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!