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Pulled pork mac and cheese Recipe

American · Main course · 50 min total

A comforting fusion of smoky pulled pork and creamy macaroni and cheese, baked to golden perfection. This hearty dish is perfect for using leftover pulled pork or as a show-stopping main course.

Ingredients

• 1 lb elbow macaroni
• 4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 2 cups heavy cream
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• 3 cups pulled pork (cooked, seasoned)
• 1 cup panko breadcrumbs
• 2 tbsp olive oil

Instructions

1. Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
2. Cook macaroni according to package directions until al dente. Drain and set aside.
3. In a large pot, melt butter over medium heat. Whisk in flour and cook for 1 minute.
4. Gradually whisk in milk and cream. Cook, stirring constantly, until thickened, about 5 minutes.
5. Remove from heat. Stir in cheddar, Monterey Jack, Parmesan, salt, pepper, smoked paprika, and cayenne until smooth.
6. Add cooked macaroni and pulled pork to the cheese sauce; stir to combine.
7. Transfer mixture to prepared baking dish. In a small bowl, mix panko with olive oil; sprinkle over top.
8. Bake for 25-30 minutes until bubbly and golden brown. Let rest 5 minutes before serving.

Tips

• For extra smoky flavor, use smoked Gouda instead of Monterey Jack.
• Leftover pulled pork works great; if using fresh, season with BBQ rub and cook until tender.
• Can be assembled ahead and refrigerated; add 10 minutes to baking time.

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