Best Byrons Pulled Pork Mac And Cheese 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

Ingredients

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.

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

Ingredients

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

Ingredients

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.