# Spicy Jalapeño Pulled Pork Mac and Cheese
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#SpicyJalapeño #PulledPork #MacAndCheese #ComfortFood #SpicyRecipes #Homemade #CheeseLovers
Blending the smoky richness of pulled pork with the creamy indulgence of mac and cheese, this spicy jalapeño version is a guaranteed crowd-pleaser. The dish brings together the tender, flavorful pulled pork, enveloped in a lusciously creamy cheese sauce, with a kick from the jalapeños, making each bite a harmonious blend of flavors and textures. Perfect for those who love a bit of heat with their comfort food, this recipe promises to be a memorable meal that combines the best of both worlds.
### Ingredients
**For the Pulled Pork:**
– 2 pounds pork shoulder
– 2 tablespoons brown sugar
– 1 tablespoon smoked paprika
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– Salt and black pepper to taste
– 1 cup barbecue sauce
– 1/2 cup apple cider vinegar
– 1 tablespoon hot sauce (adjust to taste)
**For the Mac and Cheese:**
– 16 ounces elbow macaroni
– 4 tablespoons unsalted butter
– 1/4 cup all-purpose flour
– 3 cups milk
– 2 cups shredded sharp cheddar cheese
– 1 cup shredded mozzarella cheese
– 2 jalapeños, deseeded and finely chopped
– Salt and pepper to taste
**For Topping:**
– 1/2 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 2 tablespoons melted butter
– 1 jalapeño, thinly sliced for garnish
### Instructions
1. **Prepare the Pulled Pork:** Season the pork shoulder with brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper. Place it in a slow cooker, pouring over the barbecue sauce, apple cider vinegar, and hot sauce. Cook on low for 8 hours or until tender. Shred the pork using two forks and set aside.
2. **Cook the Macaroni:** In a large pot of boiling salted water, cook the macaroni according to package instructions until al dente. Drain and set aside.
3. **Make the Cheese Sauce:** In a separate large pot, melt the butter over medium heat. Whisk in the flour to create a roux, cooking for about 2 minutes until it turns golden brown. Slowly add the milk, continually whisking, until the mixture thickens and begins to bubble.
4. **Combine Cheese:** To the pot with the roux, add in the shredded cheddar and mozzarella cheese, stirring until completely melted. Season with salt and pepper, then fold in the chopped jalapeños.
5. **Mix the Macaroni:** Add the cooked macaroni to the cheese sauce, stirring to ensure each noodle is coated evenly. Gently fold in the shredded pulled pork.
6. **Preheat the Oven:** Preheat your oven to 350°F (175°C).
7. **Prepare the Topping:** In a small bowl, mix together breadcrumbs, grated Parmesan cheese, and melted butter until the mixture resembles coarse crumbs.
8. **Bake:** Transfer the mac and cheese mixture into a large baking dish. Sprinkle the breadcrumb topping evenly over the surface. Place additional jalapeño slices on top for garnish. Bake in the preheated oven for 25-30 minutes, or until the topping is golden and crispy.
Enjoy your spicy jalapeño pulled pork mac and cheese hot, perfect for a comforting meal that packs a punch!