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Savory Smoked Pulled Pork Mac and Cheese

smoked pulled pork mac and cheese - featured image
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A hearty and smoky twist on classic mac and cheese featuring tender smoked pulled pork blended into a creamy, cheesy sauce. Perfect for quick weeknight dinners or feeding a crowd.

Ingredients

Scale
  • 12 ounces elbow macaroni
  • 2 cups (about 300 grams) smoked pulled pork, shredded
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup smoked gouda, shredded
  • 1 tablespoon yellow mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 1 cup panko breadcrumbs (optional)
  • 2 tablespoons olive oil or melted butter (for breadcrumb topping)

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces elbow macaroni and cook according to package instructions until al dente, about 7-8 minutes. Drain well and set aside.
  2. In a medium saucepan, melt 4 tablespoons unsalted butter over medium heat. Whisk in 1/4 cup all-purpose flour and stir continuously for about 2 minutes until pale golden and nutty-smelling.
  3. Slowly pour in 3 cups whole milk while whisking constantly to avoid lumps. Continue whisking and cooking until sauce thickens, about 6-8 minutes.
  4. Remove sauce from heat. Stir in 2 cups shredded sharp cheddar and 1 cup shredded smoked gouda until melted and smooth. Mix in 1 tablespoon yellow mustard, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon smoked paprika, and salt and pepper to taste.
  5. In a large bowl, combine drained macaroni and 2 cups smoked pulled pork. Pour cheese sauce over and stir gently until evenly coated.
  6. If baking, combine 1 cup panko breadcrumbs with 2 tablespoons melted butter or olive oil. Spread mac and cheese mixture into an 8×8 inch baking dish and sprinkle breadcrumb topping evenly over the surface.
  7. Preheat oven to 350°F (175°C). Bake uncovered for 20-25 minutes until topping is golden brown and sauce is bubbly. If not baking, serve immediately.
  8. Let the dish rest for about 5 minutes before serving to thicken and meld flavors.

Notes

Do not overcook pasta as it will soften more during baking. Use high-quality sharp cheddar for best melt and flavor. If cheese sauce is too thick before mixing, add a splash of milk. Stir gently after adding pork to keep texture intact. Breadcrumb topping is optional but adds a crunchy contrast. Leftovers reheat well with a splash of milk to restore creaminess.

Nutrition

Keywords: mac and cheese, pulled pork, smoked pork, comfort food, cheesy pasta, barbecue, easy dinner, crowd-pleaser

Find it online: https://emmaoven.com/savory-smoked-pulled-pork-mac-and-cheese-recipe-easy-and-perfect-for-dinner/