Pulled Pork Mac and Cheese is another sensational twist on a classic comfort dish that will surely have your family and friends coming back for seconds. Imagine tender, smoky pulled pork mingling with creamy, cheesy macaroni – it’s an irresistible combination that brings the best of both worlds together. Perfect for potlucks, game days, or simply a cozy night at home, this dish is a guaranteed crowd-pleaser. The smoky flavor from the pork perfectly complements the rich, velvety cheese sauce, creating a harmony of flavors that dance on your taste buds. Whether you’re a BBQ enthusiast or a mac and cheese lover, this recipe invites you to savor each and every bite. And don’t worry, we won’t judge if you go back for thirds! So grab your ingredients and get ready to make a dish that will have everyone asking for the recipe. Trust us, this Pulled Pork Mac and Cheese is a game-changer that you won’t want to miss out on. Let’s get cooking!
Pulled Pork Macaroni & Cheese
Ingredients
- Cooking spray
- 1 pound uncooked large elbow pasta
- ½ cup unsalted butter divided
- 1 ½ cups finely chopped sweet onion about 1 medium onion
- ¼ cup all-purpose flour
- 3 ½ cups whole milk
- 2 teaspoons Dijon mustard
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 8 ounces extra-sharp Cheddar cheese shredded (about 2 cups)
- 8 ounces Colby-Jack cheese shredded (about 2 cups)
- 2 ½ cups shredded smoked pork sauceless
- 1 cup panko
- ¼ cup sliced scallions about 2 medium scallions
- Barbecue sauce
Instructions
- 1. Preheat oven to 350°F. Coat a 13- x 9-inch baking dish with cooking spray; place on a baking sheet lined with aluminum foil, and set aside. Fill a large pot with salted water, and bring to a boil over high. Add pasta, and cook according to package directions. Drain.
- 2. While pasta cooks, melt 6 tablespoons of the butter in a large saucepan over medium. Add onion; cook, stirring often, until just tender, about 5 minutes. Stir in flour; cook, stirring constantly, until onion is coated in flour, about 1 minute. Gradually whisk in milk, mustard, garlic powder, and black pepper; cook, stirring constantly, until mixture thickens slightly, about 10 minutes. Remove from heat. Gradually stir in Cheddar and Colby-Jack cheeses in ¾-cup increments until melted and smooth, about 2 minutes.
- 3. Stir pork and drained pasta into cheese mixture in saucepan. Spoon into prepared baking dish. Microwave remaining 2 tablespoons butter in a small microwavable bowl on HIGH until melted, about 30 seconds. Stir in panko until combined. Sprinkle evenly over pasta mixture in baking dish.
- 4. Bake in preheated oven until browned and bubbly, about 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle with scallions. Spoon evenly onto serving plates; drizzle with barbecue sauce, and serve.
