Pulled Pork Mac and Cheese with Mushrooms

Pulled Pork Mac and Cheese with Mushrooms

If you thought macaroni and cheese couldn’t get better, prepare your taste buds for the flavour experience of a lifetime. Mushrooms, pulled pork and cheese make for a great take on a classic meal.

The recipe was made in partnership with Mushrooms Canada and Ontario Pork.

Pulled Pork Mac and Cheese with Mushrooms

Prep time: 20 minutes
Cook time: 8 hours
Serves: 6 to 8


Pulled Pork:

  • ½ lb mushrooms, finely chopped
  • 2-3 lb (0.9–1.3 kg) Ontario pork shoulder
  • 1 cup (250 mL) root beer
  • 1 cup (250 mL) of barbecue sauce
  • Salt and pepper

Mac and Cheese:

  • 1 lb (500 g) fresh mixed mushrooms (portabella, shiitake, oyster), coarsely chopped
  • 2 tbsp (30 mL) olive oil
  • 3 cups (750 mL) rigatoni pasta (cooked until al dente)
  • 3 cups (750 mL) milk
  • ½ large onion, chopped
  • 2 cloves garlic, chopped
  • ½ tbsp (7 mL) Italian herbs
  • 2 tbsp (30 mL) butter
  • 2 tbsp (30 mL) flour
  • 1 tbsp (15 mL) Dijon mustard
  • 3 cups (750 mL) sharp cheddar cheese, shredded
  • ¼ cup (60 mL) chopped cilantro
  • Salt and pepper, to taste


Season all sides of pork with salt and pepper. Place in slow cooker with root beer and barbecue sauce. Cover and cook on low for 6 to 8 hours. Remove pork from slow cooker to drain liquid. Place back in slow cooker and, using a fork or tongs, shred pork and remove excess fat. Add more barbecue sauce if you wish. Cover and return to low.

Place chopped mushrooms on a large baking sheet and drizzle with olive oil. Roast mushrooms in a 400°F oven for 15 to 20 minutes, flipping halfway through. Set aside.

In a large pot, cook pasta until al dente. Set aside.

In a large pot combine milk, onion, garlic, and Italian herbs; bring to a simmer for 10 minutes, allowing for flavours to steep. Pour through a strainer and return to pot.

In another large saucepan, melt butter and whisk in flour to make a roux. Slowly begin to whisk in seasoned milk; this will make a paste. Continue whisking until all milk has been added. Whisk over medium-low heat until sauce thickens, about 5 minutes. Add mustard, salt and pepper.

Transfer cooked pasta to a large casserole dish. Mix in roasted mushrooms, cheese and sauce. Top with approximately 3 cups of pulled pork (the rest can be reserved).

Bake at 350°F (175°C) until cheese is completely melted, approximately 15 to 20 minutes. Remove from oven and allow to rest for 5 to 10 minutes before serving. Sprinkle with chopped cilantro.

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