If your family loves macaroni and cheese (and who doesn’t?), adding this BBQ pulled pork to a homemade creamy mac and cheese turns this crowd pleaser into a full meal.
The Pulled Pork
One of my favorite meal prep hacks is to put a pork shoulder in the crockpot on a Sunday morning before church. When we walk through the door after church, the house smells amazing. The best part is the endless variations of quick meals I can make with it. This particular week we made tacos and this homemade creamy pulled pork mac and cheese. But we also love doing sandwiches/wraps, loaded baked potatoes, and nachos.
The Mac
Homemade mac and cheese may sound like a lot of work, but it’s really quick and simple. Of course, it starts with boing your pasta of choice, I usually prefer rotini or penne pasta. Macaroni noodles are a great option as well.
The Cheese
Then a roux is made using butter, flour, milk and cheese. We prefer freshly shredded cheese over bags of shredded cheese, and for the creaminess of this meal it’s a must. Freshly shredded cheese melts better, making your mac and cheese very creamy. I chose pepper jack and sharp cheddar cheese this time, but I often mix it up.
Breadcrumbs
This time I added some toasted homemade sourdough breadcrumbs to the top for a little crunch. I occasionally end up with stale left over sourdough bread and make breadcrumbs with what is left. Just add butter to a skillet and add the breadcrumbs, stirring just until toasted.
Homemade Creamy Pulled Pork Mac and Cheese
Once all of these components are added together into a 9×13 dish and baked until the cheese is bubbly, leaves you with a delicious meal that will satisfy the whole family. If desired, you can add a side salad or vegetable to round out the meal. Or maybe even add broccoli right into the dish.
Homemade Creamy Pulled Pork Mac And Cheese
Equipment
- 1 slow cooker optional
Ingredients
- 1 pork shoulder shredded
- 16 oz round pasta rotini
- 8 oz cheese shredded
- 1 stick butter divided
- 1/4 cup AP flour
- 2 cups milk or heavy cream
- 1 tsp garlic powder
- salt and pepper to taste
Instructions
- *Optional: Season all sides of pork shoulder and place in slow cooker with chicken broth, apple cider vinegar, 1 medium diced onion, 1/4 cup BBQ sauce, and cook for 6 hours. Then shred the pulled pork in the slow cooker. Or you can purchase precooked pulled pork.
- Preheat oven to 425 degrees Fahrenheit.
- Boil your choice of pasta according to directions on box.
- Shred 8 oz of cheese.
- Add 1/2 stick of butter to skillet over medium heat until melted then add in 1 cup of breadcrumbs and stir just until toasted then remove from heat.
- Add 1/2 stick of butter to skillet over medium heat until melted, then 1/4 cup of flour and whisk constantly to make roux. Allow to cook for 1-2 minutes, until slightly browned.
- Add 2 cups milk to roux slowly and whisk constantly to incorporate. Then add seasonings.
- Allow mixture to thicken.
- Once thickened to desired consistency, remove from heat and stir in cheese until melted.
- Combine pasta, pulled pork, and cheese sauce to a dish (9×13) and top with breadcrumbs.
- Bake for 15 minutes, and then enjoy!
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