Deliciously Cheesy Pulled Pork Mac & Cheese: A Symphony of Flavors and Textures
Craving creamy, cheesy mac and cheese with a smoky twist? This Pulled Pork Mac & Cheese is the answer! Tender pulled pork nestled in a rich cheese sauce, topped with even more cheese, and baked to bubbly perfection.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6-8 servings 1x
- Category: Main Course, Dinner
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups elbow macaroni
- 2 cups cooked pulled pork
- 3 cups sharp cheddar cheese, shredded
- 1 cup cream cheese
- 2 cups milk
- ¼ cup butter
- ¼ cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup chopped fresh parsley (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). This ensures the oven is at the correct temperature when you’re ready to bake the mac and cheese, which helps the cheese to melt evenly and the top to get bubbly and golden brown. Beginner Note: If your oven tends to run hot or cold, use an oven thermometer to ensure accuracy.
- Cook Macaroni: Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to the package instructions until al dente. Al dente means the pasta is cooked through but still has a slight bite to it. This is important because the pasta will continue to cook a bit more in the oven, and you don’t want it to become mushy. Beginner Note: Overcooked pasta will become mushy in the mac and cheese, so it’s crucial to cook it al dente.
- Drain Macaroni: Once the macaroni is cooked al dente, drain it thoroughly using a colander. Rinsing the pasta with cold water can stop the cooking process and prevent it from sticking together, but it’s not strictly necessary for baked mac and cheese. Beginner Note: Make sure the pasta is well drained to prevent the cheese sauce from becoming watery.
- Make Roux: In a large pot (a Dutch oven or a large saucepan works well), melt the butter over medium heat. Once the butter is melted, whisk in the flour to create a roux. A roux is the base for many creamy sauces, including cheese sauce, and it helps to thicken the sauce. Keep whisking the roux constantly for about 1-2 minutes until it turns a lovely golden color. This step is important for developing the flavor of the roux and preventing lumps from forming in the sauce. Beginner Note: Whisking constantly prevents lumps from forming in the roux. If you see any lumps, whisk them out vigorously.
- Add Milk and Simmer: Gradually whisk in the milk, a little at a time, ensuring that each addition is fully incorporated before adding more. This helps to prevent lumps from forming in the sauce. Bring the mixture to a gentle simmer (a gentle bubbling) over medium heat. Keep an eye on it and stir occasionally for about 5-7 minutes, or until the sauce thickens beautifully and coats the back of a spoon. It should have that nice, smooth, creamy consistency we all love in a good mac and cheese sauce. Beginner Note: Adding the milk gradually and whisking constantly helps to prevent lumps from forming in the sauce.
- Add Cheese and Seasonings: Once the sauce has thickened, lower the heat to low and stir in the cream cheese, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix until everything is well combined and the cream cheese is melted and smooth. Taste the sauce and adjust the seasoning to your liking. You can add more salt, pepper, or other spices as needed. Beginner Note: Using a whisk can help to ensure a smooth and lump-free sauce.
- Add Macaroni and Pulled Pork: Remove the pot from the heat and fold in 2 cups of the shredded cheddar cheese until it is melted and smooth, creating a luscious cheese sauce. Then, add the cooked macaroni and the pulled pork to the pot and gently mix everything together until it’s all nicely coated with the cheesy sauce. Make sure the pulled pork is evenly distributed throughout the mac and cheese. Beginner Note: Be gentle when mixing so you don’t break the macaroni.
- Transfer to Baking Dish: Transfer the mac and cheese mixture into a greased baking dish (a 9×13 inch dish is recommended). Greasing the dish prevents the mac and cheese from sticking to the bottom and makes it easier to serve. Beginner Note: You can also use a smaller baking dish for a thicker mac and cheese.
- Top with Cheese: Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top of the mac and cheese. This extra layer of cheese will create a bubbly, golden-brown crust that’s irresistible. You can also add a sprinkle of breadcrumbs (panko breadcrumbs are a great choice) for added crunch and texture. Beginner Note: You can also use other cheeses for the topping, such as Parmesan or Gruyere.
- Bake: Bake the mac and cheese in your preheated oven for about 25-30 minutes, or until the cheese is melted, bubbly, and golden brown. Keep an eye on it towards the end to prevent it from burning. The mac and cheese is done when the cheese is melted and bubbly and the top is golden brown. Beginner Note: Baking times may vary slightly depending on your oven.
- Cool and Garnish: Once the mac and cheese is done baking, remove it from the oven and let it cool for a few minutes before serving. This will allow the cheese to set a bit, making it easier to serve and preventing it from being too runny. If you want to go the extra mile, sprinkle some chopped fresh parsley on top for that pop of color and freshness. Parsley adds a touch of brightness and complements the richness of the mac and cheese. Beginner Note: Letting it cool slightly will also prevent you from burning your mouth!
Notes
- Use any short pasta shape.
- Freshly grated cheese melts best.
- Don’t overcook the pasta.