Cheesy Pig Fries Recipe

Preheat oven to 425°F (220°C) if baking fries. If frying, heat vegetable oil in a deep fryer or large heavy pot to 350°F (175°C).

If using fresh potatoes, cut into 1/4"–3/8" sticks and soak in cold water 30 minutes, then pat dry. If using frozen fries, follow package defrost/recommendations.

Toss fries with 1 tbs of oil (if baking) or carefully lower in batches into hot oil (if frying). Fry until golden and crisp, about 4–6 minutes for frying, or bake 25–30 minutes turning halfway for baking.

Immediately season with 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp smoked paprika. Keep fries warm on a baking sheet in a low oven (200°F / 95°C) while you finish the mac and pork.

Place the cooked pulled pork in a skillet over medium heat with 1 tbs butter. Stir and break up any large chunks.

Add 1/2 cup house BBQ sauce and 1 tsp brown sugar (optional). Simmer gently for 4–6 minutes until pork is heated through and sauce is slightly reduced and glossy. Taste and adjust seasoning — add a pinch of salt or more BBQ sauce if needed.

Keep warm on the lowest heat or in a warm oven until assembly.

Bring a pot of salted water to a boil and cook 1 cup elbow macaroni according to package directions until al dente (usually 7–9 minutes). Drain and set aside.

In the same pot, melt 1 tbs unsalted butter over medium heat. Whisk in 1 tbs flour and cook, whisking, for 30–60 seconds to remove raw flour taste.

Gradually whisk in 1 cup milk until smooth. Cook, stirring frequently, until the sauce thickens slightly, about 3–5 minutes.

Reduce heat to low and stir in 1 cup shredded sharp cheddar, 1/2 cup monterey jack, 2 tbs cream cheese (if using), and 1/2 tsp Dijon mustard. Stir until cheeses melt and the sauce is creamy and homogenous.

Season the cheese sauce with 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp smoked paprika. Fold the drained macaroni into the cheese sauce until fully coated. Keep warm.

Build the Cheesy Pig Fries

Arrange the hot fries on a large serving platter or individual plates in a single layer or shallow mound.

Spoon the house mac over the fries, covering them evenly (about 1 to 1 1/2 cups mac per pound of fries).

Top the mac with 2 cups of the warm pulled pork, spreading it so each bite will have pork.

Scatter 1/2 cup extra shredded cheddar over the pork and place under a broiler for 1–2 minutes just until cheese melts and becomes bubbly (watch closely). Alternatively, cover with a lid for a minute to melt the cheese or use a kitchen torch.

Drizzle a little extra house BBQ sauce over the finished dish (about 1 tbs) and sprinkle chopped chives or green onions and pickled jalapeños to taste. Finish with a light dusting of fry seasoning or smoked paprika.

Serve immediately while hot, with extra napkins. Provide small forks or toothpicks for easy eating.