Pulled Pork Mac and Cheese
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy mac and cheese loaded with tender pulled pork and smoky flavors from paprika and liquid smoke. A hearty comfort food mashup that combines two classics into one satisfying dish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 2 tablespoons butter
- 1 cup small onion (thinly sliced (about 1 1/2))
- 4 ounces whole-wheat macaroni noodles
- Olive oil
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups milk (I used 1%)
- 4 ounces cheddar cheese (grated (about 1 packed cup))
- 2 ounces Monterrey Jack cheese (grated (about 1 /2 packed cup))
- 1/8 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon hickory liquid smoke
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon pepper (or to taste)
- 3/4 cup leftover pulled pork
- 5 tablespoons low-sugar BBQ sauce
- Breadcrumbs or shredded cheese (for baking or broiling, optional)
- 1/4 cup cilantro or Italian parsley (chopped)
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 1350mg
- Total sugar
- 40g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1281mg
- Calcium
- 1061mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1350MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.