Green Chile Mac and Cheese with Pulled Pork
The ultimate comfort mash-up: ultra-creamy mac and cheese loaded with roasted green chiles and crowned with tender, smoky pulled pork. Every forkful delivers velvety cheese sauce, gentle heat from the chiles, and rich, meaty strands of pork—a backyard favorite that feels like a hug in a bowl.
For 4 servings
- prep · ~15 min
Roast and prep the green chiles.
1.Place green chiles directly over a gas flame or under a broiler, turning occasionally until skin is blackened and blistered all over.2.Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes.3.Peel off the charred skin, remove stems and seeds, then dice the flesh.TIPDon't rinse the chiles after roasting — you'll wash away the smoky flavor. - prep · ~10 min
Season and sear the pork shoulder.
1.Pat the pork shoulder dry with paper towels.2.Mix salt, black pepper, cumin powder, and smoked paprika for the rub.3.Coat the pork evenly with the spice rub.4.Heat oil in a dutch oven over medium-high heat until shimmering.5.Sear the pork on all sides until deeply browned, about 3-4 minutes per side. - simmer · ~130 min
Braise the pork until tender.
Add water to the dutch oven. Bring to a simmer, then cover tightly and reduce heat to low. Cook for 2 to 2.5 hours until the pork shreds easily with a fork. Check occasionally and add a splash more water if the pot looks dry.
TIPThe pork is done when it pulls apart with zero resistance — if it still fights you, give it another 20 minutes. - prep · ~4 min
Shred the pork.
Transfer the pork to a cutting board. Use two forks to shred the meat into bite-sized strands. Discard any large pieces of fat. Keep warm.
- boil · ~9 min
Cook the macaroni.
Bring a large pot of water to a rolling boil. Add the salt for the pasta water, then stir in the elbow macaroni. Cook until just al dente — about 1 minute less than the package directions. Reserve 1 cup of pasta water, then drain the macaroni in a colander.
TIPCooking the pasta short of al dente matters here — it will continue to cook when you bake the dish, so err on the firmer side. - saute · ~6 min
Sauté the aromatics.
Rinse and dry the pasta pot, then return it to medium heat. Add olive oil and chopped onion. Cook until soft and translucent, about 5 minutes. Add minced garlic and sauté for 30 seconds until fragrant.
TIPScrape up any fond left from the onions — that caramelization adds depth to the cheese sauce. - saute · ~8 min
Build the cheese sauce.
1.Add the butter and let it melt completely.2.Sprinkle the all-purpose flour over the onion mixture and whisk constantly for 2 minutes to cook out the raw flour taste.3.Slowly pour in the warm milk while whisking to prevent lumps.4.Continue whisking over medium heat until the sauce thickens enough to coat the back of a spoon, about 4-5 minutes.TIPWarm the milk before adding it — cold milk hits hot roux and clumps immediately. - mix · ~4 min
Melt in the cheeses.
Reduce heat to low. Add the shredded sharp cheddar and monterey jack cheese in handfuls, stirring after each addition until fully melted and the sauce is smooth. Stir in the diced roasted green chiles, a pinch of salt, and black pepper.
TIPTake the pot off the heat while you stir in cheese — high heat makes cheese sauces turn grainy. - mix · ~2 min
Combine pasta and sauce.
Add the drained macaroni to the cheese sauce and stir to coat every piece. If the sauce feels tight, loosen it with a splash of the reserved pasta water — about 2 tablespoons at a time until the consistency is silky and loose enough to pool slightly.
- assemble · ~2 min
Layer the mac and pork in a baking dish.
Spread half the mac and cheese into a 2-quart baking dish. Scatter half the shredded pulled pork evenly over the surface. Top with the remaining mac and cheese, then finish with a final layer of pulled pork on top.
- bake · ~20 min
Bake until bubbly and golden.
Place the baking dish in a 375°F oven and bake for 18-22 minutes until the edges are bubbly and the pork on top has crisped slightly.
- garnish · ~5 min
Rest briefly, garnish with cilantro, and serve hot.
Let the dish rest for 5 minutes after removing from the oven. Sprinkle with chopped cilantro just before serving.
TIPA squeeze of fresh lime juice right before eating brightens the whole dish.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Warm the milk before adding it to the roux to prevent lumps in the cheese sauce.
- 2Cook the pasta 1 minute shy of al dente—it will finish cooking as the dish bakes.
- 3Shred your own cheese from a block; pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
- 4Let the pulled pork rest for 5 minutes after braising before shredding to retain juices.
- 5For extra smoky flavor, save a few charred chile skin bits and stir them into the sauce.
- 6If the sauce seems too thick after adding pasta, loosen with a splash of reserved pasta water rather than milk.
Adapt it for your goals.
Vegetarian
Omit the pulled pork entirely and double the green chiles (use roasted poblano for more depth). Add a can of drained black beans for protein and a meaty texture that mimics the pork's heartiness.
spicySpicy
Use 200g of green chiles and add 1 diced jalapeño (seeds included) to the onion sauté. Top with pickled jalapeño slices before baking for an extra kick of heat and acidity.
low oilLow-oil
Skip the olive oil for sautéing; instead, sweat the onion in 2 tablespoons of water or broth. Use 2% milk instead of whole to reduce fat without losing creaminess.
gluten freeGluten-free
Substitute elbow macaroni with a gluten-free pasta (rice or corn-based) and use a 1:1 gluten-free all-purpose flour blend for the roux. Check that all spices are certified gluten-free.
quick weeknightQuick weeknight
Skip the homemade pulled pork and use 350g of store-bought smoked pulled pork (pre-shredded). Reduce braising time to 10 minutes of stovetop warming in the sauce.
Why this is on our healthy list.
High in Protein
Pork shoulder provides a substantial amount of high-quality protein, essential for muscle repair and satiety, while the cheese and milk contribute additional protein from dairy.
Rich in Calcium
The combination of cheddar, Monterey Jack, and whole milk delivers a solid dose of calcium for bone health, with each serving providing a meaningful portion of the daily needs.
Source of Vitamin C
Fresh roasted green chiles are naturally rich in vitamin C, an antioxidant that supports immune function and collagen production.
Contains Iron and B Vitamins
Pork shoulder is a good source of iron and B vitamins (especially B12 and niacin), which help with energy metabolism and red blood cell health.
Frequently asked questions
Yes—assemble the entire casserole (without the final bake), cover tightly, and refrigerate for up to 2 days. Add 5–10 extra minutes to the bake time and tent with foil if the top browns too fast.
