Best 6 Pulled Pork Macaroni And Cheese Recipes

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Indulge in the ultimate comfort food experience with our irresistible pulled pork macaroni and cheese. This dish is a harmonious blend of smoky, tender pulled pork, nestled amidst a creamy, cheesy macaroni masterpiece. The pulled pork, slow-cooked to perfection, infuses every bite with a tantalizing symphony of flavors that dance on your palate. Enrobed in a velvety cheese sauce, the tender macaroni becomes a delightful canvas for the smoky pulled pork, creating a culinary masterpiece that will leave you craving more.

But that's not all! This article also presents a delightful array of macaroni and cheese recipes that will tantalize your taste buds. From the classic macaroni and cheese, elevated with a crispy breadcrumb topping, to a decadent lobster macaroni and cheese, bursting with briny seafood flavors, each recipe promises a unique culinary adventure. For those seeking a healthier twist, the lightened-up macaroni and cheese offers a satisfying indulgence without sacrificing flavor. And for a touch of international flair, the Mexican macaroni and cheese adds a zesty twist with its blend of spices and salsa.

No matter your preference, this article has something for every macaroni and cheese enthusiast. So, prepare to embark on a cheesy journey as we explore the depths of this beloved dish.

Let's cook with our recipes!

ONE-POT PULLED PORK MAC AND CHEESE



One-Pot Pulled Pork Mac and Cheese image

Add pulled pork to this Cheddar-and-mozzarella mac and cheese; top it with barbecue or hot sauce if you're feeling bold.

Provided by Food Network

Time 20m

Yield 6

Number Of Ingredients 12

4 cups whole milk
12 ounces elbow macaroni (about 3 cups)
8 ounces mild Cheddar, shredded (about 3 cups), plus more, for sprinkling
3 ounces part-skim mozzarella, shredded (about 1 cup)
3 ounces cream cheese, cut into small pieces
3 tablespoons unsalted butter, cut into small pieces
1 teaspoon Dijon mustard
Large pinch of cayenne pepper
Kosher salt
1 cup leftover pulled pork, warm
3 scallions, sliced, plus more, for sprinkling
Barbecue or hot sauce, for serving, optional

Steps:

  • Combine the milk and macaroni in a medium saucepan. Bring to a boil over medium heat, stirring frequently to keep the macaroni from clumping, then cook, stirring frequently, until the macaroni is tender and the milk has thickened to the consistency of heavy cream, 4 to 5 minutes.
  • Remove the saucepan from the heat, add the Cheddar, mozzarella, cream cheese, butter, mustard, cayenne and 1 1/2 teaspoons salt and stir until smooth, thick and creamy. Stir in half the pulled pork. (The dish will thicken as it cools; thin it out with a little hot water if desired.) Spoon the remaining half of the pork over the mac and cheese and sprinkle with additional Cheddar and scallion.
  • Serve hot with barbecue sauce or hot sauce if using.

PULLED PORK MACARONI AND CHEESE



Pulled Pork Macaroni and Cheese image

This Pulled Pork Macaroni and Cheese combines two meals in one! A fun and easy weeknight meal for the whole family!

Provided by Brandie @ The Country Cook

Categories     Main Course

Time 40m

Number Of Ingredients 14

1 pound macaroni noodles
4 Tablespoons salted butter
3 Tablespoons all-purpose flour
12 ounce can evaporated milk
1 cup chicken broth
½ teaspoon salt
½ teaspoon pepper
1 teaspoon dijon mustard
1 teaspoon onion powder
½ teaspoon garlic
2 cup cheddar cheese (grated)
2 cup gouda cheese (grated)
1 pound of your favorite pulled pork, (warmed up)
BBQ sauce

Steps:

  • Cook the pasta in boiling salted water until al dente.
  • When you drain the pasta, reserve 1 cup of the pasta water to use later. Strain the pasta and rinse it with cold water to stop it from cooking and getting softer. Set this aside.
  • Melt the 4 Tablespoons of butter over medium heat in a dutch oven or large skillet.
  • Then use a whisk to blend in the flour. Cook this for about 5 minutes, whisking constantly to avoid lumps.
  • Lower the heat and whisk in the evaporated milk, chicken broth, salt, pepper, mustard, onion powder, and garlic.
  • Raise the heat back to medium and allow to simmer for 5-10 minutes. It should be slightly thickened.
  • Turn the heat off and immediately whisk in the cheese, a little at a time.
  • Add the cooked pasta to the pot and stir until well mixed. If you like a thinner consistency, this is where you will use some of the reserved pasta water from earlier.
  • Top with your favorite warmed pulled pork and barbecue sauce.

