Loaded with BBQ pulled pork and caramelized onions, you’d never guess that this is a healthy mac and cheese! Quick, easy, and weeknight friendly!
Table of Contents
This is the story of the time that I was 5.
I was driving home from the gym and I started thinking about this mac and cheese. I then whined out loud and to myself (read: yelling at cars from the safety of my Jeep bubble) about how it’s so annoying that the road to my house from the gym is so long and straight. Why do I have to drive so far and in such a boring, straight line?
Why can’t I just teleport between places so that I don’t have to drive these long, straight roads when I really just want to be rolling around in a bowl of creamy, cheesy, carby, smokey yum.
I wish I could tell you that I am kidding and this didn’t actually happen. Buuut then I would be lying.
See? I’m 5.
Why You Will Love This Recipe
- Okay, I know it’s another pulled pork recipe but I have SO MUCH PULLED PORK and I thought maybe you did too. If not, you should because who doesn’t like leftover pork on all. the. things? No one, that’s who.
- It can be transformed into a side dish by leaving out the pulled pork. But don’t do that. But you could. But don’t. Got it?
- It requires nothing fancy. I tried making this all fancy schmancy for you guys and used hickory smoked Gruyere instead of some of the cheddar. You know what? It just wasn’t as good. So, save your dollars and get that old staple cheese friend, cheddar.
- Besides judging my lack of adult-ness (which I will allow) you are probably thinking “WHO EATS MAC AND CHEESE AFTER A WORKOUT?” and you are questioning this whole “Hi my blog is healthy” thang that I’ve got going on. Well, THIS girl eats mac and cheese after a workout. Why? Because this recipe is SKINNY.
INGREDIENTS
I’ve split this up but the first section is really just for the onions. I’ve also included what I used if you wanted to make it EXACTLY like I did.
the caramelized onions:
- 1 cup small onion thinly sliced (about 1.5 )
- 1/2 tbsp butter
the mac n cheese:
- 4 oz whole wheat macaroni noodles
- 1/4 cup milk I used 1%
- 1/4 cup fat-free half ‘n’ half
- 1/8 tsp smoked paprika
- 1/4 tsp salt or to taste
- 1/4 tsp pepper or to taste
- 1/4 tsp garlic powder
- 1/4 tsp hickory liquid smoke
- 4 oz reduced-fat cheddar cheese, grated and divided (about 1 packed cup)
- 1/4 cup + 1 tbsp low-sugar BBQ sauce (I used KRAFT light BBQ sauce)
- 1/4 cup cilantro, diced
- 3/4 cup leftover pulled pork
INSTRUCTIONS
Preheat
Preheat your broiler to HIGH heat. Spray a 1-quart casserole dish with cooking spray and set aside
Caramelize
Melt the 1/2 tbsp of butter in a medium-sized pan over MEDIUM heat. Stir in the thinly sliced onions, making sure that the butter evenly coats all the slices. Turn the heat down to LOW-MEDIUM and stir the onions every 5 minutes or so until soft and golden brown, about 25 minutes.
Boil
Set a large pot of salted water to boil and cook the macaroni noodles as your package directs, until al dente. Drain the pasta and return to the burner on LOW.
Whisk
In a medium bowl, whisk together the milk, fat-free half-and-half, smoked paprika, salt, pepper, garlic powder, and liquid smoke. Pour the milk mixture over the noodles, and give it a good stir.
Add
Add in 3/4 cup of the cheese in small handfuls, letting it melt between each addition. Once the cheese has melted, stir in the caramelized onions, BBQ sauce (make sure you taste as you go, to get your desired level of smokiness), chopped cilantro, and the pulled pork. Stir well until everything is creamy and well combined.
Pour
Pour the mixture into the prepared casserole dish and top with remaining 1/4 cup of cheese.
Broil
Broil for 2-4 minutes, depending on how crunchy and browned you like your cheese. Let stand for 5 minutes before serving.
DEVOUR!
Variations
- Instead of telling you what to use, I’m gonna tell you what NOT to use. Don’t use almond milk here. I never ever use regular milk, as I thought almond milk could always be substituted. That was until I made mac and cheese. I made this twice before with almond milk and it was blech. My taste buds did a major mac and cheese rejection dance that I don’t want yours to copy. You could make it even lighter by using all milk instead of the fat free half and half. But, for the nominal calories that the half ‘n’ half adds, don’t skimp out on that creaminess.
- I used whole wheat noodles to make it all healthy and 🙂 for your waistline. If you don’t like ‘em just sub out whatever your belly desires.
- I added BBQ sauce to this because WHY NOT? Maybe it’s a little over the top. But, it isn’t. Of course, though, it’s your meal so leave it out or… add even more.
