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This Pulled Pork Mac & Cheese is the ultimate comfort food! Creamy macaroni and cheese gets a tasty upgrade with tender pulled pork mixed right in. Yum!
If you love cheesy pasta and smoky pork, this dish is calling your name! I like to top it with extra cheese for a bubbly, cheesy goodness. What’s not to love?
Making this is a breeze! Just cook your mac, mix in the cheese and pulled pork, and bake until it’s all melty and warm. Perfect for a cozy night in!
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Key Ingredients & Substitutions
Elbow Macaroni: This is the classic pasta for mac and cheese. You can easily substitute with other short pasta like shells or penne if you prefer a different shape.
Pulled Pork: Use leftover pulled pork for this recipe. If you can’t find any, try using shredded chicken or even lentils for a vegetarian twist!
Sharp Cheddar Cheese: Sharp cheddar gives a nice tangy flavor. If you want, you could mix in other cheeses like Monterey Jack or Gouda for extra creaminess.
Cream Cheese: This adds richness. If you’re looking for a lighter option, cream cheese can be swapped with Greek yogurt or even silken tofu for a dairy-free alternative.
Spices: The smoked paprika adds depth; swapping it for regular paprika will work too, but you’ll miss that smoky flavor. You can adjust the garlic and onion powder to fit your taste!
How Do I Make a Creamy Cheese Sauce?
Creating a creamy cheese sauce is key to this dish’s success. The method of making a roux is important since it helps thicken the sauce without clumps. Here’s how to do it:
- Start with melted butter in a pot, then whisk in the flour. Stir this mixture for 1-2 minutes over medium heat to cook the flour.
- Next, slowly pour in the milk while whisking continuously to prevent lumps. Keep this over medium heat and let it simmer until it thickens, around 5-7 minutes.
- Stir in the cream cheese and spices. Once blended, fold in the cheddar cheese until it’s melted and smooth.
This gentle process ensures you get a velvety cheese sauce perfect for mixing with the pasta and pulled pork.
Deliciously Cheesy Pulled Pork Mac & Cheese
What You’ll Need:
Main Ingredients:
- 2 cups elbow macaroni
- 2 cups cooked pulled pork
- 3 cups sharp cheddar cheese, shredded
- 1 cup cream cheese
- 2 cups milk
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 1/4 cup chopped fresh parsley for garnish (optional)
How Much Time Will You Need?
This delightful Pulled Pork Mac & Cheese will take about 10 minutes of prep time and another 30-35 minutes in the oven. So in about 45 minutes, you’ll have a bubbling, cheesy dish ready to impress your family or friends!
Instructions:
First things first, let’s get your oven rolling! Preheat it to 350°F (175°C). This will ensure it’s nice and hot by the time we’re ready to pop our mac and cheese in.
Next, grab a pot of water, bring it to a boil, and cook the elbow macaroni according to the package instructions until it’s al dente—don’t forget to drain it and set it aside once it’s cooked just right!
In a large pot, melt the butter over medium heat. Once it’s nice and melted, whisk in the flour to create a roux and keep whisking for about 1-2 minutes until it turns a lovely golden color. This is where all that creamy goodness begins!
Now, gradually whisk in the milk, bringing the mixture to a gentle simmer. Keep an eye on it and occasionally stir for about 5-7 minutes until it thickens beautifully. It should have that nice, creamy consistency we all love!
Once thickened, lower the heat and stir in the cream cheese along with garlic powder, onion powder, smoked paprika, salt, and pepper. Mix it until it’s all well combined and smooth—a little taste test here can help you adjust the seasoning to your liking!
Now it’s time to create that gooey cheese magic! Remove the pot from the heat and fold in 2 cups of the shredded cheddar cheese until it’s melted and smooth. Mmm, can you smell that cheesy goodness?
Add the cooked macaroni and the pulled pork to the pot and mix everything together until it’s all nicely coated with that cheesy sauce. This is where the fun happens—imagine the flavors coming together!
Transfer this glorious mixture into a greased baking dish, and let’s finish it off by sprinkling the remaining 1 cup of shredded cheddar cheese on top. Trust me, this extra layer is going to be heavenly!
Now, bake this cheesy creation in your preheated oven for about 25-30 minutes, or until the cheese is all bubbly and golden brown. You might want to keep an eye on it towards the end—nothing like perfectly melted cheese!
Once it’s done, take it out of the oven and let it cool for a few minutes. If you want to go the extra mile, sprinkle some chopped parsley on top for that pop of color. Serve warm and enjoy this wonderful concoction with your loved ones—everyone’s going to be asking for seconds!
Can I Use a Different Type of Pasta?
Absolutely! While elbow macaroni is traditional, you can use any pasta shape you prefer, such as shells, fusilli, or even penne. Just make sure to adjust the cooking time according to the package instructions for your chosen pasta!
What If I Don’t Have Pulled Pork?
No worries! You can substitute pulled pork with shredded chicken, ground beef, or even a plant-based meat alternative. Just ensure the protein is fully cooked and seasoned to your liking before mixing it into the cheese sauce.
How to Store Leftovers?
Leftover Pulled Pork Mac & Cheese can be stored in an airtight container in the fridge for up to 3-4 days. To reheat, simply microwave individual servings or warm in a pan over low heat. If it seems dry, add a splash of milk to bring back that creamy texture.
Can I Make This Dish Vegan?
Yes! To make a vegan version, substitute the macaroni with a plant-based pasta, use vegan cream cheese, dairy-free milk, and a homemade or store-bought vegan cheese blend. You can also use jackfruit or a plant-based protein as a pulled pork substitute. Follow the same steps for preparation!