Nutrition Facts : Calories 761 kcal, Carbohydrate 61 g, Protein 40 g, Fat 40 g, SaturatedFat 23 g, TransFat 1 g, Cholesterol 149 mg, Sodium 1356 mg, Fiber 2 g, Sugar 16 g, UnsaturatedFat 11 g, ServingSize 1 serving

PULLED PORK MAC AND CHEESE



Pulled Pork Mac and Cheese image

The comfort food everyone dreams about.

Provided by Julia Levy

Time 1h10m

Number Of Ingredients 15

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

Steps:

  • 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.
  • 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.
  • 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.
  • 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.

BARBECUE PULLED PORK MAC AND CHEESE



Barbecue Pulled Pork Mac and Cheese image

Tangy barbecue sauce, cheesy mac, and a sprinkling of buttery, toasted Progresso™ bread crumbs team up to make this meal a total hit. Our bbq pulled pork mac and cheese is a super hearty meal that is easy to make whenever the inspiration hits you. The big, bold BBQ flavors add a delicious twist on the classic favorite, now reimagined as pulled pork mac and cheese. It all starts with the pulled pork and a homemade cheese sauce that comes together with just a little bit of whisking. From there, it's only a matter of combining the ingredients and baking them into the best bbq pulled pork mac and cheese.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 12

Number Of Ingredients 12

4 cups cold cooked shredded pork shoulder (from Make-Ahead Oven-Roasted Pulled Pork, thawed)
1 cup barbecue sauce
2 cups uncooked elbow macaroni (about 9 oz)
4 tablespoons butter
1/3 cup Gold Medal™ all-purpose flour
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
3 cups milk
4 cups shredded cheddar cheese (16 oz)
1 1/2 cups Progresso™ plain panko crispy bread crumbs
4 tablespoons butter, melted

Steps:

  • Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix pulled pork and barbecue sauce. Spoon evenly in baking dish.
  • In 4-quart saucepan, cook and drain macaroni as directed on package, using minimum cook time.
  • In same saucepan, melt 4 tablespoons butter over medium heat. Beat in flour, salt, garlic powder and pepper with whisk until thickened. Cook 1 minute longer. Beat in milk. Heat to boiling over high heat, stirring frequently; boil and stir 1 minute. Remove from heat. Stir in 3 cups of the cheese until melted. Stir in macaroni; pour into baking dish over pork layer. Sprinkle remaining 1 cup cheese on top.
  • In small bowl, mix bread crumbs and melted butter; stir until combined. Sprinkle over macaroni mixture.
  • Bake 36 to 38 minutes or until mixture is bubbly (at least 165°F in center) and bread crumbs are browned.

Nutrition Facts : Calories 550, Carbohydrate 45 g, Cholesterol 90 mg, Fat 3, Fiber 1 g, Protein 25 g, SaturatedFat 15 g, ServingSize About 1 Cup, Sodium 930 mg, Sugar 12 g, TransFat 1/2 g

GRILLED MAC AND CHEESE WITH PULLED PORK



Grilled Mac and Cheese With Pulled Pork image

Provided by Food Network

Time 1h30m

Yield 4 sandwiches

Number Of Ingredients 8

1 stick unsalted butter, softened
6 tablespoons mayonnaise
4 cups prepared macaroni and cheese, warmed
2 onions, thinly sliced Kosher salt and freshly ground pepper
1 cup barbecue sauce
2 cups prepared pulled pork
8 slices buttermilk or white bread
12 slices sharp cheddar cheese (about 6 ounces)

Steps:

  • Put 6 tablespoons butter and the mayonnaise in the bowl of a stand mixer; beat with the paddle attachment until combined, scraping down the sides of the bowl as needed. Set aside.
  • Spread the macaroni and cheese in an 8-inch-square baking dish to about 3/4 inch thick. Cover with plastic wrap and chill until firm, about 45 minutes. Cut the macaroni and cheese into squares that are slightly smaller than the bread slices.
  • Meanwhile, melt the remaining 2 tablespoons butter in a skillet over medium heat. Add the onions and cook, stirring, until caramelized, about 20 minutes. Season with salt and pepper.
  • Combine the barbecue sauce and pulled pork in a saucepan over low heat and cook until warmed through, about 5 minutes.
  • Generously spread the butter-mayonnaise mixture on one side of each bread slice. Flip over half of the bread slices; layer 1 slice of cheddar, 1 macaroni-and-cheese square and another slice of cheddar on each. Top each with one-quarter of the pulled pork and caramelized onions and another slice of cheddar. Top with the remaining bread slices, buttered-side up.
  • Heat a large skillet or griddle over medium-low heat. Working in batches, cook the sandwiches until the cheese melts and the bread is golden, about 5 minutes per side.

PULLED-PORK MACARONI AND CHEESE



Pulled-Pork Macaroni and Cheese image

This macaroni is indulgent, impossibly good, and worth the extra time and effort. From Fine Cooking.

