Grilled Mac and Cheese With Pulled Pork

Total Time:
1 hr 30 min
55 min
35 min

4 sandwiches

  • 1 stick unsalted butter, softened
  • 6 tablespoons mayonnaise
  • 4 cups prepared macaroni and cheese, warmed
  • 2 onions, thinly sliced Kosher salt and freshly ground pepper
  • 1 cup barbecue sauce
  • 2 cups prepared pulled pork
  • 8 slices buttermilk or white bread
  • 12 slices sharp cheddar cheese (about 6 ounces)
  • Put 6 tablespoons butter and the mayonnaise in the bowl of a stand mixer; beat with the paddle attachment until combined, scraping down the sides of the bowl as needed. Set aside.

  • Spread the macaroni and cheese in an 8-inch-square baking dish to about 3/4 inch thick. Cover with plastic wrap and chill until firm, about 45 minutes. Cut the macaroni and cheese into squares that are slightly smaller than the bread slices.

  • Meanwhile, melt the remaining 2 tablespoons butter in a skillet over medium heat. Add the onions and cook, stirring, until caramelized, about 20 minutes. Season with salt and pepper.

  • Combine the barbecue sauce and pulled pork in a saucepan over low heat and cook until warmed through, about 5 minutes.

  • Generously spread the butter-mayonnaise mixture on one side of each bread slice. Flip over half of the bread slices; layer 1 slice of cheddar, 1 macaroni-and-cheese square and another slice of cheddar on each. Top each with one-quarter of the pulled pork and caramelized onions and another slice of cheddar. Top with the remaining bread slices, buttered-side up.

  • Heat a large skillet or griddle over medium-low heat. Working in batches, cook the sandwiches until the cheese melts and the bread is golden, about 5 minutes per side.

  • Photograph by Andrew Mccaul

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