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Pulled Pork Mac and Cheese
Try this creamy, smoky Pulled Pork Mac and Cheese recipe. Perfectly cooked pasta, flavorful pork, and a rich cheese sauce make it irresistible!
Course
dinner
Cuisine
American
Keyword
cheddar cheese, macroni, Pulled Pork
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
45
minutes
minutes
Servings
8
Calories
2668
kcal
Author
Corrie
Ingredients
2
pounds
cooked pulled pork
500
grams
elbow macaroni
3
cups
shredded sharp cheddar cheese
2
cups
whole milk
¼
cup
unsalted butter
¼
cup
all-purpose flour
Instructions
Preheat your oven to 375°F (190°C).
Cook the macaroni according to package instructions until al dente.
While the pasta is cooking, melt the butter in a large saucepan over medium heat.
Add the flour to the melted butter and whisk continuously for about 2 minutes to form a roux.
Slowly add the milk to the roux, whisking constantly until the sauce thickens.
Stir in the cheese until it has fully melted into the sauce.
Mix in the cooked pulled pork.
Drain the pasta and mix it with the cheese and pork sauce.
Transfer the mixture to a baking dish and bake for 20-25 minutes or until the top is golden brown.
Let it cool for a few minutes before serving.
Notes
Don't overcook the pasta. It should be al dente, as it will continue to cook in the oven.
When making the roux, stir continuously to prevent it from burning.
Pre-shred your cheese if possible. Pre-shredded cheese often has anti-caking agents that can affect the smoothness of the sauce.
Layer your ingredients for a more even distribution of flavors.
Don't skip the baking step, it helps the flavors meld together and gives the mac and cheese a delicious crispy top layer.
Nutrition
Calories:
2668
kcal
|
Carbohydrates:
420
g
|
Protein:
85
g
|
Fat:
70
g
|
Saturated Fat:
40
g
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
16
g
|
Trans Fat:
2
g
|
Cholesterol:
181
mg
|
Sodium:
222
mg
|
Potassium:
1894
mg
|
Fiber:
17
g
|
Sugar:
37
g
|
Vitamin A:
2209
IU
|
Calcium:
724
mg
|
Iron:
8
mg