Mac ‘n’ Cheese Surprise

Extra cheesy homemade Mac ‘n’ Cheese with layers of Pulled Pork make a delicious comfort food dinner. Cooking time includes slow cooking the pulled pork.

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You know, it never occurred to me to ever post my mac ‘n’ cheese recipe on the blog before today. I’ve been making it for my family for so many years that it just seems like an every day dish…and it is an every day dish, but it’s oh so good! Since there are no boxed mac ‘n’ cheeses allowed in this house I’ve had to teach each kid how to make it our way.It’s pretty easy, though not as easy as the boxed stuff and it does make a bit of a mess but really who cares? It’s so cheesy and good that when the craving hits, I would dirty every pan in my house to make it.

Lucky for you, you only need one pan!

Now for the surprise…this mac ‘n’ cheese has a layer of spicy sweet pulled pork. Oh yeah.

I just happened to make slow cooker pulled pork yesterday and I had a tiny bit left over. Though I usually like my mac ‘n’ cheese straight up, I thought if I could combine it with pulled pork it could become something really special. Now here’s the thing. I never use a recipe for my pulled pork. I make it different every time throwing whatever suitable ingredients I have in the kitchen into the crock pot. There has been the odd time that the pulled pork wasn’t up to standards but mostly it turns out just fine. Here’s what I think I did for yesterday’s pulled pork.

To make the Mac ‘n’ Cheese Surprise, spread a small layer of mac ‘n’ cheese in the bottom of a tall ramekin. Add a layer of pulled pork, then another of mac ‘n’ cheese. Top with breadcrumbs and shredded old cheddar. Bake in 350 F oven for 30 minutes.

If you make this Pulled Pork Mac n Cheese recipe, I’d love to hear about it in the comments section or in the ratings. Be sure to follow me on Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please share your photos and tag me on Instagram. I hope you like this recipe!

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Yield: 8 portions

Slow Cooker Pulled Pork Mac ‘n’ Cheese

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Homemade Mac 'n' Cheese with a Pulled Pork surprise. Cooking time includes slow cooking the pulled pork.

Prep Time 40 minutes

Cook Time 7 hours

Total Time 7 hours 40 minutes

Ingredients

FOR THE PULLED PORK

• 4lb/2kg boneless pork shoulder
• 1 tbsp dried oregano
• 2 tsp ground cumin
• 1 tbsp olive oil
• 4 cloves garlic; minced
• 2 tsp salt
• 1 teaspoon fresh ground pepper
• 1 diced onion
• 3 mild banana peppers; seeded and cut into rings
• 1 small green chili pepper; seeded and minced
• 1 pickled jalapeno; cut into rings
• 1 peach; peeled, pitted and diced
• 1 cup apple cider vinegar
• 1/4 cup brown sugar
• 1/2 cup barbecue sauce (the one I used had a nice maple flavour)

FOR THE MAC N CHEESE

• 2 litres salted water
• 3 cups macaroni
• 2 Tablespoons butter
• 2 Tablespoons flour
• 2 cups milk
• 1 Tablespoon yellow mustard (or other as you like)
• 1 teaspoon smoked paprika
• salt and pepper
• 2 cups coarsely grated old cheddar cheese

Instructions

FOR THE PULLED PORK

1. Make a paste out of the oregano, cumin, salt, pepper, olive oil and rub it into the pork shoulder.
2. Brown all sides in a hot frying pan then place in slow cooker.
3. Add diced onion, peppers, and peach.
4. Mix up the remaining ingredients (including garlic) and pour over top of the pork shoulder.
5. Cook on high for at least six hours then remove pork from the slow cooker and shred inside a pan.
6. Cover with foil and keep warm as you reduce the liquid in a separate pot.
7. When you think the liquid has been reduced enough, pour over pulled pork and serve.

FOR THE PULLED PORK

1. Make a paste out of the oregano, cumin, salt, pepper, olive oil and rub it into the pork shoulder.
2. Brown all sides in a hot frying pan then place in slow cooker.
3. Add diced onion, peppers, and peach.
4. Mix up the remaining ingredients (including garlic) and pour over top of the pork shoulder.
5. Cook on high for at least six hours then remove pork from the slow cooker and shred inside a pan.
6. Cover with foil and keep warm as you reduce the liquid in a separate pot.
7. When you think the liquid has been reduced enough, pour over pulled pork and serve.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 1100Total Fat: 71gSaturated Fat: 28gTrans Fat: 0gUnsaturated Fat: 35gCholesterol: 268mgSodium: 1301mgCarbohydrates: 41gFiber: 4gSugar: 19gProtein: 72g

Nutritional calculation was provided by Nutritionix and is an estimation only. For special diets or medical issues please use your preferred calculator.

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