Description
A comforting dish that combines creamy mac and cheese with smoky pulled pork, perfect for family gatherings.
Ingredients
Scale
- 2 cups pulled pork
- 1 pound cavatappi or elbow macaroni
- 2 cups sharp cheddar cheese, shredded
- 2 cups Monterey Jack cheese, shredded
- 2 cups whole milk
- 1 cup heavy cream
- 4 tablespoons butter
- 1/4 cup flour
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- Salt and black pepper to taste
- 1 cup toasted breadcrumbs or panko
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large saucepan, melt the butter over medium heat and sauté the onion until tender, about 3-4 minutes. Add the minced garlic and cook for an additional minute.
- Whisk in the flour and cook for about 2-3 minutes to create a roux.
- Gradually add the milk and cream, stirring until thickened, about 5-7 minutes.
- Add the cheese blend, stirring until melted and smooth. Season with spices.
- Fold in the cooked pasta and pulled pork, mixing well.
- Transfer to a greased baking dish, top with cheese and breadcrumbs.
- Bake at 350°F (175°C) for 25-30 minutes until bubbly and golden.
- Let cool for a few minutes before serving.
Notes
For a lighter version, replace heavy cream with half-and-half or low-fat milk. Substitute pulled pork with shredded chicken or mushrooms for vegetarian options.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 6g
- Sodium: 700mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 80mg
Keywords: pulled pork, mac and cheese, comfort food, southern recipe