One Pot Pulled Pork Mac And Cheese Food

BBQ PULLED PORK MAC AND CHEESE

Steps:

• Boil up some water in a large stock pot and throw in your pasta and cook it until it's a dente.
• Drain out the water and scrap up the bits that stick to the bottom of the pan.
• Put the drained pasta back into the stock pan and add the heavy cream and cream cheese.
• Mix until cream cheese melts.
• Add the flour and Panko and stir to incorporate.
• Add 4 cups of the cheese and try to distribute as evenly as possible.
• Pour into a 9x13-inch glass pan that has been coated with oil or butter.
• Bake at 350F for 20 minutes.
• While baking heat the pulled pork up and add the BBQ sauce.
• Remove mac and cheese from oven.
• Add the warm BBQ pulled pork to the top of the mac and cheese.
• Then sprinkle the remaining 1 cup of cheese on top of the pork.
• Put back into oven for another 10 minutes.
• Eat and enjoy.

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.

PULLED PORK MAC AND CHEESE

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:

• 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.

PORK AND MACARONI CASSEROLE

Steps:

• Preheat oven to 350-degrees F.
• Prepare macaroni according to package directions, drain, put macaroni in bowl.
• In skillet, melt margarine.
• Add onion, green pepper, mushrooms and celery.
• Cook until vegetables are tender (10 minutes).
• Add pork and black olives.
• Remove from heat.
• Add pork/vegetable mixture to macaroni.
• Mix milk, eggs and cheese together in measuring cup or bowl.
• Add to macaroni/vegetable mixture.
• Pour mixture into 3-quart casserole.
• Sprinkle casserole with paprika.
• Bake for 30-45 minutes.

PULLED PORK MAC AND CHEESE

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.

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 MACARONI AND CHEESE

Steps:

• Cook the pasta in boiling salted water until al dente.
• When you drain the pasta, reserve 1 cup of the pasta water to use later. Strain the pasta and rinse it with cold water to stop it from cooking and getting softer. Set this aside.
• Melt the 4 Tablespoons of butter over medium heat in a dutch oven or large skillet.
• Then use a whisk to blend in the flour. Cook this for about 5 minutes, whisking constantly to avoid lumps.
• Lower the heat and whisk in the evaporated milk, chicken broth, salt, pepper, mustard, onion powder, and garlic.
• Raise the heat back to medium and allow to simmer for 5-10 minutes. It should be slightly thickened.
• Turn the heat off and immediately whisk in the cheese, a little at a time.
• Add the cooked pasta to the pot and stir until well mixed. If you like a thinner consistency, this is where you will use some of the reserved pasta water from earlier.
• Top with your favorite warmed pulled pork and barbecue sauce.