Best Pulled Pork Mac Cheese Recipes

BARBECUE PULLED PORK MAC AND CHEESE

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.

GRILLED MAC AND CHEESE WITH PULLED PORK

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.

ONE-POT PULLED PORK MAC AND CHEESE

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.

PULLED PORK MAC & CHEESE

Steps:

• Prepare Dinner as directed on package.
• Meanwhile, heat meat as directed on package.
• Serve prepared Dinner topped with meat.

SIMPLY AMAZING PULLED PORK MAC & CHEESE CALZONE #SP5

Steps:

• Pre-heat oven to 375°F.
• Divide dough into 4 equal portions and roll each into a 8" circle. Place 1/2 cup of unheated Simply Macaroni & Cheese into the center of each dough circle. Top mac& cheese with 1/4 cup pork, 1/4 cup barbecue sauce, and 2 tablespoons onion.
• Fold dough in half to create a semi-circle. Crimp the edges together with a fork and place on a non-stick baking sheet. Brush each calzone with some water and poke 1 or 2 holes in the tops with a knife for steam to escape.
• Bake for 20 minutes, or until golden brown. Remove from oven and serve.

PULLED PORK MAC & CHEESE AND PASTA

Steps:

• Cut the pork into large chunks and place in the base of a slow cooker. (Note: Slow cooker capacity should be at least 5 quarts.)In a small mixing bowl, combine brown sugar, garlic powder, dry mustard, paprika, salt and pepper.Sprinkle the rub over the pork turning each piece to coat evenly. Add in the onions, broth and cola. Place the lid on the slow cooker and cook until the pork is tender and beginning to fall apart, on low 8-10 hours or on high 4-6 hours. If not using pork right away, transfer shredded pork to refrigerator or freezer within 2 hours. For Slow Cooker "Piggy Mac": Make your favorite homemade mac and cheese recipe, and transfer to a 9x13" baking dish once slightly cooled. Spread out evenly and top with 2 1/2 cups shredded pork. Seal tightly with freezer wrap and date. Thaw in refrigerator before reheating. Drizzle pork with BBQ sauce and top with a mixture of melted butter and panko crumbs. Reheat thawed mac and cheese in 350°F oven for 15 minutes or until cheese is melted and the breadcrumbs are golden brown. Allow dish to cool slightly before serving. - For Slow Cooker Pork Ragu over Pasta: Mix 1 1/2 cups of your favorite marinara sauce with 1 pound (about 2 1/2 cups) shredded pork . Transfer to a zip-top freezer bag, seal and date, removing as much air as possible from the bag. Thaw in refrigerator or microwave before reheating on stovetop. Season to taste, adding additional salt and pepper, if needed. Serve over cooked pasta and top with shredded parmesan cheese and chopped parsley.

BYRON'S PULLED PORK MAC AND CHEESE

Steps:

• Butter a 9 x 9 inch baking dish; set aside. Prepare the macaroni al dente according to the package directions. Drain but do not rinse; set aside.
• Preheat the oven to 375 degrees F. Heat the oil in a large skillet over medium heat and saute onion until softened, about 3 minutes.Add the undrained tomatoes, salt, pepper, Cajun seasoning, Worcestershire sauce and basil; bring to a boil. Reduce heat and simmer for 10 minutes. Stir in macaroni until well coated; add pork and toss together; remove from heat and set aside.
• Add 1/2 of the macaroni to the prepared pan. Top with 1/2 of the cheese. Add remaining macaroni, cover with foil and bake for 45 minutes, or until bubbly. Remove cover, sprinkle remaining cheese on top and return to the oven until cheese is melted, about 5 to 7 minutes.
• Variation: Reduce the heat level slightly by using only plain diced tomatoes; if you want to bump it up even more, use a hotter variety of tomatoes with green chilies. Double for a 9 x 13 inch casserole.