Pulledporkmacaroniandcheese Food

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ONE-POT PULLED PORK MAC AND CHEESE



One-Pot Pulled Pork Mac and Cheese image

Add pulled pork to this Cheddar-and-mozzarella mac and cheese; top it with barbecue or hot sauce if you're feeling bold.

Provided by Food Network

Time 20m

Yield 6

Number Of Ingredients 12

4 cups whole milk
12 ounces elbow macaroni (about 3 cups)
8 ounces mild Cheddar, shredded (about 3 cups), plus more, for sprinkling
3 ounces part-skim mozzarella, shredded (about 1 cup)
3 ounces cream cheese, cut into small pieces
3 tablespoons unsalted butter, cut into small pieces
1 teaspoon Dijon mustard
Large pinch of cayenne pepper
Kosher salt
1 cup leftover pulled pork, warm
3 scallions, sliced, plus more, for sprinkling
Barbecue or hot sauce, for serving, optional

Steps:

  • Combine the milk and macaroni in a medium saucepan. Bring to a boil over medium heat, stirring frequently to keep the macaroni from clumping, then cook, stirring frequently, until the macaroni is tender and the milk has thickened to the consistency of heavy cream, 4 to 5 minutes.
  • Remove the saucepan from the heat, add the Cheddar, mozzarella, cream cheese, butter, mustard, cayenne and 1 1/2 teaspoons salt and stir until smooth, thick and creamy. Stir in half the pulled pork. (The dish will thicken as it cools; thin it out with a little hot water if desired.) Spoon the remaining half of the pork over the mac and cheese and sprinkle with additional Cheddar and scallion.
  • Serve hot with barbecue sauce or hot sauce if using.

PULLED-PORK MACARONI AND CHEESE



Pulled-Pork Macaroni and Cheese image

This macaroni is indulgent, impossibly good, and worth the extra time and effort. From Fine Cooking.

Provided by Pinay0618

Categories     Pork

Time 7h45m

Yield 6 serving(s)

Number Of Ingredients 17

4 lbs smoked pork shoulder
12 ounces dried ridged pasta, preferably radiatore
kosher salt
4 tablespoons unsalted butter
2 small yellow onions, chopped (1-1/2 cups)
1 1/8 ounces all-purpose flour
3 1/2 cups whole milk
1 1/2 cups dry white wine
2 tablespoons finely chopped fresh sage leaves
fresh ground black pepper
4 ounces grated gruyere (1-1/2 cups)
4 ounces grated emmenthaler cheese (11/2 cups)
4 ounces grated fontina (1-1/2 cups)
2/3 cup panko breadcrumbs
2 ounces finely grated parmigiano-reggiano cheese (2 cups)
2 tablespoons extra virgin olive oil
2 tablespoons thinly sliced fresh chives

Steps:

  • Position a rack in the center of the oven and heat the oven to 325°F.
  • Put the pork in a large heavy-duty roasting pan, cover with foil, and roast until the meat is falling off the bone, 5 to 6 hours. Cool until warm enough to handle, about 1 hour.
  • Meanwhile, cook the pasta in a large pot of well-salted water according to package directions until just barely al dente. Drain and set aside.
  • Shred the pork by hand, pulling it into 2-inch-long pieces. Discard the bone and any excess fat. Set aside 1 lb. of the pulled pork (about 4 cups) and save the rest for another use.
  • Raise the oven temperature to 350°F Melt the butter in a large 8-quart saucepan over medium heat. Add the onions, reduce the heat to low, and cook, stirring frequently, until golden and very soft, about 20 minutes.
  • Whisk in the flour and cook for 30 seconds. Whisk in the milk in a slow, steady stream. Raise the heat to medium high and whisk constantly until the mixture begins to thicken and bubble, 3 to 5 minutes.
  • Whisk in the white wine, sage, and a 1/2 teaspoons each salt and pepper. Bring the mixture to a low simmer, whisking constantly.
  • Reduce the heat to low and use a wooden spoon to stir in the Gruyère, Emmentaler, and fontina. Stir in the reserved pork and pasta until well coated. Pour the mixture into a 12-inch cast-iron skillet.
  • In a small bowl, mix the panko, Parmigiano, and olive oil. Sprinkle evenly over the mixture in the skillet.
  • Bake until the topping is browned and the cheese sauce is bubbling through the topping and around the edges of the skillet, 40 to 45 minutes. (If the topping begins to brown too deeply, tent loosely with foil.) Let the macaroni and cheese rest for at least 15 minutes. Sprinkle with the chives and serve.

