Try this Pulled Pork Pepperjack Mac and you’ll never go back! It’s a great combination of flavors and also a wonderful way to use leftovers.
Whenever a cook a pork roast for pulled pork sandwiches, I inevitably have lots leftover. I used to just freeze it for an easy meal down the road, but now I make this Pulled Pork Pepperjack Mac. It’s definitely my favorite way to eat mac and cheese. A couple summers ago at a summer festival I got some mac and cheese from a food truck. It was topped with bbq pulled pork and all my mac and cheese dreams came true. So, I knew I had to re-create it. I decided to try it with pepperjack cheese just because I can’t seem to get enough pepperjack in my life. You could definitely use cheddar, colby jack, or whatever your family prefers though.
Start by preparing your pulled pork. I usually just cook a pork loin (seasoned with salt and pepper) on low in the crock pot for 6-8 hours. Then I shred it and top it with my favorite bbq sauce. I usually reach for Sweet Baby Ray’s, but Lu has a yummy bbq sauce she likes to make, if you’re feeling ambitious. Also, I like this already prepared pork–sauce and all–in the freezer section at Sam’s Club, too. I’m typically a bit leary or pre-prepared foods, but this has a simple ingredient list and tastes great.
Next make your mac and cheese. My kids love the radiatore pasta shape–so we usually go with those–but any small pasta will work. Start your cheese sauce by making a roux. Add in the milk, salt, pepper, and mustard. When it’s nice and thick, stir in the shredded cheese and add it to your cooked pasta. Top with pulled pork and an extra drizzle of bbq sauce and dinner is served!
Pulled Pork Pepperjack Mac
- 12 ounces elbow macaroni or other small pasta
- 4 tablespoons flour
- 4 tablespoons butter
- 2 cups milk
- 1/4 teaspoon seasoning salt
- fresh ground black pepper to taste
- 1 teaspoon prepared yellow mustard
- 2 cups shredded pepperjack cheese
- BBQ pulled pork--from the freezer section or use your favorite recipe. Find ours here.
- Extra BBQ sauce for drizzling if desired (we love Sweet Baby Ray's)
Prepare BBQ pork or heat it according to directions on package.
Boil pasta as directed.
Melt butter in a medium saucepan. Add flour mixed with seasoning salt and pepper, using a whisk to stir until blended. Cook for a minute or so and pour in milk gradually, stirring constantly. Bring to a boil and boil for 2 minutes, still stirring constantly. Reduce heat and cook (stirring constantly) for 5 minutes. Add mustard and shredded cheese a handful at a time and simmer an additional minute or so until cheese melts. Turn off heat. Add sauce to cooked pasta and toss to coat. Top with BBQ pulled pork and an extra drizzle of your favorite BBQ sauce. Serve immediately.
For more great recipes like this on OSSS, try these: