BARBECUE PULLED PORK MAC AND CHEESE
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
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
GRILLED MAC AND CHEESE WITH PULLED PORK
Provided by Food Network
Time 1h30m
Yield 4 sandwiches
Number Of Ingredients 8
Steps:
- Put 6 tablespoons butter and the mayonnaise in the bowl of a stand mixer; beat with the paddle attachment until combined, scraping down the sides of the bowl as needed. Set aside.
- Spread the macaroni and cheese in an 8-inch-square baking dish to about 3/4 inch thick. Cover with plastic wrap and chill until firm, about 45 minutes. Cut the macaroni and cheese into squares that are slightly smaller than the bread slices.
- Meanwhile, melt the remaining 2 tablespoons butter in a skillet over medium heat. Add the onions and cook, stirring, until caramelized, about 20 minutes. Season with salt and pepper.
- Combine the barbecue sauce and pulled pork in a saucepan over low heat and cook until warmed through, about 5 minutes.
- Generously spread the butter-mayonnaise mixture on one side of each bread slice. Flip over half of the bread slices; layer 1 slice of cheddar, 1 macaroni-and-cheese square and another slice of cheddar on each. Top each with one-quarter of the pulled pork and caramelized onions and another slice of cheddar. Top with the remaining bread slices, buttered-side up.
- Heat a large skillet or griddle over medium-low heat. Working in batches, cook the sandwiches until the cheese melts and the bread is golden, about 5 minutes per side.
ONE-POT PULLED PORK MAC AND CHEESE
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
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.
BARBECUE PULLED PORK-CHILI MAC
BBQ pulled pork. Chili. Mac and cheese. Is it possible to create a recipe that has more of your favorites than this one?
Provided by My Food and Family
Categories Pork
Time 8h35m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Place meat in slow cooker; top with peppers and onions. Combine all remaining ingredients except Dinners; pour over ingredients in slow cooker. Cover with lid.
- Cook on LOW 8 to 10 hours (or on HIGH 4-1/2 to 6 hours). Remove meat from slow cooker; cut into small pieces or shred with fork. Strain sauce remaining in slow cooker; return strained solids to slow cooker with the meat. Skim and discard fat from strained sauce; stir 1 cup sauce into ingredients in slow cooker. Cover.
- Prepare Dinners in Dutch oven as directed on package. Serve with meat mixture.
Nutrition Facts : Calories 650, Fat 27 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 90 mg, Sodium 1200 mg, Carbohydrate 61 g, Fiber 3 g, Sugar 11 g, Protein 33 g
PULLED PORK MAC & CHEESE
Try a delicious combination of tangy BBQ pulled pork and cheesy Mac & Cheese in our Pulled Pork Mac & Cheese. It's as simple as could be in this semi-prepared recipe. Prepare the Mac & Cheese, top with pulled pork and you have yourself Pulled Pork Mac & Cheese.
Provided by My Food and Family
Categories Home
Time 15m
Yield 4 servings, 1 cup each
Number Of Ingredients 2
Steps:
- Prepare Dinner as directed on package.
- Meanwhile, heat meat as directed on package.
- Serve prepared Dinner topped with meat.
Nutrition Facts : Calories 370, Fat 18 g, SaturatedFat 5 g, TransFat 2.5 g, Cholesterol 35 mg, Sodium 690 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 14 g
PULLED-PORK MACARONI AND CHEESE
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
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.
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