BBQ Pulled Pork Mac and Cheese

By Sprig Originals ✓ · cooked up in Sprig

A silky stovetop cheddar sauce built on evaporated milk so it stays creamy even under a mountain of toppings. Warm the pulled pork separately, pile it on at the last second, and drizzle the barbecue sauce over the top so the noodles never turn sloppy. Ready in under an hour with cooked pulled pork from the fridge or the counter of your favorite barbecue joint.

Ingredients

• 12 oz elbow macaroni or cavatappi
• 1 tbsp kosher salt, for the pasta water

• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 1 tsp dry mustard powder
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1 1/2 cups whole milk
• 1 can (12 oz) evaporated milk
• 1 tsp hot sauce
• 8 oz sharp cheddar, freshly grated
• 4 oz Monterey Jack or young gouda, freshly grated
• 2 oz cream cheese, cut into cubes
• 3/4 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper

• 1 lb cooked pulled pork (leftover, deli, or barbecue-joint takeout)
• 1/3 cup chicken broth or water
• 1/4 cup barbecue sauce, for tossing the pork
• 1/2 tsp cider vinegar

• 3/4 cup panko breadcrumbs
• 2 tbsp unsalted butter, melted
• 1/4 cup barbecue sauce, for drizzling
• 2 tbsp thinly sliced scallions
• 2 tbsp chopped bread-and-butter pickles or pickled jalapeños (optional)

Instructions

1. Grate the cheddar and Monterey Jack on the large holes of a box grater and let them sit at room temperature while you work; pre-shredded bagged cheese has anti-caking starch that makes the sauce grainy.
2. Toast the crumbs first so they stay crisp: melt 2 tablespoons butter in a small skillet over medium heat, add the panko and a pinch of salt, and stir constantly for 3 to 4 minutes until deep golden. Scrape onto a plate and set aside off the heat.
3. Bring a large pot of water to a boil, add 1 tablespoon kosher salt, and cook the pasta 1 minute short of the package's al dente time (about 6 to 7 minutes for elbows). It will keep softening in the warm sauce. Drain but do not rinse.
4. While the pasta cooks, warm the pork: combine the pulled pork, broth, 1/4 cup barbecue sauce, and cider vinegar in a skillet or saucepan over medium heat. Cover and heat 6 to 8 minutes, tossing once or twice, until steaming hot and glossy. Turn the heat to low to hold it.
5. Make the sauce in a large Dutch oven or deep skillet: melt 3 tablespoons butter over medium heat, whisk in the flour, mustard powder, smoked paprika, and garlic powder, and cook 1 minute until it smells nutty but has not browned.
6. Whisk in the whole milk a splash at a time until smooth, then add the evaporated milk and hot sauce. Bring to a bare simmer, whisking often, and cook 3 to 4 minutes until it thickly coats a spoon (about 185°F).
7. Kill the heat completely. Add the cream cheese and whisk until melted, then add the grated cheeses in three handfuls, whisking each until fully smooth before adding the next. Season with 3/4 teaspoon salt and the black pepper. The sauce should pour like heavy cream; it will tighten as it cools.
8. Fold the drained pasta into the sauce and stir 1 minute over low heat, just until every noodle is coated and the mixture is loose and glossy. If it looks tight, loosen with 2 to 3 tablespoons hot milk. Taste and adjust salt.
9. Serve immediately: spoon the mac into warm bowls, pile the hot pulled pork over the center, then drizzle the remaining 1/4 cup barbecue sauce over the pork only, so it stripes the top instead of muddying the cheese sauce.
10. Shower with the toasted panko, scallions, and pickles if using, and eat right away while the sauce is still pourable.

Chef's tips

Nutrition (per serving, estimated)

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