PULLED PORK MACARONI AND CHEESE



Pulled Pork Macaroni and Cheese image

Our combination of macaroni and cheese and pulled pork makes a fabulous family meal. Use homemade leftovers or purchased shredded barbecue.

Provided by Diana Rattray

Categories     Dinner     Side Dish

Time 50m

Yield 4

Number Of Ingredients 9

8 ounces uncooked macaroni (about 2 cups)
1/4 cup butter
1/4 cup all-purpose flour
2 cups milk
1/2 teaspoon ground mustard
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper
2 1/2 cups shredded sharp cheddar cheese (divided)
2 cups pulled pork

Steps:

  • Cook the macaroni in boiling salted water following package directions. Drain and rinse in a colander.
  • Heat the oven to 350 F (180 C). Butter a 2 1/2- to 3-quart baking dish.
  • Meanwhile, heat butter in a saucepan over medium heat. Add the flour and continue cooking for 2 minutes, stirring or whisking constantly. Gradually add the milk, whisking to blend thoroughly. Cook, stirring, until thickened and smooth.
  • Stir in the ground mustard, salt, and freshly ground black pepper. Add 2 cups of sharp cheddar cheese and cook, stirring, until melted.
  • Combine the drained macaroni with the cheese sauce, blending well.
  • Heat the pulled pork on the stovetop or in the microwave until hot (or as package directs if you use purchased).
  • Spoon the macaroni and cheese mixture into the baking dish. Top with the pulled pork. Sprinkle the pulled pork with the remaining cheddar cheese.
  • Bake for about 20 to 25 minutes, or until the casserole is hot and the cheese has melted.

Nutrition Facts : Calories 1080 kcal, Carbohydrate 57 g, Cholesterol 224 mg, Fiber 3 g, Protein 59 g, SaturatedFat 38 g, Sodium 2156 mg, Sugar 26 g, Fat 68 g, ServingSize 4 servings, UnsaturatedFat 0 g

PULLED PORK GRILLED CHEESE



Pulled Pork Grilled Cheese image

My family combined two of our favorite things: pulled pork and grilled cheese sandwiches. This recipe is super fast and easy when you use store-bought pulled pork. -Crystal Jo Bruns, Iliff, Colorado

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 6

1 carton (16 ounces) refrigerated fully cooked barbecued shredded pork
1 garlic clove, minced
8 slices country white bread
6 ounces sliced Manchego cheese or 8 slices Monterey Jack cheese
1 small red onion, thinly sliced
1/4 cup mayonnaise

Steps:

  • Heat shredded pork according to package directions. Stir in garlic. Layer 4 slices of bread with cheese, onion, pork mixture and remaining bread. Spread outsides of sandwiches with mayonnaise., In a large nonstick skillet, toast sandwiches in batches over medium-low heat until golden brown and cheese is melted, 2-3 minutes per side.

Nutrition Facts : Calories 605 calories, Fat 29g fat (13g saturated fat), Cholesterol 74mg cholesterol, Sodium 1406mg sodium, Carbohydrate 53g carbohydrate (22g sugars, Fiber 2g fiber), Protein 29g protein.

PULLED PORK TAMALE CASSEROLE



Pulled Pork Tamale Casserole image

From time to time, I cook a pork shoulder and pull the pork to be used with a few different meals. This is a recipe I came up with that may not be a traditional tamale but the ingredients meet the criteria and it is a filling comfort food. There is no reason why you couldn't substitute shredded chicken or ground beef for the pork.

