Description
Pulled Pork Mac and Cheese is a comforting and indulgent dish that combines creamy macaroni and cheese with tender, flavorful pulled pork. This hearty meal is perfect for gatherings, potlucks, or a cozy family dinner, delivering a blend of smoky, cheesy, and savory flavors in every bite.
Ingredients
Scale
For the Pulled Pork:
- 2 pounds pork shoulder (or pork butt)
- 1 tablespoon paprika
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup barbecue sauce (store-bought or homemade)
- 1/2 cup chicken broth (optional for cooking)
For the Mac and Cheese:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 4 cups milk (whole or 2%)
- 3 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon Dijon mustard (optional)
- Salt and pepper, to taste
- 1/2 teaspoon smoked paprika (optional)
- 1/2 cup breadcrumbs (for topping)
Instructions
- Prepare the Pulled Pork: In a small bowl, mix paprika, brown sugar, garlic powder, onion powder, salt, and black pepper. Rub this spice mixture all over the pork shoulder to season thoroughly. Place the pork in a slow cooker with chicken broth if using, then cover and cook on low for 8 hours or on high for 4-5 hours until the pork is tender and easily shredded. Alternatively, preheat the oven to 300°F (150°C), place the pork in a roasting pan covered with foil, and bake for 3-4 hours until tender. Once cooked, shred the pork using two forks and mix in the barbecue sauce to coat evenly.
- Prepare the Mac and Cheese: Cook the elbow macaroni in salted boiling water according to package instructions until al dente. Drain and set aside. In the same pot, melt butter over medium heat. Stir in the flour and cook for about 1 minute to form a roux. Gradually whisk in the milk, stirring continuously until the sauce thickens and bubbles, about 5-7 minutes. Remove from heat and stir in shredded cheddar, mozzarella, Dijon mustard, smoked paprika if used, and salt and pepper to taste until smooth and creamy. Add the cooked macaroni to the cheese sauce and stir until well combined.
- Assemble and Bake: Gently fold the pulled pork into the mac and cheese mixture until evenly distributed. Pour the combined mixture into a greased 9×13 inch baking dish. Sprinkle breadcrumbs evenly over the top to create a crispy finish. Preheat the oven to 350°F (175°C) and bake for 20-25 minutes, or until the top is golden and bubbly.
- Serve: Allow the baked mac and cheese with pulled pork to cool for a few minutes before serving. This dish pairs well with a fresh side salad or coleslaw for a complete meal.
Notes
- The pulled pork can be prepared ahead and refrigerated for up to 3 days or frozen for up to 3 months.
- Store leftovers in an airtight container in the refrigerator and reheat thoroughly before serving.
- Cheese variations such as pepper jack or gouda can be used to customize flavor.
- Adding cooked vegetables like broccoli or spinach can increase nutritional value.
- For extra heat, add hot sauce or diced jalapeños to the pulled pork.
- Prep Time: 15 minutes
- Cook Time: 3 hours 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: Pulled Pork Mac and Cheese, comfort food, pulled pork recipe, macaroni and cheese, hearty dinner, baked mac and cheese
