southern
Keyword pork-macaroni-and-cheese, pulled-pork-mac-and-cheese
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 10 servings
Calories 641kcal

Ingredients

  • 1 lb jumbo macaroni elbows, classic elbow macaroni or penne pasta
  • 1/2 cup unsalted butter divided use
  • 1/3 cup all purpose flour
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp granulated garlic
  • 4 cups whole milk or half and half
  • 2 cups shredded pepper jack or monterey jack cheese
  • 2 cups shredded sharp cheddar cheese
  • 2-3 cups pulled pork
  • Crumb Topping:
  • 1 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 tsp granulated garlic
  • 1/2 tsp garlic salt
  • 1/2 tsp onion powder
  • 2 Tbsp butter melted
  • 1/3 cup barbecue sauce
  • 1/2 cup thinly sliced green onions

Instructions

  • Preheat the oven to 350°F. Brush a 12 inch cast iron skillet with olive oil OR spray a 13x9 inch dish with cooking spray. Set aside.
  • Cook the pasta in salted water per the package directions until al dente. Drain well and set aside.
  • Meanwhile, shred the pepper jack and sharp cheddar cheese and toss together.
  • Sauce: In a large heavy bottomed saucepan melt 1/2 cup butter over medium heat. Add flour, salt, black pepper and granulated garlic mixing until the butter is fully absorbed.
  • Increase the heat to medium-high and gradually whisk in the milk. Bring to a gentle simmer then immediately lower the heat, whisking constantly. Let gently bubble for 5 minutes, stirring occasionally to prevent sticking.
  • Add 2/3 of the cheese blend. Remove from the heat mixing until the cheese has melted.
  • To the pot add the drained macaroni and pulled pork, stir to combine. Pour the macaroni mixture into the dish, sprinkle the top with the reserved shredded cheese.
  • Crumb Topping: In a small bowl toss together the panko breadcrumbs, Parmesan cheese, granulated garlic, salt and onion powder with 2 Tbsp melted butter. Sprinkle evenly over the cheese.
  • Bake for 35-40 minutes or until bubbly and golden.
  • Serve drizzled with barbecue sauce and garnish with green onions.

Notes

    • You can bake in a 13x9-inch baking dish.
    • Pepper jack cheese adds a hint of heat to the homemade cheese sauce. You could use gouda cheese or monterey jack cheese in its place.
    • The best barbecue sauce to use for this pulled pork recipe is one that you already enjoy.
    • The leftover pulled pork that I used was very lightly sauced. You can use plain pulled pork (no sauce) or pork that has been very lightly sauced for this macaroni and cheese. I don't recommend using pulled pork that's dripping with sauce.
    • Breadcrumbs: You could use crumbled cornbread, fresh breadcrumbs or cracker crumbs for the topping.
    • Leftovers: Store Pulled Pork Mac and Cheese in an airtight container chilled in the refrigerator for up to 3 days.
    • Reheat in an oven safe dish at 375°F for 20 minutes until heated through or in single servings in the microwave.
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Nutrition

Serving: 1serving | Calories: 641kcal | Carbohydrates: 60g | Protein: 28g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 101mg | Sodium: 1142mg | Potassium: 350mg | Fiber: 2g | Sugar: 17g | Vitamin A: 1007IU | Vitamin C: 2mg | Calcium: 527mg | Iron: 2mg