Discover Puckett's famous mac & cheese from The Nashville Originals, Music City's independent restaurant group.
Ingredients
- 3 cups whole milk
- 4 tablespoons butter
- 8 ounces American cheese
- ¾ tablespoon salt
- ½ tablespoon white pepper
- ¼ tablespoon cajun spice
- ¼ tablespoon garlic powder
- 1 (16-ounce) box elbow macaroni, cooked and drained
- ¼ cup shredded asiago cheese
- ¼ cup shredded cheddar cheese
- 6 ounces prepared pulled pork
- 1 ounce Puckett’s Spicy BBQ Sauce
- ⅛ cup shredded gouda cheese
- 2 tablespoons Italian bread crumbs
- green onion, to garnish
Preparation
1. Preheat oven to 350F. In a saucepan, bring milk to a simmer. Add butter and then slowly add American cheese, whisking until melted. Add spices and whisk again. Add macaroni and fold together, then fold in asiago and cheddar. Set aside.
2. Place pulled pork into small iron skillet or casserole dish. Drizzle bbq sauce over pork. Scoop prepared mac and cheese on top. Top with gouda and breadcrumbs.
3. Bake 5-7 minutes until top is brown and bubbly. Garnish with green onion and serve.
