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The Best Pulled Pork Mac and Cheese


Pulled Pork Mac and Cheese is my all time favourite comfort food.

Macaroni and cheese was the first dish my mom taught me how to make as a kid. At the time I was quickly becoming obsessed with cooking in the kitchen. Whenever my sister or I celebrated our birthday my mom would prepare her famous recipe for mac and cheese. I took an interest in learning the basics and soon found myself as the official mac and cheese chef of the family.

I’ve been perfecting my mac and cheese recipe now for years. Tweaking the recipe to make it as perfect as possible. I’ve jazzed up the classic macaroni and cheese bechamel recipe by layering the casserole with bbq pulled pork!

Pulled Pork Mac and Cheese baking in the oven.

Pulled Pork Mac and Cheese baking in the oven.

Pulled Pork Mac and Cheese Ingredients

  • 2 cups, macaroni
  • 3 T butter
  • 3T flour
  • salt and pepper, to taste
  • 1/4 tsp, ground nutmeg
  • 1/2 tsp, Worcestershire sauce
  • 2 T, dijon mustard
  • 1 1/2 cups, whole milk
  • 1/2 cup, grated Parmiggiano Reggiano
  • 1 1/2 cups grated Old Cheddar
  • 1/2 cup, grated Gruyere
  • 2 cups, pulled pork
  • 1/2 cup, breadcrumbs
This Pulled Pork Mac and Cheese looks so good you can almost smell it!

This Pulled Pork Mac and Cheese looks so good you can almost smell it!

Pulled Pork Mac and Cheese Tips

  • Once the flour and butter has formed a roux, be sure to slowly add the milk so the bechamel sauce is smooth.
  • I like to flavour my mac and cheese with nutmeg, Worcestershire, and mustard. If you like spicy food feel free to add your favourite hot sauce to give the dish a nice kick.
  • I often get creative with my liquids when making pulled pork mac and cheese. Feel free to substitute some of the milk with chicken stock, your favourite craft beer, or dry riesling.
  • I’ve found Parmiggiano Reggiano, Gruyere and Old Cheddar offer the perfect cheesy combo. If you’re looking to experiment with other cheeses just make sure to incorporate products that have been aged. Young cheeses like Mozzarella, Ricotta or Havarti become stringy and don’t incorporate properly.
  • If you’re looking for leftover pulled pork recipes this is a perfect option. If you’re looking to stuff your mac and cheese with other ideas why not try finely chopped spicy chorizo sausage, or smokey roasted brisket.
  • I usually top my pulled pork mac and cheese with breadcrumbs but you can also sprinkle with crushed Ritz Crackers.
Layer your pulled pork mac and cheese in a springform pan to surprise guests when serving!

Layer your pulled pork mac and cheese in a springform pan to surprise guests when serving!

Pulled Pork Mac and Cheese Directions

  1. Preheat oven to 350F.
  2. Liberally butter the bottom and sides of a large springform pan. This macaroni casserole is built around the concept of layering so I have provided pictures to make the process a little easier for you to following along.
  3. After the pan is buttered lightly sprinkle with cheddar cheese. Set aside.
  4. Boil macaroni in salted water 2 minutes before al dente. We don’t want the pasta to be fully cooked as it will be absorbing the cheese sauce in the oven.
  5. Strain macaroni and add to a large mixing bowl.
  6. Meanwhile in a large saucepan over medium heat melt butter. Add flour and stir to create a thick roux.
  7. Season with salt, pepper and nutmeg.
  8. Add dijon mustard and Worcestershire.
  9. Slowly add milk and stir with a whisk until your roux thins out into a saucy bechamel.
  10. Turn the stove down to medium-low heat and stir for 20-30 minutes until all of the milk has been incorporated. It is so important to stand over the stove and watch carefully. If you don’t, your flour will form globules and ruin the consistency of your sauce.
  11. Slowly add medley of shredded cheeses, stirring to incorporate.
  12. Once the cheese sauce is perfectly smooth pour over macaroni. I like to make so much sauce that it looks like a borderline soup. The pasta will quickly absorb the sauce in the oven so be suer to toss so all of the noodles are incorporated.
The macaroni and cheese should be very wet, almost soupy.

The macaroni and cheese should be very wet, almost soupy.

Pulled Pork Mac and Cheese Assembly

Spoon half of the macaroni and cheese into the greased springform pan. Top with cheddar cheese.

Spoon half of the macaroni and cheese into the greased springform pan then sprinkle with cheddar cheese.

Top mac and cheese with finely minced pulled pork.

Top mac and cheese with finely minced pulled pork.

Spoon the remainder of mac and cheese over pulled pork and sprinkle with more cheddar.

Spoon the remainder of mac and cheese over pulled pork and sprinkle with more cheddar.

Final Step: top pulled pork mac and cheese with breadcrumbs.

Final Step: top pulled pork mac and cheese with breadcrumbs.

Place the springform pan on a baking sheet in a 350F pre-heated oven for 45 minutes.

Once the pulled pork mac and cheese is taken out of the oven let it rest for 20 minutes before serving.

Once ready to serve, slowly pop open your springform pan and slice the casserole as it it were a cheescake. Your guests will gawk with glee at each mouthwatering layer!

I like to serve this pulled pork mac and cheese recipe with a Caesar Salad. I also top each plate with gherkins, cocktail onions, and Gala apple slices.


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3 Responses to “The Best Pulled Pork Mac and Cheese”

  1. Jackie
    August 11, 2011 at 9:25 am #

    oh. my. goodness

  2. Madge Aalto
    February 18, 2013 at 5:50 pm #

    Your Montreal visit sounds great and I remember is with great affection. Back inthe 70s our destination was Les Halles
    On Crescent Street. Don’t guess it’s still around, but it was wonderful in it’s day. Am looking forward to trying the Mac and Cheese, but Denny’ or abc restaurants is advertising it here, so I’d been a bit dubious…
    Cheers,
    Madge

    • dobbernation
      February 19, 2013 at 10:04 am #

      Thanks for saying hello Madge! Hope you are well in Vancouver you are likely to see my sister soon!