Pulled Pork Mac and Cheese

Pulled pork mac and cheese is the ultimate comfort food mashup, combining smoky shredded pork with cheesy pasta. Perfect for using up leftovers or feeding a crowd, this easy recipe is a guaranteed hit for family dinners, game day pot lucks, or anytime you crave some comfort food!

Course Main Course

Cuisine American

Keyword leftover pulled pork mac and cheese, leftover pulled pork macaroni and cheese, pulled pork mac and cheese, pulled pork macaroni and cheese

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 850kcal

Author Laura Bashar | Family Spice

Ingredients

1 teaspoon salt
8 oz macaroni
3 TBS unsalted butter divided
1 TBS extra virgin olive oil
1 cup panko breadcrumbs
2 garlic cloves crushed
2 teaspoon dried parsley
1 TBS all purpose flour
2 cup milk
1 ½ cup shredded cheddar cheese
2 cup cooked and shredded pulled pork

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Instructions

Preheat oven to 350ºF.
Bring a large pot of water with 1 teaspoon salt to boil. When water is at a rolling boil, add macaroni. Cook until al dente, about 10 minutes. Drain pasta in a colander and reserve.
Return pot to the stove and over medium heat add 2 tablespoon butter with 1 tablespoon olive oil. When butter is melted stir in crushed garlic and cook until lightly browned.
Stir in panko crumbs and dried parsley and cook 1 more minute. Transfer panko mix to a bowl and reserve.
Return pot to the stove and over medium heat melt 1 tablespoon butter. When butter is melted, stir in flour.
Continue stirring and cooking for 1 minute then slowly whisk in milk.
When milk is completely incorporated with the butter mixture, continue whisking until sauce thickens, about 7 minutes.
Remove from heat and stir in shredded cheese. Keep stirring until the cheese is completely melted into the cream sauce.
Stir in reserved macaroni and mix well. Transfer macaroni into an 8x8 pan.
Top macaroni with shredded pulled pork and spread evenly.
Spread garlic panko evenly over the pulled pork.
Bake for 20 minutes or until the cheese is melted and bubbly and the breadcrumbs are golden brown.

Notes

If you don't have or eat pork, you can substitute pulled pork with shredded brisket or chicken.

This dish can be assembled a day ahead and baked later.

Alternative pastas to use include small shells, penne, fusilli, farfalle, rotini and ziti.

You can also use a variety of cheeses including monterey Jack, pepper Jack, gruyere, smoked gouda, parmesan, havarti.

TO STORE: Store any leftover mac and cheese in an airtight container and refrigerate for up to 4 days.

TO FREEZE: If you are using the types of pastas I suggested, you can freeze your mac and cheese. But I would not freeze them in a baking dish, but in freezer safe containers. freeze for up to 3 months.

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