Name: Pulled Pork Mac and Cheese
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Cuisine: American
Ingredients: 3 cups uncooked elbow macaroni.; 4 tablespoons salted butter.; 1/4 cup all-purpose flour.; 1 teaspoon salt.; 1 teaspoon sugar.; 2 cups milk.; 8 ounces Velveeta cheese, cubed.; 1 1/3 cups cottage cheese.; 2/3 cup sour cream.; 2 cups shredded sharp cheddar cheese, divided.; 4 cups pulled pork.; 1 1/4 cups barbecue sauce.

Pulled Pork Mac and Cheese is a delicious fusion of creamy mac and cheese and smoky pulled pork, topped with a tangy barbecue sauce. This dish is perfect for using leftover pulled pork and can be customized with your favorite cheeses. Serve it hot with a side of coleslaw or a green salad for a complete meal. Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat in the oven until warmed through for a comforting meal any time.

Pulled Pork Mac and Cheese is the ultimate comfort food combination, bringing together creamy mac and cheese with the smoky, savory flavor of pulled pork. This dish is perfect for using leftover pulled pork and can be customized with various cheeses and seasonings to suit your taste. Let's explore the ingredients needed for this mouth-watering recipe.

INGREDIENTS

Uncooked elbow macaroni: Three cups, cooked to al dente.
Salted butter: Four tablespoons, for the roux.
All-purpose flour: One-quarter cup, to thicken the sauce.
Salt: One teaspoon, to season the sauce.
Sugar: One teaspoon, to balance the flavors.
Milk: Two cups, for a creamy base.
Velveeta cheese: Eight ounces, cubed for a smooth cheese sauce.
Cottage cheese: One and one-third cups, for added creaminess.
Sour cream: Two-thirds cup, to enhance the texture.
Shredded sharp cheddar cheese: Two cups, divided for layers of flavor.
Pulled pork: Four cups, mixed with barbecue sauce for a smoky, savory topping.
Barbecue sauce: One and one-quarter cups, to coat the pulled pork.

INSTRUCTIONS

Step 1:: Preheat the oven to 350ºF (175ºC). Grease a 9x13-inch baking dish and set aside.
Step 2:: Cook the macaroni according to package directions until al dente. Drain and transfer to the prepared baking dish.
Step 3:: In a medium saucepan over medium heat, melt 4 tablespoons of butter. Add in 1/4 cup all-purpose flour, 1 teaspoon salt, and 1 teaspoon sugar, stirring until smooth.
Step 4:: Gradually whisk in 2 cups milk, ensuring there are no lumps. Bring to a boil and cook for 2 minutes until the mixture has thickened. Reduce the heat to low.
Step 5:: Add the cubed Velveeta cheese, stirring until melted.
Step 6:: Stir in 1 1/3 cups cottage cheese, 2/3 cup sour cream, and 1 cup shredded cheddar cheese until fully incorporated and melted.
Step 7:: Pour the cheese mixture over the cooked macaroni in the baking dish, mixing gently to ensure even coating.
Step 8:: In a medium bowl, combine 4 cups pulled pork with 1 1/4 cups barbecue sauce. Spoon the mixture evenly over the macaroni and cheese.
Step 9:: Sprinkle the remaining 1 cup of shredded cheddar cheese on top.
Step 10:: Bake, covered with aluminum foil, for 20 minutes. Remove the foil and bake an additional 20 minutes or until the dish is heated through and the cheese is melted and bubbly.
Step 11:: Optional: Garnish with french fried onions or freshly snipped parsley before serving.

Serving and Storage Tips

Serve Pulled Pork Mac and Cheese hot and fresh from the oven. It pairs wonderfully with a side of coleslaw, green beans, or a simple green salad for a complete meal.
For a touch of freshness, garnish with chopped green onions, cilantro, or freshly snipped parsley right before serving.
To store leftovers, place them in an airtight container in the refrigerator for up to 3 days. Reheat individual servings in the microwave, adding a splash of milk to maintain the creamy texture.
For longer storage, you can freeze the dish after baking. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating in the oven at 350°F until heated through.

Helpful Notes

Variations: Substitute the pulled pork with shredded chicken or beef. You can also mix in additional vegetables like sautéed bell peppers, onions, or spinach for extra flavor and nutrition.
Add-ins: Enhance the flavor by adding spices such as paprika or cayenne pepper to the cheese sauce. For a smoky twist, use smoked cheddar cheese.
Tips for Best Results: Use freshly grated cheese for the smoothest sauce. Pre-shredded cheese often contains additives that can affect the melting process. Allow the cheese to come to room temperature before adding it to the hot milk mixture for a smoother melt.

Tips from well-known chefs

Chef's Tip: When reheating, cover the mac and cheese with aluminum foil to retain moisture and prevent it from drying out.
Chef's Tip: For an added crunch, top the dish with breadcrumbs or crispy fried onions before baking.
Chef's Tip: Experiment with different types of cheese such as Monterey Jack, Gouda, or Pepper Jack for a unique flavor profile.