Best 4 One Pot Pulled Pork Mac And Cheese Recipes

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If you're looking for a hearty, flavorful, and easy meal, one-pot pulled pork mac and cheese is the perfect recipe for you. This dish is sure to become a family favorite. In this article, we'll show you how to make the best one-pot pulled pork mac and cheese with a few simple steps and ingredients.

Check out the recipes below so you can choose the best recipe for yourself!

PULLED PORK MAC AND CHEESE



Pulled Pork Mac and Cheese image

The comfort food everyone dreams about.

Provided by Julia Levy

Time 1h10m

Number Of Ingredients 15

Cooking spray
1 pound uncooked large elbow pasta
½ cup unsalted butter, divided
1 ½ cups finely chopped sweet onion (about 1 medium onion)
¼ cup all-purpose flour
3 ½ cups whole milk
2 teaspoons Dijon mustard
1 teaspoon garlic powder
½ teaspoon black pepper
8 ounces extra-sharp Cheddar cheese, shredded (about 2 cups)
8 ounces Colby-Jack cheese, shredded (about 2 cups)
2 ½ cups shredded smoked pork (sauceless)
1 cup panko
¼ cup sliced scallions (about 2 medium scallions)
Barbecue sauce

Steps:

  • Preheat oven to 350°F. Coat a 13- x 9-inch baking dish with cooking spray; place on a baking sheet lined with aluminum foil, and set aside. Fill a large pot with salted water, and bring to a boil over high. Add pasta, and cook according to package directions. Drain.
  • While pasta cooks, melt 6 tablespoons of the butter in a large saucepan over medium. Add onion; cook, stirring often, until just tender, about 5 minutes. Stir in flour; cook, stirring constantly, until onion is coated in flour, about 1 minute. Gradually whisk in milk, mustard, garlic powder, and black pepper; cook, stirring constantly, until mixture thickens slightly, about 10 minutes. Remove from heat. Gradually stir in Cheddar and Colby-Jack cheeses in ¾-cup increments until melted and smooth, about 2 minutes.
  • Stir pork and drained pasta into cheese mixture in saucepan. Spoon into prepared baking dish. Microwave remaining 2 tablespoons butter in a small microwavable bowl on HIGH until melted, about 30 seconds. Stir in panko until combined. Sprinkle evenly over pasta mixture in baking dish.
  • Bake in preheated oven until browned and bubbly, about 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle with scallions. Spoon evenly onto serving plates; drizzle with barbecue sauce, and serve.

ONE-POT RANCH MAC AND CHEESE



One-Pot Ranch Mac and Cheese image

Forget about boiling up a big pot of salted water. In this ultra-creamy recipe, the pasta cooks directly in the milk, creating a rich thick base for the sauce. Three kinds of cheese, plus fresh chives and dill give it the familiar fresh tang of our favorite ranch dressing.

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 11

4 cups whole milk
12 ounces elbow macaroni (about 3 cups)
8 ounces Monterey Jack cheese, shredded (about 3 cups; see Cook's Note)
3 ounces part-skim mozzarella, shredded (about 1 cup; see Cook's Note)
2 ounces cream cheese, cut into small pieces
3/4 cup sour cream
2 tablespoons unsalted butter, cut into small pieces
Large pinch cayenne pepper
Kosher salt
1/4 cup chopped fresh dill
1/4 cup chopped fresh chives

Steps:

  • Put the milk and macaroni in a large saucepan. Bring the milk to a boil over medium heat, stirring frequently to keep the macaroni from clumping. Continue to boil, 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 Monterey Jack cheese, mozzarella, cream cheese, sour cream, butter, cayenne and 1 1/2 teaspoons salt and stir until smooth, thick and creamy. Fold in the dill and chives. Serve hot. (The dish will thicken as it cools; thin it out with a little hot water if desired.)

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 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.

### Tips: - To achieve the best flavor, use high-quality ingredients. Choose a flavorful cheese blend, such as cheddar, mozzarella, and Parmesan. Use fresh herbs and spices to enhance the taste of the dish. - Cook the pulled pork and macaroni separately. This will help to ensure that both are cooked properly and that the macaroni does not become overcooked. - Shred the pulled pork into small pieces. This will make it easier to mix with the macaroni and cheese. - Use a large pot or Dutch oven to cook the dish. This will give you plenty of room to stir the ingredients and prevent them from sticking. - Add the pulled pork and macaroni to the cheese sauce and stir until well combined. Top with additional cheese and bread crumbs, if desired. - Bake the dish in the oven until the cheese is melted and bubbly. This will take about 20 minutes. - Let the dish cool for a few minutes before serving. This will help to prevent the cheese from becoming too runny. ### Conclusion: This One-Pot Pulled Pork Mac and Cheese recipe is a delicious and easy-to-make comfort food dish. It is perfect for a family meal or a potluck. With its combination of tender pulled pork, creamy cheese sauce, and pasta, this dish is sure to be a hit. Follow these tips to make the best One-Pot Pulled Pork Mac and Cheese: - Use high-quality ingredients. - Cook the pulled pork and macaroni separately. - Shred the pulled pork into small pieces. - Use a large pot or Dutch oven to cook the dish. - Add the pulled pork and macaroni to the cheese sauce and stir until well combined. - Top with additional cheese and bread crumbs, if desired. - Bake the dish in the oven until the cheese is melted and bubbly. - Let the dish cool for a few minutes before serving. You can also find more delicious recipes on our website. Enjoy your meal!

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