Irresistible Pulled Pork Mac and Cheese Recipe Delight

Pulled Pork Mac and Cheese is a dish that brings together the comforting creaminess of mac and cheese with the smoky, savory goodness of pulled pork. Imagine diving into a bowl of velvety cheese sauce enveloping tender pasta, all topped with juicy, shredded pork that melts in your mouth. The aroma alone could make anyone weak at the knees, and trust me, it’s a meal you will crave long after the last bite. For more inspiration, check out this dinner recipes recipe.

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This recipe isn’t just about feeding your belly; it’s about creating memories. Picture this: a rainy Saturday afternoon, friends gathered in your living room, laughter bouncing off the walls while you serve up heaping bowls of this magical concoction. You’re the culinary hero of the day, and your friends might just think you deserve a medal for this creamy masterpiece.

I remember the first time I made Pulled Pork Mac and Cheese for my family; their eyes lit up as they took their first bites, claiming it was “life-changing.”

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Elbow Macaroni: About 2 cups is perfect; use high-quality pasta for better texture.

• Pulled Pork: Use leftover pulled pork or cook from scratch for maximum flavor.

• Cheddar Cheese: Shredded sharp cheddar gives the best flavor; don’t skimp on quality.

• Milk: Whole milk creates a rich base; avoid skim for creaminess.

• Butter: Unsalted butter works best, allowing you to control the saltiness.

• Flour: All-purpose flour helps thicken the cheese sauce beautifully.

• Seasonings: A mix of garlic powder, onion powder, salt, and pepper elevates flavors.

• Breadcrumbs: Optional for topping; they add delightful crunch when baked.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Pulled Pork Mac and Cheese

Cook the Pasta: Boil water in a large pot. Add salt generously before tossing in elbow macaroni until al dente—about 7-8 minutes should do. Drain and set aside.

Prepare the Cheese Sauce: In a saucepan over medium heat, melt butter until bubbly. Stir in flour to create a roux. Gradually whisk in milk until smooth, then let simmer until thickened.

Add Cheddar Cheese: Remove sauce from heat; fold in shredded cheddar until melted and creamy. For an extra kick, consider adding smoked paprika or a dash of hot sauce.

Combine Pulled Pork with Sauce: Gently mix pulled pork into your cheesy sauce along with cooked macaroni. Ensure every piece is coated in that decadent cheese goodness—this is where magic happens!

Bake to Perfection: Transfer everything to a greased baking dish. For added crunch, sprinkle breadcrumbs on top. Bake at 350°F (175°C) for about 20-25 minutes until bubbly and golden brown.

Enjoying homemade Pulled Pork Mac and Cheese feels like wrapping yourself in a warm blanket on a chilly day—comforting and satisfying! Each bite offers layers of flavor that dances across your palate while keeping you coming back for more.

Now that you’ve mastered this crowd-pleasing recipe, get ready to impress your family and friends!

Perfecting the Cooking Process

First, slow-cook your pork until it’s tender, then prepare your macaroni and cheese simultaneously. This method ensures everything is perfectly timed and hot when served.

Add Your Touch

Consider adding jalapeños for a spicy kick or switching to smoked gouda for an extra depth of flavor. These tweaks can elevate your dish in delightful ways.

Storing & Reheating

Store leftover Pulled Pork Mac and Cheese in an airtight container in the fridge for up to three days. Reheat gently in the oven to maintain its creamy texture.

Sometimes I wonder how I survived without this recipe in my life. Friends rave about it at every potluck; even Grandma asked for seconds!

FAQ

Can I use store-bought pulled pork?

Absolutely! Store-bought pulled pork saves time while still delivering great flavor.

What type of cheese works best?

A mix of sharp cheddar and Monterey Jack creates a perfect balance of creaminess and flavor.

Can I freeze Pulled Pork Mac and Cheese?

Yes, it freezes well! Just ensure it’s cool before placing it in an airtight container.

Print

Pulled Pork Mac and Cheese

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• Author: Jennifer
• Total Time: 45 minutes
• Yield: Serves 6

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Description

Pulled Pork Mac and Cheese combines creamy, cheesy goodness with smoky, tender pulled pork for a comfort food experience like no other. This dish is perfect for gatherings, family dinners, or even cozy nights in. Easy to prepare and packed with flavor, it’s sure to impress your guests and leave them craving more. With a blend of high-quality ingredients and simple techniques, you’ll create a delightful meal that warms the heart and satisfies the palate.

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Ingredients

Scale 1x2x3x

• 2 cups elbow macaroni
• 2 cups pulled pork (cooked)
• 2 cups shredded sharp cheddar cheese
• 1 cup whole milk
• 4 tbsp unsalted butter
• ¼ cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• ½ cup breadcrumbs (optional)

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Instructions

1. Cook elbow macaroni in salted boiling water until al dente (about 7-8 minutes). Drain and set aside.
2. In a saucepan over medium heat, melt butter. Stir in flour to create a roux before gradually whisking in milk until smooth. Simmer until thickened.
3. Remove from heat and stir in shredded cheddar cheese until melted.
4. Mix pulled pork into the cheese sauce along with the cooked macaroni until well combined.
5. Transfer to a greased baking dish, sprinkle breadcrumbs on top if desired, and bake at 350°F (175°C) for 20-25 minutes until bubbly and golden brown.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 490
• Sugar: 3g
• Sodium: 800mg
• Fat: 24g
• Saturated Fat: 14g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 43g
• Fiber: 2g
• Protein: 24g
• Cholesterol: 65mg

Keywords: For an extra kick, add jalapeños or smoked paprika. Store leftovers in an airtight container in the fridge for up to three days or freeze for later.