Description
Southern comfort meets culinary indulgence in this pulled pork mac and cheese recipe, blending smoky, tender meat with creamy, cheesy pasta. Hearty flavors meld together, promising a satisfying meal that will transport you to a Southern kitchen filled with warmth and deliciousness.
Ingredients
Scale
Protein:
- 2 cups (473 ml) cooked pulled pork (leftovers or store-bought)
- 3 cups (340 g) shredded sharp cheddar cheese
- 1 cup (113 g) shredded Monterey Jack cheese
- ½ cup (50 g) Parmesan cheese
Pasta and Sauce Base:
- 16 ounces (454 g) elbow macaroni
- 4 tablespoons (57 g) butter
- ¼ cup (30 g) all-purpose flour
- 3 cups (710 ml) whole milk
- 1 cup (237 ml) heavy cream
- ½ cup (120 ml) BBQ sauce
Seasonings and Topping:
- 2 teaspoons Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup (60 g) panko breadcrumbs
- 2 tablespoons (28 g) butter, melted
- ¼ cup (28 g) shredded cheddar cheese
Instructions
- Infuse leftover pulled pork with tangy BBQ sauce in a skillet, ensuring even coating and gentle warming over medium heat, then set aside for later incorporation.
- Prepare pasta by boiling macaroni until perfectly tender, then drain and reserve, creating the foundation for a creamy mac and cheese experience.
- Construct a robust cheese sauce foundation by melting butter and creating a golden roux with flour, whisking continuously to prevent burning and develop rich flavor complexity.
- Gradually introduce milk and heavy cream into the roux, blending with aromatic seasonings like Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and pepper, allowing the mixture to simmer and thicken elegantly.
- Reduce heat and integrate cheddar, Monterey Jack, and Parmesan cheeses, stirring until a luxurious, smooth sauce emerges with a velvety texture.
- Fold cooked macaroni into the cheese sauce, ensuring each pasta piece is generously coated with the decadent mixture.
- Preheat the oven to 375°F, preparing for a transformative baking process that will elevate the dish’s texture and flavor profile.
- Transfer the mac and cheese to a prepared baking dish, creating an even canvas for the pulled pork layer.
- Distribute the BBQ-infused pulled pork uniformly across the surface, creating a harmonious blend of creamy and savory elements.
- Craft a crispy topping by combining panko breadcrumbs with melted butter, then sprinkle over the dish and add an extra layer of shredded cheddar for enhanced texture and flavor.
- Bake uncovered for 15-20 minutes, allowing the top to achieve a golden-brown crispness and the interior to become bubbling and irresistible.
- Finish by garnishing with fresh parsley, offering an optional drizzle of additional BBQ sauce or sprinkling crispy fried onions for a delightful textural contrast.
Notes
- Select lean cuts of pork like pork shoulder or Boston butt for tender, flavorful pulled meat with minimal fat.
- Save time by using pre-cooked rotisserie chicken or store-bought pulled pork as quick protein alternatives.
- Test cheese sauce consistency by coating the back of a spoon – if it leaves a clean line, the sauce is perfectly thickened.
- Customize spice levels by adjusting smoked paprika and adding red pepper flakes for extra kick.
- Prevent dry mac and cheese by reserving some pasta water to adjust sauce thickness if needed.
- Reduce calories by using low-fat milk and lighter cheese varieties without compromising flavor.
- Enhance crispy topping by broiling for 2-3 minutes after baking to achieve golden, crunchy breadcrumbs.
- Store leftovers in airtight container for up to 3-4 days, reheating with splash of milk to restore creamy texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 869
- Sugar: 5 g
- Sodium: 988 mg
- Fat: 43 g
- Saturated Fat: 24 g
- Unsaturated Fat: 16 g
- Trans Fat: 1 g
- Carbohydrates: 76 g
- Fiber: 2 g
- Protein: 44 g
- Cholesterol: 132 mg