Pulled Pork Macaroni and Cheese. With a Crispy Bacon and Herb Topping. This remarkably flavorful mac and cheese is simply a must-try, die-for, holy holy good recipe. I made this to use up leftover pulled pork, but holy damn …this was SO good, I will specifically make this recipe time and again. And you should too.
In my last couple posts, I gave you Italian Hoagie Pulled Pork Subs and Mediterranean Pulled Pork Pizza, both of which used my peperoncini pulled pork. Well, this Pulled Pork Macaroni and Cheese is the culmination of my “porked out weekend”. …See, I made the pork Thursday, let it go in the slow cooker all day and get suh awesomme. And now I have used it 3 nights in a row in 3 new recipes HUZZAH.
So while my Italian Hoagie Pulled Pork Subs and Mediterranean Pulled Pork Pizza had decidedly Mediterranean slants to them, since this was the third night in a row I was feeding my family this same pulled pork, I didn’t want to do that again. So I added the pork to a basic mac and cheese (except I added BEER because cooking with beer is the best thing), and that alone was delicious. But what was GREAT and special and different and NEW was the topping. I had some leftover bacon (this was on a Sunday, and hubs had cooked breakfast LOVE!), so I used that with seasoned panko breadcrumbs, chives, parsley, and olive oil to make a perfect topping that got crispy while this cooked and really complemented the pulled pork mac. And also jalapenos. And BEER. And I finished with a little drizzle of BBQ sauce. So. Damn. Good.
Funny thing is I made this Pulled Pork Macaroni and Cheese the night before running a half marathon. HOLY CARB LOAD.
So that’s it folks! This Pulled Pork Macaroni and Cheese is sick, it is SO FREAKING GOOD. The flavors combine to just take you to a totally happy place. PIN it, make it, you will love it!
Pulled Pork Macaroni and Cheese
- 8 oz elbow pasta uncooked
- 2 Tbs unsalted butter
- 2 Tbs all-purpose flour
- 1-1/2 cup milk
- 1/2 cup beer
- 1 Tbs Dijon mustard
- 1 tsp kosher salt
- 2 cups shredded sharp cheese
- 2 cups leftover pulled pork drained well of fat and juices
- 1/4 cup pickled jalapeno slices
- 5 strips bacon cooked and crumbled
- 1/3 cup Italian-seasoned panko breadcrumbs
- 1/2 Tbs olive oil
- 2 tsp chopped chives
- 2 tsp chopped parsley
- 1/4 cup barbecue sauce
Heat oven to 350F.
Bring a pot of water to a boil and cook the pasta to al dente according to the package directions.
While pasta is cooking, heat the butter and flour in a medium saucepan and whisk until smooth. Simmer 1 minutes to make a roux. Slowly whisk in the milk and beer. Heat, stirring constantly, until very warm but not to a simmer.. Remove from the heat, and add the dijon, salt, pepper, and cheese. Stir regularly until cheese is mostly melted.
In a small bowl, combine the bacon, panko breadcrumbs, olive oil, chives, and parsley.
Drain the cooked pasta and add to the cheese sauce. Add the pork and pour into a 13x9 bake dish. Top with the jalapeno slices, then the panko-bacon topping.
Put the barbecue sauce into a sandwich baggie. Snip off a corner, and pipe the sauce over the mac and cheese. Put in the oven and bake 20 minutes until bubbly around the edges. Yields: 6 servings.