### Buffalo Pulled Pork Mac & Cheese
#### Hashtags:
#BuffaloPulledPork #MacAndCheese #ComfortFood #SpicyMac #CheesyGoodness #HomeCooking #FoodLove
#### Description:
Buffalo Pulled Pork Mac & Cheese is the ultimate comfort dish that marries the fiery zest of Buffalo sauce with the creamy, cheesy goodness of classic macaroni and cheese. It features tender, spicy pulled pork layered amidst al dente macaroni smothered in a rich, cheese sauce, all baked to perfection with a crispy topping. This dish is sure to be a crowd-pleaser, offering a delicious twist on two beloved classics. Perfect for potlucks, game day, or any day you’re craving something satisfyingly indulgent.
#### Ingredients:
– **For the Buffalo Pulled Pork:**
– 2 lbs pork shoulder
– 1 tbsp olive oil
– 1 cup Buffalo sauce
– 1 tsp garlic powder
– 1 tsp onion powder
– Salt and pepper to taste
– **For the Mac & Cheese:**
– 1 lb elbow macaroni
– 4 tbsp unsalted butter
– 1/4 cup all-purpose flour
– 2 1/2 cups whole milk
– 2 cups sharp cheddar cheese, shredded
– 1 cup mozzarella cheese, shredded
– 1/2 cup grated Parmesan cheese
– 1/2 tsp cayenne pepper
– Salt and black pepper to taste
– 1/2 cup Panko breadcrumbs
– 2 tbsp unsalted butter, melted (for topping)
– Fresh parsley, chopped (for garnish)
#### Instructions:
1. **Prepare the Pulled Pork:** Preheat your oven to 300°F (150°C). Season the pork shoulder with salt, pepper, garlic powder, and onion powder. In a large ovenproof pot, heat 1 tbsp of olive oil over medium-high heat. Sear the pork on all sides until golden brown. Pour the Buffalo sauce over the pork, cover the pot with a lid, and bake for about 3-4 hours or until the pork is tender and easily shreds with a fork.
2. Once cooked, remove the pork from the oven. Let it cool slightly, then shred it using two forks, mixing it well with the remaining Buffalo sauce in the pot. Set aside.
3. **Cook the Macaroni:** Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain the macaroni and set aside.
4. **Make the Cheese Sauce:** In the same pot, melt 4 tbsp of butter over medium heat. Whisk in the flour and keep whisking for about 1 minute to cook off the floury taste. Gradually pour in the milk, whisking continuously, until the mixture is smooth and starts to thicken. Reduce the heat to low.
5. Add the shredded sharp cheddar, mozzarella, and Parmesan cheeses to the pot, stirring until the cheeses are completely melted and the sauce is smooth. Season with cayenne pepper, salt, and black pepper. Add the cooked macaroni to the sauce, stirring until the macaroni is fully coated.
6. **Combine Mac & Cheese with Pulled Pork:** Preheat your oven to 350°F (175°C). In a large baking dish, spread half of the mac and cheese mixture. Layer evenly with the shredded Buffalo pulled pork. Top with the remaining mac and cheese. In a small bowl, mix the Panko breadcrumbs with 2 tbsp of melted butter, then sprinkle over the top of the mac and cheese.
7. **Bake:** Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden and crispy.
8. **Serve:** Let the Buffalo Pulled Pork Mac & Cheese cool slightly before serving. Garnish with fresh parsley and enjoy your spicy, cheesy creation!