Pulled Pork Mac and Cheese (Piggy Mac??)

This is my last recipe using pulled pork. Holy cheese, it took a while but it’s finally all gone. My finale was a BBQ pulled pork mac and cheese covered in breadcrumbs and baked to warm, creamy perfection. I did get some complaints that upon reheating, the cheese sauce is somewhat reabsorbed into the macaroni, so I rectified it by making a fresh batch of cheese sauce to drizzle over my dish. Then, it was too cheesy for my eaters. You can’t win sometimes!!! Here’s how I did it.

Boil macaroni. That’s easy enough. Salt the water (1.5 tbsps) and pour in about 3/4 of a one pound box of macaroni. Don’t pour in the whole box. The ratio of sauce to noodles is never enough if you use a whole box. While you wait for the water to boil, you can work on the beautifullll cheese sauce. Al dente, people.

The key to a beautiful cheese sauce is a roux, which is a 50/50 flour/fat mixture. It imparts a particular richness and depth to the flavor of the cheese sauce. It’s also fun to make. Here is a list of ingredients you need followed by a step by step guide to the cheese sauce.


*2 blocks of 8 oz. sharp cheddar cheese which you can shred yourself, or buy it shredded already just make sure you have three cups worth.

*One cup of shredded muenster cheese.

*Hot sauce (I like Cholula) and mustard powder, flour, milk (warm 2 cups on the stovetop or microwave), butter, breadcrumbs, olive oil (for broiling).

Besides, all this, you’ll need about 3/4-1 cup of BBQ pulled pork (you can substitute another protein if you like) and a 9 inch baking pan, greased.

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Warm your two cups of milk on the stovetop or microwave while you start the roux.

For the roux, melt two tablespoons of butter over medium heat in a skillet.

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Then, put in two tablespoons of flour. Whisk it continuously until it is blended, creamy and bubbling ever so slightly. Take care not to burn it.

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Pour the warmed two cups of milk into the roux base and whisk continuously until thick. About two minutes. Now you can pour in your cheeses and slowly whisk them into your beautiful, melty cheese sauce.


Toss in half a teaspoon of mustard powder and half a teaspoon of hot sauce while you’re whisking.


Now your cheese sauce is ready. Your macaroni should be cooked al dente, strained, then mixed into the cheese sauce like so.

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This is a good time to preheat your oven to 350.


Now it’s time to build the Piggy Mac. Spray your baking dish with cooking spray.


Fill it almost to the top with cheesy mac. Follow that with a layer of pulled pork, spread evenly.

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Then sprinkle breadcrumbs over the top of the dish and drizzle olive oil on it. This will help the dish brown when you broil it at the end.


Pop your prepared dish in the oven for 8-12 minutes just to warm the mixture through, then turn on the broil and watch your dish carefully so it doesn’t burn. Broil it until the top is brown and crisp, 3-5 minutes while watching intently.

Let it cool down for five, and voila! Piggy mac for the win. Enjoy with some cool peeps and a glass of wine. It held in my fridge for four days, I reheated portions as I needed.

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