Pulled Pork Macaroni and Cheese (Printer-Friendly)
Cheddar and gouda macaroni topped with smoky pulled pork and barbecue sauce for a rich, satisfying dish.
# What You'll Need:
→ Pasta
01 -
350 g dried macaroni
→ Sauce Base
02 -
60 g salted butter
03 -
35 g all-purpose flour
→ Liquids
04 -
350 ml evaporated milk
05 -
250 ml chicken broth
→ Seasonings
06 -
1 teaspoon salt
07 -
0.5 teaspoon ground black pepper
08 -
1 tablespoon Dijon mustard
09 -
1 teaspoon onion powder
10 -
2 cloves garlic, minced
→ Cheese
11 -
150 g sharp cheddar cheese, freshly grated
12 -
100 g gouda cheese, freshly grated
→ Toppings
13 -
300 g cooked pulled pork
14 -
120 ml barbecue sauce
# Steps to Follow:
01 -
Boil macaroni in a large pot of salted water until al dente. Reserve 240 ml of cooking water, then drain pasta and rinse under cold water to halt cooking. Set aside.
02 -
In a Dutch oven or large skillet, melt salted butter over medium heat. Sprinkle in flour and whisk vigorously, cooking for 5 minutes to eliminate raw taste while avoiding lumps.
03 -
Reduce heat to low and gradually whisk in evaporated milk, chicken broth, salt, pepper, Dijon mustard, onion powder, and minced garlic. Increase heat to medium and simmer for 5–10 minutes until slightly thickened.
04 -
Turn off heat and incorporate grated cheddar and gouda, whisking in small batches until melted and smooth.
05 -
Add cooked macaroni to the cheese sauce and fold gently to coat all noodles. For a looser consistency, incorporate reserved pasta water gradually as desired.
06 -
Warm the pulled pork, then layer it atop the finished macaroni and cheese. Drizzle barbecue sauce generously over the pork before serving.
07 -
Transfer to serving bowls and enjoy immediately.
# Extra Suggestions:
01 -
For optimal melt, use freshly grated cheese rather than pre-shredded varieties.
02 -
Leftovers keep best when the pulled pork and macaroni are stored separately in airtight containers within the refrigerator for up to 3–4 days.