Description
Southern comfort meets culinary excellence with pulled pork mac and cheese, a hearty dish blending smoky shredded meat and creamy pasta. Cheese lovers will savor the rich flavors and comforting textures that make this recipe a true crowd-pleaser.
Ingredients
Scale
- 3 cups (340 g) shredded sharp cheddar cheese
- 1 cup (113 g) shredded Monterey Jack cheese
- ½ cup (50 g) Parmesan cheese
- 2 cups (473 ml) cooked pulled pork (leftovers or store-bought)
- 16 ounces (454 g) elbow macaroni
- 3 cups (710 ml) whole milk
- 1 cup (237 ml) heavy cream
- ½ cup (120 ml) BBQ sauce
- 4 tablespoons (57 g) butter
- ¼ cup (30 g) all-purpose flour
- 1 cup (60 g) panko breadcrumbs
- 2 tablespoons (28 g) butter, melted
- ¼ cup (28 g) shredded cheddar cheese
- 2 teaspoons Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Flavor Infusion: Warm pulled pork with BBQ sauce in a skillet over medium heat, ensuring even coating and setting aside for later integration.
- Pasta Preparation: Cook macaroni until perfectly tender, drain, and reserve as the creamy mac and cheese base.
- Sauce Foundation: Melt butter and create a golden roux with flour, whisking continuously to develop a rich, complex flavor without burning.
- Cream Blend: Incorporate milk and heavy cream into the roux, adding Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and pepper. Simmer until the mixture thickens elegantly.
- Cheese Fusion: Reduce heat and blend cheddar, Monterey Jack, and Parmesan cheeses, stirring until a velvety, smooth sauce forms.
- Pasta Integration: Fold cooked macaroni into the cheese sauce, ensuring complete and generous coating.
- Oven Preparation: Preheat to 375°F, setting the stage for a transformative baking process.
- Assembly: Transfer mac and cheese to a baking dish, creating an even base for the pulled pork layer.
- Meat Distribution: Spread BBQ-infused pulled pork uniformly across the surface, blending creamy and savory elements.
- Crispy Topping: Mix panko breadcrumbs with melted butter, sprinkle over the dish, and add an extra layer of shredded cheddar for enhanced texture and flavor.
- Baking Finale: Bake uncovered for 15-20 minutes until the top achieves a golden-brown crispness and the interior becomes bubbling and irresistible.
- Garnish and Serve: Finish with fresh parsley, optional BBQ sauce drizzle, or crispy fried onions for a delightful textural contrast.
Notes
- Manage Meat Moisture: Warm pulled pork gently to prevent drying out, ensuring tender and succulent meat integration into the mac and cheese.
- Control Cheese Melting: Reduce heat when adding cheeses and stir consistently to create a smooth, lump-free sauce without scorching or separating.
- Customize Breadcrumb Crunch: Toast panko breadcrumbs separately before topping for extra golden-brown crispiness and enhanced nutty flavor profile.
- Dietary Adaptation Strategy: Substitute regular pasta with gluten-free options, use lactose-free cheese blends, and replace dairy milk with almond or oat milk for alternative dietary needs.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 7
- Calories: 658
- Sugar: 6 g
- Sodium: 888 mg
- Fat: 38 g
- Saturated Fat: 21 g
- Unsaturated Fat: 11 g
- Trans Fat: 1 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 127 mg