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Creamy, dreamy mac and cheese gets a Southwestern makeover with smoky roasted green chiles and tender, savory pulled pork. A comforting, crowd-pleasing casserole perfect for a hearty dinner.
For 6 servings
Preheat oven and cook pasta.
Make the roux and béchamel sauce.
Create the cheese sauce.
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Creamy, dreamy mac and cheese gets a Southwestern makeover with smoky roasted green chiles and tender, savory pulled pork. A comforting, crowd-pleasing casserole perfect for a hearty dinner.
This southwest recipe takes 65 minutes to prepare and yields 6 servings. At 1002.16 calories per serving with 54.56g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Combine all components.
Prepare topping and bake.
Rest and serve.
Substitute Monterey Jack with pepper jack for extra spice, or use smoked gouda for a deeper, smoky flavor.
Stir in 1 cup of roasted corn or sautéed onions and bell peppers along with the pulled pork for added texture and flavor.
Omit the pulled pork and replace it with 1 lb of roasted cauliflower florets or a can of black beans (rinsed and drained).
Use hot green chiles instead of mild, and add 1-2 diced jalapeños to the cheese sauce.
The combination of pulled pork and cheese provides a substantial amount of high-quality protein, which is essential for muscle repair, growth, and overall body function.
With a generous amount of milk and cheese, this dish is a great source of calcium, a mineral vital for strong bones and teeth, as well as nerve and muscle function.
The carbohydrates from the pasta provide a quick and sustained source of energy, making this a hearty and satisfying meal.
This is a rich and indulgent comfort food, high in calories, fat, and sodium. It's best enjoyed in moderation as part of a balanced diet. It does provide significant protein from the pork and cheese.
A 1.5 cup serving contains approximately 750-850 calories, depending on the specific ingredients used, particularly the fat content of the pork and cheese.
Yes, you can assemble the entire casserole (without the breadcrumb topping) up to 24 hours in advance. Cover and refrigerate. When ready to bake, add the topping and increase the baking time by 10-15 minutes.
You can use leftover homemade pulled pork or store-bought pre-cooked pulled pork. A classic, savory pork without a sweet BBQ sauce works best to complement the green chiles.
Yes, you can freeze leftovers in an airtight container for up to 3 months. Reheat in the oven at 350°F (175°C) until heated through. The texture of the cheese sauce may change slightly upon reheating.