Award Winning Pulled Pork Mac & Cheese

This recipe from the team at Murray’s Cheese Bar is smoky, sweet, cheesy, and yes, a bit of a project. However, most of the prep, like the pulled pork and the Mornay sauce, can be made a day or two in advance, and after one taste you’ll know the time spent putting it together was worth it. Featuring tender pulled pork (made in the oven or a slow cooker), a cornbread crumble, and a classic Mornay sauce, which is a French cream sauce with a mix of three cheeses, this delicious southern riff on the classic mac and cheese is sure to be a hit.

Featuring

prep time
60minutes
assembly time
537minutes
Serves
10people

preparation & ingredients

6 tbsp. chili powder

2 1/2 cups brown sugar

2 white onions (thinly sliced)

2 cups tomato-based BBQ sauce

4 tbsp. dried ginger powder

2.5 lb. boneless pork shoulder

2 tbsp. cayenne powder

6 tbsp. kosher salt

1/3 lb. French Raclette

1/3 lb. Cabot Clothbound Cheddar (grated)

1/2 cup flour

1/2 head garlic

1 white onion (thinly sliced)

2 bay leaves

4 sprigs thyme

4 cups milk

1 qt. heavy creamy

1 tsp. nutmeg

1 tsp. cayenne pepper

4 tbsp. kosher salt

1 tbsp. ground black pepper

1/3 lb. New York State White Cheddar

1 stick butter

2 lb. Rustichella D'abruzzo Radiatore Pasta

8.5 oz. cornbread mix (prepared according to instructions on the box)

1/2 cup packaged fried onions

1/3 cup panko

1/4 lb French Raclette, grated

1/4 lb. Murray’s New York State White Cheddar (grated)

To make the pulled pork, mix the spices together with the salt and brown sugar. Rub the pork shoulder with this mixture. Place in an oven-safe dish or Dutch oven and cover 2/3rd of the way up with water or chicken stock. Add the onions and cover with tinfoil. Cook in a 275° oven for 8 hours or until tender. Alternatively, using a slow cooker, follow same preparation instructions, and cook until meat shreds apart, about 4 hours on high and 6-7 on low.

Once the pork has cooked, shred with a fork and add 2 cups of BBQ sauce, set aside. Cool and reserve in a container until ready to use.

For the Mac and Cheese topping, begin by making the cornbread. Following the instructions on the cornbread mix package, bake the cornbread on a sheet tray, making it as flat as possible. Once finished, cool completely. Break the cornbread up into a food processor and pulse to a breadcrumb consistency. Place into a mixing bowl and add the panko and fried onions to make the topping.

When ready to assemble the mac and cheese, bring a large pot of water to a boil with plenty of salt and cook he past until just soft, about 8 minutes. Strain the pasta and spread on a sheet tray to cool down slightly.

In a large mixing bowl, mix the cooked pasta with the Mornay sauce, the grated cheese, and the BBQ pork. Place this into a large baking dish and cover with the cornbread mixture. Bake at 350° until bubbling on the edges and heated through, about 25 minutes.

Garnish with the pepper rings and more BBQ sauce as desired.

For the Mornay sauce, heat the milk and heavy cream in a medium pot with all of the remaining ingredients (except for the cheese), to a simmer. In a separate, large pot, melt the butter over medium heat, then add the flour and cook for about 2 minutes, stirring occasionally. Strain the hot cream into the pot with the flour and butter, whisking until the mixture has thickened to a sauce consistency. Turn off the heat and add the grated cheese a bit at a time, mixing until fully melted and incorporated. Cool and reserve in an airtight container until ready to use.