Pulled Pork Macaroni And Cheese Recipe

Name: Pulled Pork Macaroni And Cheese
Prep time: 60 min
Cook time: 465 min
Total time: 525 min
Yield: Serves 1 or more
Ingredients: Pork Shoulder; 1 lb macaroni pasta; Kosher Salt; Unsalted Butter; Yellow Onions; All Purpose Flour; Whole Milk; Dry White Wine; Fresh Sage Leaves; Fresh Ground Black Pepper; Gruyere; Emmenthaler Cheese; 8 ounces Fontina cheese, shredded; Panko Breadcrumbs; Parmigiano Reggiano Cheese; Extra Virgin Olive Oil; Fresh Chives

Indulge in this impossibly creamy, mouthwatering Pulled Pork Macaroni and Cheese! This gourmet recipe, inspired by Fine Cooking, elevates comfort food to a whole new level. Tender, slow-roasted pulled pork is combined with perfectly cooked pasta and a rich, three-cheese sauce, then baked to golden perfection with a crispy panko topping. Prepare for a flavor explosion in every bite! Perfect for a special occasion or a weekend treat.

Prep Time 60 mins

Cook Time 465 mins

Calories 1436.8 kcal

Protein 161g

Rating 4.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pulled Pork Macaroni And Cheese

Pork Shoulder
1 lb macaroni pasta
Kosher Salt
Unsalted Butter
Yellow Onions
All Purpose Flour
Whole Milk
Dry White Wine
Fresh Sage Leaves
Fresh Ground Black Pepper
Gruyere
Emmenthaler Cheese
8 ounces Fontina cheese, shredded
Panko Breadcrumbs
Parmigiano Reggiano Cheese
Extra Virgin Olive Oil
Fresh Chives

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How to Make Pulled Pork Macaroni And Cheese

Preheat oven to 325°F (165°C). Place a 3-4 lb pork shoulder in a large roasting pan, cover tightly with foil, and roast for 5-6 hours, or until the pork is easily shredded.
Remove pork from oven and let cool until easily handled, about 1 hour.
While pork roasts, cook 1 lb pasta according to package directions until al dente. Drain and set aside.
Shred the cooled pork, discarding the bone and excess fat. Set aside 1 lb of pulled pork; reserve the rest for another meal.
Preheat oven to 350°F (175°C). Melt 1/2 cup butter in a large saucepan over medium heat.
Add 1 medium onion, chopped, and cook until softened, about 10-15 minutes.
Whisk in 1/4 cup all-purpose flour and cook for 30 seconds.
Gradually whisk in 4 cups milk until smooth.
Increase heat to medium-high and whisk constantly until thickened and bubbling, about 3-5 minutes.
Stir in 1/2 cup dry white wine, 1 tsp dried sage, 1/2 tsp salt, and 1/2 tsp black pepper.
Reduce heat to low and stir in 8 oz Gruyère cheese, 8 oz Emmentaler cheese, and 8 oz Fontina cheese until melted and smooth.
Stir in the reserved 1 lb pulled pork and cooked pasta until well combined.
Pour mixture into a greased 12-inch cast-iron skillet.
In a small bowl, combine 1/2 cup panko breadcrumbs, 1/4 cup grated Parmesan cheese, and 2 tbsp olive oil.
Sprinkle panko mixture evenly over the macaroni and cheese.
Bake for 40-45 minutes, or until topping is golden brown and bubbly.
Let rest for at least 15 minutes before serving. Garnish with fresh chives (optional).