Pulled pork mac and cheese is the kind of comfort food everyone dreams about.
Or maybe a two-for-one Southern special.
It’s punchy (thanks, barbecue sauce).
Credit:Caitlin Bensel; Food Stylist: Torie Cox
It’s creamy (thanks, copious amounts of Cheddar and Colby Jack).
Just choose a good saucea mediocre one will produce lackluster results.
We recommendBishop’sfrom Piggly Wiggly or running over to to your local barbecue joint.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
If planning ahead, you’ve got the option to definitely makehomemade BBQ saucebeforehand.
Just toss in your cooked pasta before baking.
Learn how to make pulled pork mac and cheese.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Who could possibly resist?
Serve with something green to balance the richness, and don’t forget the cold beers.
Mac and cheese is a greatmake-ahead meal, and this pulled pork version is no exception.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
To make it in advance, prepare the mac and cheese and portion into the baking dish as directed.
Wrap and refrigerate for up to two days, orfreeze for up to three months.
Reheat, covered, in a 350F oven until hot throughout before serving.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
you might also reheat small portions in the microwave or on the stovetop.
Add pasta, and cook according to package directions.
Add onion; cook, stirring often, until just tender, about 5 minutes.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Stir in flour; cook, stirring constantly, until onion is coated in flour, about 1 minute.
Gradually stir in Cheddar and Colby-Jack cheeses in 3/4-cup increments, until melted and smooth, about 2 minutes.
Add pork and pasta:
Stir pork and drained pasta into cheese mixture.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Spoon into prepared baking dish.
Stir in panko until combined.
Sprinkle evenly over pasta mixture in baking dish.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Bake macaroni and cheese:
Bake in preheated oven until browned and bubbly, about 30 minutes.
Remove from oven; let stand 10 minutes.
Spoon evenly onto serving plates; drizzle with barbecue sauce, and serve.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Monterey Jack, mozzarella, pepper Jack, or other types as desired.
Pre-shredded cheeses contain anti-caking agents that prevent your cheese from melting properly.
For the best texture, it’s always best to grate your own.
Just double-check to use pulled pork without sauce in the mix.
