Craft

Smoky Pulled Pork Mac & Cheese Bake

with Breadcrumbs & Cilantro-Ranch Salad

45 MIN

+$4.99/serving 2 Servings

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From the Test Kitchen

WHY WE LOVE THIS DISH

You'll make a decadent, comforting mac and cheese with creamy béchamel, smoky gouda, and melty monterey jack, then fold in tender pulled pork—simmered in a smoky guajillo and honey habanero glaze. You'll bake it all in the oven until golden brown and finish it off with spicy pickled jalapeño peppers and toasted breadcrumbs tossed with cotija and more honey habanero seasoning.

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Nutrition

PER SERVING
Calories

1310 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Cooked Pulled Pork
6 oz Cavatappi Pasta
1 Romaine Lettuce Heart
2 tsps Smoky Honey Habanero Spice Blend (Honey Granules, Brown Sugar, Smoked Paprika, Salt & Habanero Powder)
2 oz Smoked Gouda Cheese
2 oz Shredded Cheddar & Monterey Jack Cheese Blend
4 oz Grape Tomatoes
1 oz Sliced Pickled Jalapeño Peppers
⅓ cup Guajillo Chile Pepper Sauce
2 Tbsps Grated Cotija Cheese
¼ cup Panko Breadcrumbs
¼ cup Cilantro Sauce
3 Tbsps Ranch Dressing
⅓ cup Béchamel Sauce
3 Tbsps Pepper Sofrito
2 Scallions
2 oz Monterey Jack Cheese

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the glaze

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Grate the gouda and monterey jack on the large side of a box grater. Roughly chop the lettuce. Halve the tomatoes. Roughly chop the peppers. Thoroughly wash your hands immediately after handling. In a bowl, combine the guajillo sauce, half the spice blend, and 2 tablespoons of water. In a large bowl, combine the cilantro sauce and ranch dressing.

2 Cook the pasta

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 7 to 9 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot. Drizzle with olive oil and stir to coat.

3 Toast & finish the breadcrumbs

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the breadcrumbs; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned. Transfer to a bowl; add the cotija and remaining spice blend. Stir to combine. Wipe out the pan.

4 Glaze the pork

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the pulled pork, sliced white bottoms of the scallions, and pepper sofrito. Cook, stirring frequently and breaking the meat apart with a spoon, 1 to 2 minutes, or until lightly browned. Add the glaze (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the pork is heated through and the liquid is slightly thickened. Turn off the heat.

5 Bake the mac & cheese

Drizzle a small baking dish with olive oil. Add the cooked pasta, béchamel, grated cheeses, shredded cheese blend, and as much of the chopped peppers as you'd like, depending on how spicy you'd like the dish to be. Stir to thoroughly combine. Add the glazed pork; gently stir in to incorporate. Bake the mac and cheese 5 to 6 minutes, or until the cheese is melted. Remove from the oven and let stand at least 2 minutes. Stir to combine. Top with the finished breadcrumbs.

6 Make the salad & serve your dish

To the bowl of dressing, add the chopped lettuce and halved tomatoes. Toss to combine. Serve the baked mac and cheese with the salad on the side. Garnish the mac and cheese with the sliced green tops of the scallions. Enjoy!