Good Housekeeping//Hearst Owned

Pulled Pork Mac ‘n’ Cheese

Name: Pulled Pork Mac ‘n’ Cheese
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6 - 8
Ingredients: 125 g (4oz) unsalted butter; 400 g (14oz) pasta shape, we used Tortiglioni; 500 g (1lb 2oz) ready-made pulled pork with BBQ sauce, shredded; 1 tsp. olive oil; 100 g (3 1/2oz) plain flour; 1 L (1 3/4 pint) milk; 2 tbsp. wholegrain mustard; 200 g (7oz) grated Gruyère; 150 g (5oz) grated mature Cheddar; 150 g (5oz) grated mozzarella; 50 g (2oz) breadcrumbs; 1-2 jalapeños, sliced

Pulled pork isn’t just for serving in buns. Top oozy, three-cheese sauce pasta with rich BBQ pulled pork and crunchy breadcrumbs for the ultimate sofa supper.

By The GH Kitchen TeamPublished: 20 June 2017

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Yields:

6 - 8

Prep Time:

10 mins

Cook Time:

45 mins

Total Time:

55 mins

Ingredients

125 g (4oz) unsalted butter
400 g (14oz) pasta shape, we used Tortiglioni
500 g (1lb 2oz) ready-made pulled pork with BBQ sauce, shredded
1 tsp. olive oil
100 g (3 1/2oz) plain flour
1 l (1 3/4 pint) milk
2 Tbsp. wholegrain mustard
200 g (7oz) grated Gruyère
150 g (5oz) grated mature Cheddar
150 g (5oz) grated mozzarella
50 g (2oz) breadcrumbs
1-2 jalapeños, sliced

Directions

1. Step 1
  Cook the pasta in a large pan of salted boiling water to pack instructions. Drain and toss in oil to prevent it from sticking. Set aside.
2. Step 2
  Cook the ready-made pulled pork to pack instructions, then shred with two forks and set aside.
3. Step 3
  Preheat the oven to 200°C (180°C fan) mark 6. Melt the butter in a large pan, add the flour and whisk until smooth, and then cook for 2min on a low heat. Take off the heat and add the milk in several additions, whisking to make a smooth mixture after each addition. Put the sauce back on the heat, bring the sauce to a simmer and cook for 4-5min, whisking constantly until thickened. Remove the pan from the heat and stir through the mustard, Gruyere, Cheddar and 100g (3½ oz) of the mozzarella, season well.
4. Step 4
  Add the pasta to the cheese sauce and stir to combine. Tip the mixture into a large, deep roasting tin or ovenproof dish (approx. 3litre/5 1/4pint) and top with the pulled pork in an even layer. Sprinkle over the breadcrumbs mixed with the remaining mozzarella and bake for 20-25min until golden and bubbling. Top with jalapeño slices, and serve.
  
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The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time