Provided by Pinay0618

Categories     Pork

Time 7h45m

Yield 6 serving(s)

Number Of Ingredients 17

4 lbs smoked pork shoulder
12 ounces dried ridged pasta, preferably radiatore
kosher salt
4 tablespoons unsalted butter
2 small yellow onions, chopped (1-1/2 cups)
1 1/8 ounces all-purpose flour
3 1/2 cups whole milk
1 1/2 cups dry white wine
2 tablespoons finely chopped fresh sage leaves
fresh ground black pepper
4 ounces grated gruyere (1-1/2 cups)
4 ounces grated emmenthaler cheese (11/2 cups)
4 ounces grated fontina (1-1/2 cups)
2/3 cup panko breadcrumbs
2 ounces finely grated parmigiano-reggiano cheese (2 cups)
2 tablespoons extra virgin olive oil
2 tablespoons thinly sliced fresh chives

Steps:

  • Position a rack in the center of the oven and heat the oven to 325°F.
  • Put the pork in a large heavy-duty roasting pan, cover with foil, and roast until the meat is falling off the bone, 5 to 6 hours. Cool until warm enough to handle, about 1 hour.
  • Meanwhile, cook the pasta in a large pot of well-salted water according to package directions until just barely al dente. Drain and set aside.
  • Shred the pork by hand, pulling it into 2-inch-long pieces. Discard the bone and any excess fat. Set aside 1 lb. of the pulled pork (about 4 cups) and save the rest for another use.
  • Raise the oven temperature to 350°F Melt the butter in a large 8-quart saucepan over medium heat. Add the onions, reduce the heat to low, and cook, stirring frequently, until golden and very soft, about 20 minutes.
  • Whisk in the flour and cook for 30 seconds. Whisk in the milk in a slow, steady stream. Raise the heat to medium high and whisk constantly until the mixture begins to thicken and bubble, 3 to 5 minutes.
  • Whisk in the white wine, sage, and a 1/2 teaspoons each salt and pepper. Bring the mixture to a low simmer, whisking constantly.
  • Reduce the heat to low and use a wooden spoon to stir in the Gruyère, Emmentaler, and fontina. Stir in the reserved pork and pasta until well coated. Pour the mixture into a 12-inch cast-iron skillet.
  • In a small bowl, mix the panko, Parmigiano, and olive oil. Sprinkle evenly over the mixture in the skillet.
  • Bake until the topping is browned and the cheese sauce is bubbling through the topping and around the edges of the skillet, 40 to 45 minutes. (If the topping begins to brown too deeply, tent loosely with foil.) Let the macaroni and cheese rest for at least 15 minutes. Sprinkle with the chives and serve.

Tips:

  • Choose the Right Pork: Opt for pork shoulder or pork butt, as they are ideal cuts for pulled pork due to their marbling and connective tissues, resulting in tender and flavorful meat.
  • Properly Season the Pork: Create a flavorful rub using a blend of spices and herbs, ensuring it penetrates the meat. Common seasonings include paprika, garlic powder, onion powder, salt, and pepper.
  • Low and Slow Cooking: Cook the pork at a low temperature (around 250°F) for an extended period (8-12 hours) to allow the connective tissues to break down, resulting in fall-apart tender meat.
  • Use a Dutch Oven or Slow Cooker: These cooking methods provide a moist environment, preventing the pork from drying out and ensuring maximum tenderness.
  • Add Liquid for Moisture: Introduce moisture to the cooking process by adding liquids like apple cider vinegar, chicken broth, or beer. This helps keep the pork moist and flavorful.
  • Shred the Pork: Once the pork is cooked, use two forks to shred it into small pieces, ensuring a tender and juicy texture.
  • Make a Creamy Mac and Cheese Sauce: Combine butter, flour, milk, and seasonings to create a smooth and flavorful cheese sauce. Use a variety of cheeses, such as cheddar, Parmesan, and mozzarella, for a rich and gooey texture.
  • Combine the Pulled Pork and Mac and Cheese: Mix the shredded pulled pork with the creamy mac and cheese sauce, ensuring an even distribution of both components.
  • Top with Additional Cheese: Before baking, sprinkle a layer of shredded cheese on top of the combined pulled pork and mac and cheese mixture for a golden brown and crispy crust.
  • Bake until Golden Brown: Place the combined mixture in a baking dish and bake at a high temperature (around 400°F) until the top is golden brown and bubbly.

Conclusion:

Pulled pork macaroni and cheese is a delightful combination of two classic comfort foods, offering a harmonious blend of smoky, tender pork and creamy, cheesy macaroni. By following these tips and the detailed recipe steps, you can create a mouthwatering dish that is sure to impress family and friends. Experiment with different cheese varieties and seasonings to customize the flavors to your preference, and enjoy this ultimate comfort food that is perfect for any occasion.

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