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Ultimate Loaded Pulled Pork Mac ’n’ Cheese Bake

Pulled Pork Mac ‘n’ Cheese

February 27, 2026

Servings: 6 to 8

Difficulty: Easy

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By: jason-admin

Ingredients

125 g unsalted butter
80 g plain flour
1 litre whole milk
2 tbsp wholegrain mustard
200 g grated Gruyère
150 g grated mature Cheddar
150 g grated mozzarella
400 g pasta
1 tsp olive oil
500 g BBQ pulled pork, shredded
50 g breadcrumbs
1–2 jalapeños, sliced
Salt and pepper to taste

Directions

Step 1 Creamy mac ‘n’ cheese gets an indulgent upgrade with a generous layer of tender BBQ pulled pork. **As a result**, the silky three‑cheese sauce, smoky shredded pork and golden, bubbling topping create a comforting oven‑baked dish that’s perfect for family dinners, weekend treats or feeding a hungry crowd. **Additionally**, the simple ingredients and big flavour make it a guaranteed favourite whenever you need something warm and satisfying. For another creamy pasta dish, try my Mascarpone Ham & Mushroom Pasta. Cook the pasta in salted boiling water, drain, toss with oil, and set aside.
Step 2
Heat the pulled pork to pack instructions, shred, and set aside.
Step 3
Preheat oven to 200°C (180°C fan).
Step 4
Melt butter in a large pan, stir in flour, and cook for 2 minutes.
Step 5
Gradually whisk in milk off the heat, then return to heat and simmer 4–5 minutes until thickened.
Step 6
Remove from heat and stir in mustard, Gruyère, Cheddar, and 100 g mozzarella. Season to taste.
Step 7
Combine pasta with cheese sauce and transfer to a 3-litre ovenproof dish.
Step 8
Top with pulled pork, then sprinkle breadcrumbs mixed with remaining mozzarella.
Step 9
Bake for 20–25 minutes until golden and bubbling. Garnish with jalapeño slices and serve. [h3]Tips for Best Results[/h3]
– **Additionally**, use freshly grated cheese for the smoothest sauce. Pre‑grated cheese contains anti‑caking agents that can make sauces grainy — Serious Eats explains why in their guide to melting cheese properly.
– Whisk the milk in gradually to avoid lumps
Step 10 **meanwhile**, keep the heat low to prevent splitting.
– Reserve a little pasta water to loosen the sauce if needed
Step 11 **as a result**, the texture stays silky.
– Spread the pulled pork evenly so every portion gets a good balance.
– **Finally**, let the dish rest for 5 minutes before serving so the sauce thickens slightly. [h3]Variations[/h3]
– Add chipotle paste or cayenne for extra heat
Step 12 **alternatively**, mix BBQ sauce into the pork for a sweeter finish.
– Swap mozzarella for Monterey Jack or add a little blue cheese
Step 13 **moreover**, both melt beautifully.
– Stir in spinach, sweetcorn or roasted peppers for colour and texture.
– **Additionally**, crushed tortilla chips add extra crunch to the topping.
– Use leftover roast pork instead of pre-made pulled pork
Step 14 **in fact**, it often adds even more flavour.
– Serve with my Chilli Sauce for a punch of heat. [h3]Storage & Reheating[/h3]
– Keeps 2–3 days in the fridge
Step 15 **however**, reheat gently to avoid drying out.
– Freeze before baking for up to 2 months
Step 16 **afterwards**, thaw overnight in the fridge.
– Reheat with a splash of milk
Step 17 **as a result**, the sauce becomes creamy again. [h3]Frequently Asked Questions[/h3] [b]Can I make this ahead of time?[/b]
Yes. Assemble up to the topping stage and refrigerate for 24 hours. **However**, add 5–10 minutes to the baking time. [b]Can I freeze it?[/b]
Freeze before baking (without jalapeños) for up to 2 months. **Afterwards**, thaw overnight and bake until hot and bubbling. [b]What cheeses work best?[/b]
A mix of Gruyère, mature Cheddar and mozzarella gives the best melt and flavour. **In particular**, Gruyère adds depth and nuttiness. BBC Good Food has a helpful overview of Gruyère if you want to learn more about it. [b]How do I stop the sauce going grainy?[/b]
Use freshly grated cheese and melt it off the heat
Step 18 **otherwise**, the sauce may split. [b]Can I use leftover pulled pork?[/b]
Yes — leftover slow‑cooked pork shoulder or roast pork works perfectly. **In fact**, it often has even better texture. [b]What pasta shapes work well?[/b]
Fusilli, macaroni, rigatoni or shells all hold the sauce beautifully. **Additionally**, wholewheat pasta adds a slightly nuttier flavour.

BBQ, Mains, Pasta dishes, Spicy Dishes

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Creamy Dauphinoise Potatoes – A Classic French Potato Bake

Creamy Garlic Potato Bake

February 14, 2023

Servings: 3 to 4

Difficulty: Easy

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By: jason-admin

Ingredients

300ml double cream
300ml milk
3 garlic cloves, lightly crushed
1 bay leaf
4 medium-large Maris Piper or English Red potatoes, finely sliced (2-3mm)
50g parmesan or gruyere cheese, grated (optional)
Pinch of white pepper
Pinch of salt

Directions

Step 1
Heat the oven to 190C (170C fan).
Step 2
In a large saucepan, combine the cream, milk, garlic cloves, bay leaf, white pepper and salt. Bring to a gentle simmer.
Step 3
Add the sliced potatoes and simmer for 3 minutes, stirring occasionally to prevent sticking.
Step 4
Lift the potatoes out with a slotted spoon and layer them into a shallow ovenproof dish about 5cm deep.
Step 5
Pour the garlic-infused cream over the potatoes, discarding the garlic cloves. The liquid should seep through the layers and leave a little moisture on top.
Step 6
Scatter with cheese, if using, and bake for 30 minutes until the potatoes are soft and the top is golden. Increase the heat for 5 minutes if more browning is needed.

Potatoes, Sides

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Author: jason-admin

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