Loaded Mac N' Cheese Recipe

Cook pasta

Bring 4 cups water to a rolling boil in a large pot, add 1 tablespoon salt, then add 3 cups elbow macaroni. Cook according to package instructions minus 1 minute for al dente (about 7–8 minutes depending on pasta). Reserve 1/2 cup pasta cooking water, then drain pasta and set aside.

Make roux

In the same pot over medium heat, melt 3 tablespoons unsalted butter. Add 3 tablespoons all-purpose flour and whisk continuously for 1–2 minutes until the raw flour smell is gone and mixture turns lightly golden (do not brown).

Add milk

Slowly whisk in 2 cups whole milk and 1 cup heavy cream, whisking constantly to remove lumps. Bring the mixture to a gentle simmer (do not boil) and cook for 3–4 minutes until slightly thickened.

Finish cheese sauce

Reduce heat to low. Add 4 oz softened cream cheese and whisk until incorporated and smooth. Stir in 1 teaspoon mustard, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon garlic powder, and a pinch of salt and pepper. Remove pot from heat and gradually add 2 cups shredded sharp yellow cheddar and 1 cup shredded white cheddar, stirring until melted and smooth. If sauce is too thick, add up to 1/2 cup reserved pasta water, 1 tablespoon at a time, to reach desired creaminess.

Combine pasta and sauce

Return drained pasta to the pot with the cheese sauce and fold gently to coat evenly. Taste and adjust seasoning with salt and pepper as needed. Keep warm over very low heat while preparing pork and toppings.

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add 2 cups chopped cooked pork and spread in an even layer. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, until pork is heated through and edges are slightly crispy, about 4–6 minutes. Remove from heat and set aside.

If the pork is very lean or dry, stir 2–3 tablespoons of Melvin's Golden Secret® Sauce into the pork in the last minute of cooking to moisten and flavor it (this is optional if pork is already sauced).

Prepare breadcrumb topping

In a small bowl, combine 3/4 cup panko breadcrumbs, 1/4 cup grated Parmesan, 1 tablespoon melted butter, and 1/4 teaspoon smoked paprika (optional). Toss until crumbs are evenly coated.

Assemble loaded mac

Spoon the mac & cheese into a serving dish or individual ramekins. Evenly distribute the warmed chopped pork over the top. Drizzle about 3/4 cup Melvin's Golden Secret® Sauce over the pork and mac (adjust to taste). Sprinkle the breadcrumb mixture across the top.

Bake for topping (optional)

If you prefer a toasted topping, preheat broiler to high. Place the assembled dish under the broiler 4–6 inches from the heat source and broil 1–2 minutes until breadcrumbs are golden — watch carefully to avoid burning. Alternatively, bake at 400°F (200°C) for 8–10 minutes until bubbly and golden.

Garnish & serve

Remove from oven/broiler if used. Scatter 4 tablespoons thinly sliced scallions over the top and drizzle a little extra Melvin's Golden Secret® Sauce if desired. Serve immediately.