What’s better than classic mac and cheese? How about mac and cheese loaded with tender, smoky pulled pork?
The creamy, cheesy goodness of the pasta pairs perfectly with the deep, smoky flavor of the pork, creating a dish that’s rich, indulgent, and downright irresistible!
The Key Ingredients That Make This Dish Oh-So Delicious!
I know you’re as eager to dive into this recipe as I am, so let’s get started! First, grab all the ingredients you’ll need:
- Elbow macaroni: The classic curve and hollow shape are perfect for scooping up every bit of that creamy sauce.
- Butter: This adds a rich, creamy texture that takes this dish to the next level.
- Onion and garlic: Fresh is best for a bold, robust flavor, but garlic and onion powder will do if you’re in a pinch.
- All-purpose flour: This is the key to making a roux, which thickens up your sauce beautifully.
- Milk: Whole milk is ideal for ultimate creaminess, but feel free to use any milk or substitute that fits your preference.
- Cheese: I love using smoked cheddar for that extra depth, but Monterey Jack, Fontina, or Gruyère are all great options.
- Pulled pork: Leftover BBQ pulled pork works like a charm and saves time, but if you’ve got an extra 30 minutes, making it from scratch is always worth it.
Let’s Make Some Pulled Pork Mac and Cheese
Now that you have all your ingredients, it’s time to whip up some pulled pork mac and cheese!
Start by cooking your pasta according to the package instructions. While your pasta is cooking, make your creamy cheese sauce.
To do that, melt your butter in a large skillet, then, toss in the onion and garlic. Cook them until they become soft and fragrant.
Next, stir in the flour to form a roux, then slowly pour in the milk, whisking as you go. Bring it all to a gentle boil until the sauce starts to thicken.
Once the sauce thickens, remove the skillet from the heat and add your grated cheese. Stir until everything’s melted and velvety smooth.
At this point, it’s time to bring it all together. Add your shredded pulled pork and cooked macaroni to the skillet, then give everything a good stir. Now, this dish is ready to be served!
30-Minute Pulled Pork Mac and Cheese
If you love mac and cheese and you love BBQ pulled pork, you’ll definitely love this recipe. It brings these two dishes together to create a creamy, delicious, and super indulgent meal!
Ingredients
- 8 ounces of uncooked elbow macaroni
- 2 tablespoons of salted butter
- ¼ cup of yellow or white onion (diced)
- 1 clove of garlic (minced)
- 2 tablespoons of all-purpose flour
- 1 cup of whole milk or another milk substitute (at room temperature)
- 1 cup of shredded smoked cheddar cheese
- 1 cup of your leftover BBQ pulled pork (at room temperature)
- Kosher salt and freshly ground black pepper (to taste)
- 1 green onion (chopped, for garnish)
Instructions
- Fill up a large pot with water and bring it to a boil. Once it’s bubbly, sprinkle a handful of your salt. Then, add your elbow macaroni.
- Cook your pasta according to the package directions. It should take about 9 to 11 minutes to reach an al dente consistency.
- While your pasta is still cooking, prepare your sauce. In a large skillet over medium heat, melt the butter.
- Next, add your onion and a pinch of salt. Cook it for about 5 minutes, and once it softens, that’s your cue to add garlic. Cook them for another minute.
- Stir in your flour to make the roux, then slowly whisk in your milk before adding another pinch of salt. Bring everything to a boil, stirring continuously until your sauce thickens. This should take about 3 to 5 minutes.
- 3 to 5 minutes later, take your skillet off the heat and whisk in your shredded cheese until it’s melted. Give your sauce a little taste test and adjust the salt if necessary.
- When you’re happy with the taste, stir in your shredded BBQ pulled pork and cooked pasta. Garnish with your chopped green onions, and you’re done!
Notes
Image credit to @mostly.meats.
Featured image credit to @huckfelix09_.
