Loaded Mac And Cheese Recipe

Season and cook pork

Pat the pork shoulder dry. Rub with kosher salt, black pepper, paprika, and garlic powder. Place the quartered onion in the bottom of a slow cooker or Dutch oven. Put the seasoned pork on top, pour apple cider vinegar and chicken stock around (not over) the pork. Cover and cook: slow cooker on low for 8 hours or high for 4–5 hours; or oven at 300°F (150°C) in a covered Dutch oven for 3–4 hours until very tender.

Shred and finish

Remove pork to a cutting board and let rest 10 minutes. Using two forks, shred the meat, discarding large pieces of fat. Mix in 3 tablespoons barbecue sauce, taste and add more if desired. Keep warm until assembly.

Cook pasta

Bring a large pot of salted water to a boil. Add elbow macaroni and cook 1–2 minutes less than package directions so the pasta is slightly underdone (usually 7–8 minutes). Drain and set aside.

Make roux and sauce

In the same large pot over medium heat, melt 4 tablespoons butter. Whisk in 1 tablespoon flour and cook 1 minute to remove raw flour taste. Slowly whisk in 2 cups whole milk and 1 cup heavy cream, stirring until smooth. Bring to a gentle simmer and cook 3–4 minutes until slightly thickened.

Finish cheese sauce

Reduce heat to low. Whisk in Dijon mustard, Worcestershire sauce, cream cheese, and half of the shredded white cheddar and all the sharp cheddar a handful at a time, stirring until melted and smooth. Add remaining white cheddar, salt, pepper, and optional hot sauce. Taste and adjust seasoning. If sauce is too thick, stir in 2–4 tablespoons milk.

Combine pasta and sauce

Add drained pasta to the cheese sauce and stir until evenly coated. Keep over low heat while you prepare the topping and preheat oven to 375°F (190°C) if you plan to bake for a crust.

Prepare topping

In a small bowl, combine panko breadcrumbs, melted butter, grated Parmesan, and chopped parsley. Mix until crumbs are evenly moistened.

Assemble casserole

Spoon half of the mac and cheese into a 9x13-inch baking dish or an ovenproof serving dish. Spread half of the pulled pork evenly over the pasta. Add the remaining mac and cheese on top, then mound the rest of the pulled pork in the center or distributed evenly. Sprinkle the panko-Parmesan topping over the whole dish.

Bake

Bake in the preheated 375°F (190°C) oven until the topping is golden and sauce is bubbling, about 20–25 minutes. For extra crust, switch to broil for 1–2 minutes watching carefully to avoid burning.

Garnish and serve

Remove from oven and let rest 5 minutes. Dust with smoked paprika and scatter chopped scallions over the top. Serve hot, with extra barbecue sauce on the side if desired.