Provided by James

Categories     World Cuisine Recipes     Latin American     Mexican

Time 55m

Yield 8

Number Of Ingredients 12

1 ¼ pounds cooked pulled pork
1 (10 ounce) can red enchilada sauce
1 (4.5 ounce) can chopped green chile peppers
½ cup black beans, rinsed and drained
½ cup frozen corn
½ medium onion, diced
⅓ cup sliced black olives
1 (15 ounce) package corn bread mix
⅔ cup milk
1 egg
2 tablespoons butter, melted
3 ounces shredded Cheddar cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Combine pulled pork, enchilada sauce, green chile peppers, black beans, corn, onion, and olives in a large bowl. Spread mixture into a 9x13-inch casserole dish.
  • Combine corn bread mix, milk, egg, and butter in a separate bowl. Pour over pork mixture. Spread Cheddar cheese on top.
  • Bake in the preheated oven until cheese is melted and casserole is hot, about 35 minutes.

Nutrition Facts : Calories 456.4 calories, Carbohydrate 50.6 g, Cholesterol 87.3 mg, Fat 17.4 g, Fiber 2.5 g, Protein 23.9 g, SaturatedFat 7.1 g, Sodium 1796.9 mg, Sugar 8.1 g

BARBECUE PULLED PORK MAC AND CHEESE



Barbecue Pulled Pork Mac and Cheese image

Tangy barbecue sauce, cheesy mac, and a sprinkling of buttery, toasted Progresso™ bread crumbs team up to make this meal a total hit. Our bbq pulled pork mac and cheese is a super hearty meal that is easy to make whenever the inspiration hits you. The big, bold BBQ flavors add a delicious twist on the classic favorite, now reimagined as pulled pork mac and cheese. It all starts with the pulled pork and a homemade cheese sauce that comes together with just a little bit of whisking. From there, it's only a matter of combining the ingredients and baking them into the best bbq pulled pork mac and cheese.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 12

Number Of Ingredients 12

4 cups cold cooked shredded pork shoulder (from Make-Ahead Oven-Roasted Pulled Pork, thawed)
1 cup barbecue sauce
2 cups uncooked elbow macaroni (about 9 oz)
4 tablespoons butter
1/3 cup Gold Medal™ all-purpose flour
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
3 cups milk
4 cups shredded cheddar cheese (16 oz)
1 1/2 cups Progresso™ plain panko crispy bread crumbs
4 tablespoons butter, melted

Steps:

  • Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix pulled pork and barbecue sauce. Spoon evenly in baking dish.
  • In 4-quart saucepan, cook and drain macaroni as directed on package, using minimum cook time.
  • In same saucepan, melt 4 tablespoons butter over medium heat. Beat in flour, salt, garlic powder and pepper with whisk until thickened. Cook 1 minute longer. Beat in milk. Heat to boiling over high heat, stirring frequently; boil and stir 1 minute. Remove from heat. Stir in 3 cups of the cheese until melted. Stir in macaroni; pour into baking dish over pork layer. Sprinkle remaining 1 cup cheese on top.
  • In small bowl, mix bread crumbs and melted butter; stir until combined. Sprinkle over macaroni mixture.
  • Bake 36 to 38 minutes or until mixture is bubbly (at least 165°F in center) and bread crumbs are browned.

Nutrition Facts : Calories 550, Carbohydrate 45 g, Cholesterol 90 mg, Fat 3, Fiber 1 g, Protein 25 g, SaturatedFat 15 g, ServingSize About 1 Cup, Sodium 930 mg, Sugar 12 g, TransFat 1/2 g

PULLED PORK MAC AND CHEESE WITH MUSHROOMS



Pulled Pork Mac and Cheese With Mushrooms image

If you thought macaroni and cheese couldn't get better, prepare your taste buds for the flavour experience of a lifetime. Mushrooms, pulled pork and cheese make for a great take on a classic meal. The recipe was made in partnership with Mushrooms Canada and Ontario Pork.

Provided by maryjjohnson34

Categories     Pork

Time 8h20m

Yield 6 serving(s)

Number Of Ingredients 18

1/2 lb mushroom, finely chopped
2 -3 lbs ontario pork shoulder
1 cup barbecue sauce
salt and pepper
2 tablespoons olive oil
3 cups rigatoni pasta (cooked until al dente)
3 cups milk
1/2 large onion, chopped
2 garlic cloves, chopped
1/2 tablespoon mixed Italian herbs
2 tablespoons butter
2 tablespoons flour
1 tablespoon Dijon mustard
3 cups sharp cheddar cheese, shredded
1/4 cup chopped cilantro
salt and pepper, to taste
1 cup root beer
1 lb fresh mixed mushrooms

Steps:

