Pulled Pork Mac-and-Cheese
Sure, I love a big ole heapin’ mound of pulled pork on a bun with some slaw and pickles, but pulled pork is also great in mac-and-cheese.
Servings 10
Calories 708kcal
Ingredients
- 1 pound elbow macaroni
- ¼ pound unsalted butter
- ½ cup all-purpose flour
- 1 teaspoon kosher salt
- 2 cups whole milk
- 2 cups heavy cream
- hot sauce to taste (I used a tablespoon or so)
- 4 cups sharp cheddar cheese shredded
- 1 cup smoked pulled pork chopped
- 1 cup Cheez-It crackers crushed
Instructions
- Preheat your oven to 400F.
- Spray a 9" x 13" baking dish with non-stick spray.
- Cook the pasta until al dente, normally 6 minutes for dried pasta. Rinse with cold water and rain.
- Melt the butter in large sauce pan over medium heat.
- Combine the flour and salt and slowly whisk into the melted butter. Keep whisking until the butter begins to bubble.
- While whisking, add the milk and cream. Bring to a simmer and reduce heat to low. Keep whisking for 10 minutes. The mixture should be nice and creamy thick.
- Stir in the hot sauce.
- Add the cheese and stir until melted.
- Remove from heat and stir in the macaroni and pulled pork.
- Transfer the mixture to the baking dish and spread out evenly.
- Sprinkle with the crushed crackers and bake for 25 minutes or until hot and bubbly and the topping has turned golden.
Nutrition
Calories: 708kcal | Carbohydrates: 47g | Protein: 25g | Fat: 47g | Saturated Fat: 28g | Trans Fat: 1g | Cholesterol: 156mg | Sodium: 624mg | Potassium: 340mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1513IU | Vitamin C: 1mg | Calcium: 436mg | Iron: 2mg