This Pulled Pork Mac And Cheese recipe gives this classic dish a delicious upgrade!
If there’s one universal truth about kids, it’s that they love mac and cheese. We’re American, after all, and it’s practically in our DNA. Unfortunately, my kids are die-hard fans of the boxed stuff—you know, the kind that turns neon orange when you add the milk.
Hey, I get it. I was just like them. But everything changed for me during a sleepover when my friend’s mom made a batch of homemade mac and cheese that was so creamy and rich that it made Kraft taste like salty, wet cardboard.
However, convincing my own spawn to like homemade mac and cheese as much as I do proved a difficult task. After countless snubbed nose rejections, I cracked the recipe code: pulled pork. One batch of this smoky, meaty mac and cheese, and they were hooked. Seconds were demanded, plates were licked clean, and I felt vindicated.
This recipe combines creamy cheese sauce, tender pasta, and smoky pulled pork with the sweet bite of caramelized onions. The rich cheesiness complements the pork’s smoky flavor, and the caramelized onions make for the perfect topping. Admittedly, my kids aren’t fans of the onions, but we adults sure are! I like my comfort food with a little something extra! Either way, it’s safe to say that this recipe is perfect for family nights and get-togethers.
Is Pulled Pork Mac And Cheese Healthy?
While I wouldn’t exactly call this recipe straight-up healthy, there’s still plenty to appreciate. For one thing, pulled pork provides plenty of protein, and I like to sneak in some fiber by using whole-wheat pasta. If you’re gluten-free, brown rice or chickpea-based pasta are equally worthy picks.
But if you’re looking to lighten things up, there are easy swaps you can make. Try using reduced-fat cheese and trading the heavy cream for Greek yogurt. The mac and cheese will be less rich, but I guarantee it’ll still be tasty!
Caramelized Onions—The Flavor MVP
Sure, pulled pork steals the spotlight, but the caramelized onions are the supporting actors in this play of flavors. Okay, so it adds an extra step to this recipe. Is it worth it? Yes. Yes, it is.
Caramelized onions aren’t difficult to make, though they do require some patience. While you may be tempted to crank the heat on your stove, low and slow is the way to go. Let them sauté gently in butter until soft, sweet, and almost jammy. When the onions mix into the cheese sauce, they add a layer of complexity that makes your mac and cheese not just good but downright unforgettable!
How To Make Ahead And Store
This recipe is perfect for making ahead. Prepare the mac and cheese as directed, mix in the pulled pork, and transfer to a baking dish. Cover tightly with foil and refrigerate for up to 2 days. When ready to serve, bake at 350°F for 25–30 minutes until heated through. Leftovers can be stored in an airtight container in the fridge for up to 4 days.
Serving Suggestions
Pulled pork mac and cheese is versatile enough to be the meal’s star or a hearty side. You can definitely serve it solo for a comforting dinner that’ll have everyone coming back for seconds! However, if you want to add some veggies, pair it with a fresh side like this nutritious and creamy Broccoli Salad Recipe. Of course, you could also go with something lighter like this Spinach Salad Recipe—the sweet and tangy dressing, along with the apples and dried cranberries, add a nice contrast to the savory mac and cheese.
Ingredients
The Caramelized Onions:
- 2 tablespoons butter
- 1 cup small onion thinly sliced (about 1 1/2)
The Mac and Cheese:
- 4 ounces whole-wheat macaroni noodles
- Olive oil
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups milk I used 1%
- 4 ounces cheddar cheese grated (about 1 packed cup)
- 2 ounces Monterrey Jack cheese grated (about 1 /2 packed cup)
- 1/8 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon hickory liquid smoke
- 1/4 teaspoon salt or to taste
- 1/4 teaspoon pepper or to taste
- 3/4 cup leftover pulled pork
- 5 tablespoons low-sugar BBQ sauce
- Breadcrumbs or shredded cheese for baking or broiling, optional
- 1/4 cup cilantro or Italian parsley chopped
Instructions
Prepare the Caramelized Onions:
- Melt the butter in a large skillet over medium heat.
- Add the onions and a pinch of salt. Cook, stirring occasionally, for 20–25 minutes, until the onions are golden brown and sweet. Reduce the heat if they start browning too quickly.
- Once caramelized, remove from the skillet and set aside.
Make the Mac and Cheese:
- Optional: If you plan to bake the mac and cheese, preheat your oven to 375°F or set your broiler to high.
- Boil the pasta in salted water according to the package instructions. Drain, toss lightly with a bit of olive oil to prevent sticking, and set aside.
- In the same skillet, melt the 4 tablespoons of butter over medium heat. Once melted, whisk in 4 tablespoons of flour. Cook for 1–2 minutes, whisking constantly, until the roux is lightly golden.
- Slowly add the 2 cups of warm milk to the roux, whisking to combine. Cook for 5–7 minutes, stirring often, until the sauce thickens slightly.
- Reduce the heat to low and gradually stir in shredded cheddar and Monterey Jack cheeses, one handful at a time, allowing each addition to melt fully before adding more. Season with smoked paprika, garlic powder, hickory liquid smoke, and salt and pepper to taste.
- Stir the cooked pasta into the cheese sauce, making sure all the pasta is evenly coated.
- Gently fold in the pulled pork, ensuring it’s distributed throughout the dish.
- Mix in the caramelized onions and BBQ sauce, stirring gently to combine.
- Bake or broil (optional): Transfer the mixture to a greased baking dish. Top with breadcrumbs or additional shredded cheese. Bake at 375°F for 15–20 minutes, or broil for 2–3 minutes until the top is golden and bubbly.
- Garnish with chopped parsley or cilantro (optional) and serve immediately. Enjoy!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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