  • Season all sides of pork with salt and pepper. Place in slow cooker with root beer and barbecue sauce. Cover and cook on low for 6 to 8 hours. Remove pork from slow cooker to drain liquid. Place back in slow cooker and, using a fork or tongs, shred pork and remove excess fat. Add more barbecue sauce if you wish. Cover and return to low.
  • Place chopped mushrooms on a large baking sheet and drizzle with olive oil. Roast mushrooms in a 400°F oven for 15 to 20 minutes, flipping halfway through. Set aside.
  • In a large pot, cook pasta until al dente. Set aside.
  • In a large pot combine milk, onion, garlic, and Italian herbs; bring to a simmer for 10 minutes, allowing for flavours to steep. Pour through a strainer and return to pot.
  • In another large saucepan, melt butter and whisk in flour to make a roux. Slowly begin to whisk in seasoned milk; this will make a paste. Continue whisking until all milk has been added. Whisk over medium-low heat until sauce thickens, about 5 minutes. Add mustard, salt and pepper.
  • Transfer cooked pasta to a large casserole dish. Mix in roasted mushrooms, cheese and sauce. Top with approximately 3 cups of pulled pork (the rest can be reserved).
  • Bake at 350°F (175°C) until cheese is completely melted, approximately 15 to 20 minutes. Remove from oven and allow to rest for 5 to 10 minutes before serving. Sprinkle with chopped cilantro.

Nutrition Facts : Calories 914.8, Fat 60, SaturatedFat 27.4, Cholesterol 209.9, Sodium 936.4, Carbohydrate 44.3, Fiber 1.7, Sugar 17.2, Protein 48.5

POTLUCK MACARONI AND CHEESE



Potluck Macaroni and Cheese image

You'll always have a winner at the potluck when you bring macaroni and cheese. Here's an extra-rich, creamy version for the slow cooker. -Jennifer Blondek, Chicopee, Massachusetts

Provided by Taste of Home

Categories     Side Dishes

Time 2h25m

Yield 16 servings.

Number Of Ingredients 8

3 cups uncooked elbow macaroni
1 package (16 ounces) Velveeta, cubed
2 cups shredded Mexican cheese blend
2 cups shredded white cheddar cheese
1-3/4 cups whole milk
1 can (12 ounces) evaporated milk
3/4 cup butter, melted
3 large eggs, lightly beaten

Steps:

  • Cook macaroni according to package directions for al dente; drain. Transfer to a greased 5-qt. slow cooker. Stir in remaining ingredients., Cook, covered, on low 2 to 2-1/2 hours or until a thermometer reads at least 160°, stirring once.

Nutrition Facts : Calories 388 calories, Fat 28g fat (17g saturated fat), Cholesterol 122mg cholesterol, Sodium 652mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 0 fiber), Protein 17g protein.

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From hamiltonbeach.com


PULLED PORK MAC AND CHEESE RECIPE | SWEET BABY RAY’S
Using a 2inch pan, spray well with cooking spray. Mix the pulled pork and Sweet Baby Ray’s Original BBQ Sauce well. Once mixed spread the pork evenly in the 2 hotel pan. Top the pork with the prepared mac-n-cheese evenly covering the pork. Sprinkle the garlic crumbs over the mac-n-cheese. Bake in a 350 F oven for 30-45 minutes or until the ...
From sweetbabyrays.com


PULLED PORK MACARONI AND CHEESE WITH CRISPY BACON AND
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 13×9 bake dish.
From ericasrecipes.com


GRILLED MAC AND CHEESE WITH PULLED PORK RECIPE - FOOD NETWORK
Take a break from the BBQ sauce and try Food Network's Cuban-Style Grilled Salmon, marinaded in a lemon, garlic, cumin and cayenne mixture. Related Pages 60 …
From foodnetwork.com


PULLED PORK MAC AND CHEESE - ALL FOOD RECIPES BEST RECIPES, …
Slowly whisk in milk until smooth. Reduce the heat to low and whisk slowly until the sauce becomes thick and creamy. Stir in the shredded cheese and stir until completely melted. Turn off the heat and stir in macaroni. Add macaroni and cheese to the prepared dish and top with pulled pork. Sprinkle on a little extra cheese if desired.
From allfood.recipes


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