Description
This Pulled Pork Mac and Cheese combines the creamy, cheesy goodness of traditional mac and cheese with the smoky, tender flavors of pulled pork. The sharp cheddar, mozzarella, and parmesan blend into a velvety sauce, creating a comforting and indulgent meal.
Ingredients
- 3 cups elbow macaroni
- 2 cups cooked and seasoned pulled pork, shredded
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 4 cups whole milk
- 2 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and ground black pepper, to taste
- 1/2 cup breadcrumbs (optional, for topping)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Cook the elbow macaroni according to the package instructions, then drain and set aside.
- In a saucepan, melt the butter over medium heat and whisk in the flour to create a roux. Cook for 1-2 minutes.
- Gradually whisk in the milk and cook until the sauce thickens, about 5-7 minutes.
- Add the cheeses, garlic powder, smoked paprika, salt, and pepper, and stir until smooth.
- Stir in the cooked pasta and shredded pulled pork, making sure everything is coated in the cheese sauce.
- Transfer the mixture to a greased baking dish, top with breadcrumbs (if desired), and bake at 375°F (190°C) for 15-20 minutes until golden and bubbly.
- Garnish with fresh parsley and serve hot.
Notes
- For a crispy topping, add breadcrumbs and bake until golden brown.
- You can use pre-cooked pulled pork for a quicker preparation.
- Adjust the seasoning with extra smoked paprika or hot sauce for more flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes