Best Mac and Cheese Recipe

The Best Mac and Cheese Recipe is super creamy and topped with Applewood Bacon Pulled Pork. This dish uses two different kinds of cheeses in a homemade cheese sauce for the ultimate comfort food!

Course Main Course

Cuisine American, Southern

Prep Time 20

Cook Time 20

Total Time 40

Servings people

Calories 856kcal

Author Jessica Robinson

Ingredients

Pulled Pork

1 2 pound Smithfield Applewood Bacon Loin Filet
1 cup apple cider

Mac and Cheese

1 pound elbow macaroni, cooked
1 tablespoon extra virgin olive oil
6 tablespoons butter, unsalted
⅓ cup all-purpose flour
3 ½ cups whole milk
1 cup heavy whipping cream
8 ounces sharp cheddar cheese shredded
10 ounces Gruyere cheese shredded
salt and black pepper to taste
1 teaspoon prepared mustard
crumbled bacon for garnish
green onion, sliced thin for garnish

Instructions

Pulled Pork

Prepare the Smithfield Applewood Bacon Loin Filet as the instructions read on the package. Preheat the oven to 375 degrees.
Place the pork loin with bacon side up in a baking dish. Cook for about 1 hour uncovered. Use a large spoon to baste the pork loin with the apple cider as it cooks.
Cook until the internal temperature reaches approximately 160 degrees at the thickest point of the pork loin. Remove from the oven and let rest for 5 minutes.
Use two forks to "pull" the pork loin right in the cooking pan. Mix the pulled pork with the juices that remain in the pan. Cover and set aside. (Cover the pan with aluminum foil and place back in the warm oven to keep warm while you prepare the mac and cheese)

Mac and Cheese

Add water to a large pot. Season with salt and bring the pot of water to a boil over high heat.
Once the water comes to a boil, cook the pasta according to the package directions for al dente. About 9-10 minutes. Stir while it is cooking so it does not stick to the bottom of the pot.
Remove the pasta from the heat, drain, and place back into the pot. Add a tablespoon of olive oil and stir. This keeps the pasta from sticking together.
Melt the butter in a deep saucepan or Dutch oven over medium heat.
Whisk in the flour and continue to whisk as it cooks for about 2 minutes. Cook until it starts to turn slightly golden color.
Gradually whisk in the milk and heavy cream until smooth. Continue whisking until you see bubbles on the outside surface of the pan. Season with salt and black pepper. Add the prepared mustard. Continue to cook the milk and cream mixture for about 2 minutes, or until slightly thickened.
Add the shredded cheddar and Gruyere cheese and stir into the mixture with a wooden spoon. Stir until the cheese is melted, creamy, and smooth. Season again with salt and black pepper if needed.
Stir in the cooked elbow pasta until it is fully coated with the cheese sauce.
Top with Smithfield Applewood Bacon pulled pork. Garnish with crumbled bacon and green onion if desired. Enjoy immediately.

Notes

Recipe tips:

Find fresh apple cider at a local apple orchard OR in the produce section at your local grocery store.

Nutrition