ONE-POT PULLED PORK MAC AND CHEESE
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
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 AND CHEESE
Bring this pulled pork mac and cheese to your next potluck or cookout! Rich and creamy mac and cheese with that summer superstar -pulled pork- make for a match made in heaven any time of the year!
Provided by Eden Westbrook
Categories Summer
Time 26m
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a medium sized bowl, mix the barbecue sauce and pulled pork together until all of the pork is coated in sauce. Set aside.
- Set a large pot of salted water to boil, then add pasta to boil. Cook to package directions for al dente.
- While pasta is boiling, in a medium-sized saucepan over medium heat, melt butter then whisk in flour to create a roux. Cook the mixture for one minute, then slowly add the milk to the roux, whisking vigorously, until the milk is completely added and the mixture is smooth. Allow to cook for 3-4 minutes, whisking occasionally, until the sauce is thickened slightly, being able to coat the back of a spoon.
- Take the pan off the heat, then add spices and cheese by the handful, keeping 1/3 of the cheese for later, mix well until all the cheese is melted.
- When pasta is ready, add it to a large mixing bowl and pour cheese sauce over it. Stir well to coat all the pasta in the cheese sauce, then put mixture into an oven safe 9x13 dish. Sprinkle the reserved cheese over the top of the dish. Add pulled pork and use a spoon to mix and swirl the pulled pork into the mac and cheese.
- Bake in the preheated oven for 15 minutes, then turn the oven to a low broil and broil for 5 minutes to ensure browned, crispy bits of cheese and pork.
- Let cool for about 5 minutes, then serve.
Nutrition Facts : Calories 555 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 111 milligrams cholesterol, Fat 31 grams fat, Fiber 2 grams fiber, Protein 32 grams protein, SaturatedFat 17 grams saturated fat, ServingSize 1, Sodium 1133 milligrams sodium, Sugar 11 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
PULLED PORK MAC AND CHEESE
The comfort food everyone dreams about.
Provided by Julia Levy
Time 1h10m
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F. Coat a 13- x 9-inch baking dish with cooking spray; place on a baking sheet lined with aluminum foil, and set aside. Fill a large pot with salted water, and bring to a boil over high. Add pasta, and cook according to package directions. Drain.
- While pasta cooks, melt 6 tablespoons of the butter in a large saucepan over medium. Add onion; cook, stirring often, until just tender, about 5 minutes. Stir in flour; cook, stirring constantly, until onion is coated in flour, about 1 minute. Gradually whisk in milk, mustard, garlic powder, and black pepper; cook, stirring constantly, until mixture thickens slightly, about 10 minutes. Remove from heat. Gradually stir in Cheddar and Colby-Jack cheeses in ¾-cup increments until melted and smooth, about 2 minutes.
- Stir pork and drained pasta into cheese mixture in saucepan. Spoon into prepared baking dish. Microwave remaining 2 tablespoons butter in a small microwavable bowl on HIGH until melted, about 30 seconds. Stir in panko until combined. Sprinkle evenly over pasta mixture in baking dish.
- Bake in preheated oven until browned and bubbly, about 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle with scallions. Spoon evenly onto serving plates; drizzle with barbecue sauce, and serve.
PULLED PORK MACARONI AND CHEESE
Steps:
- Cook the macaroni in boiling salted water following package directions. Drain and rinse in a colander.
- Heat the oven to 350 F (180 C). Butter a 2 1/2- to 3-quart baking dish.
- Meanwhile, heat butter in a saucepan over medium heat. Add the flour and continue cooking for 2 minutes, stirring or whisking constantly. Gradually add the milk, whisking to blend thoroughly. Cook, stirring, until thickened and smooth.
- Stir in the ground mustard, salt, and freshly ground black pepper. Add 2 cups of sharp cheddar cheese and cook, stirring, until melted.
- Combine the drained macaroni with the cheese sauce, blending well.
- Heat the pulled pork on the stovetop or in the microwave until hot (or as package directs if you use purchased).
- Spoon the macaroni and cheese mixture into the baking dish. Top with the pulled pork. Sprinkle the pulled pork with the remaining cheddar cheese.
- Bake for about 20 to 25 minutes, or until the casserole is hot and the cheese has melted.
Nutrition Facts : Calories 1080 kcal, Carbohydrate 57 g, Cholesterol 224 mg, Fiber 3 g, Protein 59 g, SaturatedFat 38 g, Sodium 2156 mg, Sugar 26 g, Fat 68 g, ServingSize 4 servings, UnsaturatedFat 0 g
GRILLED MAC AND CHEESE WITH PULLED PORK
Provided by Food Network
Time 1h30m
Yield 4 sandwiches
Number Of Ingredients 8
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.
PULLED PORK MAC & CHEESE
Try a delicious combination of tangy BBQ pulled pork and cheesy Mac & Cheese in our Pulled Pork Mac & Cheese. It's as simple as could be in this semi-prepared recipe. Prepare the Mac & Cheese, top with pulled pork and you have yourself Pulled Pork Mac & Cheese.
Provided by My Food and Family
Categories Home
Time 15m
Yield 4 servings, 1 cup each
Number Of Ingredients 2
Steps:
- Prepare Dinner as directed on package.
- Meanwhile, heat meat as directed on package.
- Serve prepared Dinner topped with meat.
Nutrition Facts : Calories 370, Fat 18 g, SaturatedFat 5 g, TransFat 2.5 g, Cholesterol 35 mg, Sodium 690 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 14 g
PULLED-PORK MACARONI AND CHEESE
This macaroni is indulgent, impossibly good, and worth the extra time and effort. From Fine Cooking.
Provided by Pinay0618
Categories Pork
Time 7h45m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Position a rack in the center of the oven and heat the oven to 325°F.
- Put the pork in a large heavy-duty roasting pan, cover with foil, and roast until the meat is falling off the bone, 5 to 6 hours. Cool until warm enough to handle, about 1 hour.
- Meanwhile, cook the pasta in a large pot of well-salted water according to package directions until just barely al dente. Drain and set aside.
- Shred the pork by hand, pulling it into 2-inch-long pieces. Discard the bone and any excess fat. Set aside 1 lb. of the pulled pork (about 4 cups) and save the rest for another use.
- Raise the oven temperature to 350°F Melt the butter in a large 8-quart saucepan over medium heat. Add the onions, reduce the heat to low, and cook, stirring frequently, until golden and very soft, about 20 minutes.
- Whisk in the flour and cook for 30 seconds. Whisk in the milk in a slow, steady stream. Raise the heat to medium high and whisk constantly until the mixture begins to thicken and bubble, 3 to 5 minutes.
- Whisk in the white wine, sage, and a 1/2 teaspoons each salt and pepper. Bring the mixture to a low simmer, whisking constantly.
- Reduce the heat to low and use a wooden spoon to stir in the Gruyère, Emmentaler, and fontina. Stir in the reserved pork and pasta until well coated. Pour the mixture into a 12-inch cast-iron skillet.
- In a small bowl, mix the panko, Parmigiano, and olive oil. Sprinkle evenly over the mixture in the skillet.
- Bake until the topping is browned and the cheese sauce is bubbling through the topping and around the edges of the skillet, 40 to 45 minutes. (If the topping begins to brown too deeply, tent loosely with foil.) Let the macaroni and cheese rest for at least 15 minutes. Sprinkle with the chives and serve.
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