Pulled Pork Mac and Cheese
Indulge in the ultimate comfort food with this Pulled Pork Mac and Cheese. Creamy macaroni mingles with tender pulled pork and rich cheddar cheese, creating a delightful dish that’s perfect for family gatherings or cozy nights at home. The smoky flavors and cheesy goodness will leave everyone craving more.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups cooked pulled pork
- 8 oz elbow macaroni
- 2 cups sharp cheddar cheese, shredded
- 2 cups whole milk (or half-and-half)
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
Instructions
- Prepare pulled pork: If using leftovers, reheat gently. For fresh, slow-cook pork shoulder with spices until fork-tender.
- Cook pasta: Boil salted water in a large pot; cook elbow macaroni according to package instructions until al dente. Drain and set aside.
- Make cheese sauce: Melt butter in a saucepan over medium heat, stir in flour until smooth (about 1 minute), then gradually whisk in milk until thickened.
- Add cheese: Remove from heat, stir in cheddar cheese until melted, then season with salt, pepper, garlic powder, and smoked paprika.
- Combine: Fold the cooked macaroni and pulled pork into the cheese sauce until well-coated. Transfer to a greased baking dish.
- Bake: Preheat oven to 350°F (175°C) and bake for about 20-25 minutes or until golden brown and bubbly.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 550
- Sugar: 6g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg
Keywords: For extra flavor, mix different cheeses like mozzarella or add vegetables like spinach or jalapeños. Leftovers can be stored in an airtight container for up to four days; reheat in the microwave or oven with a splash of milk if needed.