Cheesy Pork Pasta Bake (Printable Format)
A comforting blend of creamy macaroni and cheese mixed with tender pulled pork, then baked until golden and bubbly - the ultimate upgraded mac and cheese.
# What You'll Gather:
→ Main Ingredients
01 -
2 cups elbow macaroni
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2 cups cooked pulled pork
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3 cups sharp cheddar cheese, shredded (divided - 2 cups for sauce, 1 cup for topping)
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1 cup cream cheese
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2 cups milk
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1/4 cup butter
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1/4 cup all-purpose flour
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon smoked paprika
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1/2 teaspoon salt (or to taste)
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1/4 teaspoon black pepper (or to taste)
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1/4 cup chopped fresh parsley for garnish (optional)
# Step-by-Step Instructions:
01 -
Preheat oven to 350°F (175°C).
02 -
Bring a pot of water to a boil, and cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
03 -
In a large pot, melt the butter over medium heat. Whisk in the flour to create a roux and continue whisking for about 1-2 minutes until it turns a golden color.
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Gradually whisk in the milk, bringing the mixture to a gentle simmer. Stir occasionally for about 5-7 minutes until it thickens to a creamy consistency.
05 -
Lower the heat and stir in the cream cheese along with garlic powder, onion powder, smoked paprika, salt, and pepper. Mix until well combined and smooth.
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Remove the pot from the heat and fold in 2 cups of the shredded cheddar cheese until it's melted and smooth.
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Add the cooked macaroni and pulled pork to the pot and mix everything together until it's all nicely coated with the cheese sauce.
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Transfer the mixture into a greased baking dish, and sprinkle the remaining 1 cup of shredded cheddar cheese on top.
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Bake in the preheated oven for about 25-30 minutes, or until the cheese is bubbly and golden brown.
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Remove from the oven and let cool for a few minutes. Sprinkle with chopped parsley if desired, and serve warm.
# Important Tips:
01 -
You can substitute elbow macaroni with other pasta shapes like shells, fusilli, or penne
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If you don't have pulled pork, you can use shredded chicken, ground beef, or plant-based alternatives
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Leftovers can be stored in an airtight container in the fridge for 3-4 days
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To make this dish vegan, use plant-based pasta, vegan cream cheese, dairy-free milk, vegan cheese, and jackfruit or plant-based protein instead of pulled pork