FAQs
This is actually a small batch recipe because I didn’t want to be eating leftover mac and cheese for the next 42 years, as there are only 2 of us in the house. But, you can easily double (or triple if you wanna get craaaazy) the recipe!
You could serve this straight out of the pan without the broiler if you want it super creamy!
I think it would totally work with beef! You could also try it with chicken. Just shred ‘er up and chuck ‘er in!
how to store healthy mac and cheese
If there is anything better than pulled-pork mac and cheese, it’s pulled-pork mac and cheese served cold! If you want to keep it for another day, put it in an airtight container and store it in the fridge for up to 4 days.
You can reheat it in the microwave, in the oven, or on the stove. If using the microwave, sprinkle water on it and cover with a damp cloth to prevent it from drying out. In the oven, set it to 350°F, cover the healthy mac and cheese with aluminum foil, and cook for 20 minutes. If on the stove, add a bit of milk or cream and stir regularly until the desired temperature is reached.
You can also freeze it. Put it in an airtight container and store it for up to 3 months. Just let it thaw in the fridge overnight before reheating.
Ingredients
The Caramelized Onions:
- 1 cup small onion thinly sliced (about 1.5 )
- 1/2 tbsp butter
The Mac 'n' Cheese:
- 4 oz whole wheat macaroni noodles
- 1/4 cup milk I used 1%
- 1/4 cup Fat-free half and half
- 1/8 tsp smoked paprika
- 1/4 tsp salt or to taste
- 1/4 tsp pepper or to taste
- 1/4 tsp garlic powder
- 1/4 tsp hickory liquid smoke
- 4 oz reduced-fat cheddar cheese grated and divided (about 1 packed cup)
- 1/4 cup +1 tbsp low-sugar BBQ sauce I used KRAFT light BBQ sauce
- 1/4 cup cilantro diced
- 3/4 cup leftover pulled pork
Instructions
- Preheat your broiler to HIGH heat. Spray a 1-quart casserole dish with cooking spray and set aside
- Melt the 1/2 tbsp of butter in a medium-sized pan over medium heat.
- Stir in the thinly sliced onions, making sure that the butter evenly coats all the slices.
- Turn the heat down to LOW-MED and stir the onions every 5 minutes or so until soft and golden brown, about 25 minutes.
- Set a large pot of salted water to boil and cook the macaroni noodles as your package directs, until al dente.
- Drain the pasta and return to the burner, on LOW heat.
- In a medium bowl, whisk together the milk, fat-free half 'n' half, smoked paprika, salt, pepper, garlic powder, and liquid smoke.
- Pour the milk mixture over top of the noodles, and give it a good stir.
- Add 3/4 cup of the cheese in small handfuls, letting it melt between each addition.
- Once the cheese has melted, stir in the caramelized onions, BBQ sauce (make sure you taste as you go, to get your desired level of smokiness), chopped cilantro, and the pulled pork*. Stir well until everything is creamy and well combined.
- Pour the mixture into the prepared casserole dish and top with remaining 1/4 cup of cheese. **
- Broil for 2-4 minutes, depending on how crunchy and browned you like your cheese.
- Let stand for 5 minutes before serving.
- Serve hot and devour!
Tips & Notes:
**You could leave the additional cheese off the top to make it even lighter…but don’t. You could also serve this straight out of the pan without the broiler if you want it super creamy!
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Want more pulled pork?
Chipotle Pulled Pork Sandwiches
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DessertForTwo says
I love that this serves two 😉
Julia says
Nothing like a good ol fashioned carbo load after a workout…I say this mac n cheese is well-deserved! I’m swooning over the pulled pork!
CakePants says
I have been craving mac and cheese like nobody’s business lately! I love that you eat this after going to the gym – I totally would, too. The other day my boyfriend was trying to convince me to go to the gym with him (and I did) by saying that if I went, then I’d be able to eat (for instance) three pieces of chocolate without guilt. To which I responded, I ALREADY do that without guilt, so if I go to the gym, that means I can eat SIX pieces without guilt. Food guilt is overrated, anyway!
Tate says
HAHA I LOVE IT! Yes, food guilt should not be a thing. ever! 🙂
Nikki says
We made this tonight – it was decadent and delicious! It’s definitely on the list of meals to make again! Thanks!
Taylor Kiser says
I am so pumped you loved it! Thank you so much for letting me know! 😀
Christina says
This recipe made my husband and daughter very happy! (I don’t eat pork but they said it was delicious! And no leftovers, so there’s that….) I just made this with a box of mac and cheese but used your add-ins. Perfect way to use leftover pulled pork (because there is a ton in the freezer!).
Taylor says
Great to hear! All for recipe combining 😉