Puckett's Piggy Mac

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12 servings
Calories 336kcal


Mac and Cheese

  • 1 lb elbow noodles
  • 1 lb American cheese shredded
  • 3 cup whole milk
  • 4 tbsp butter
  • 3/4 tbsp salt
  • 1/2 tbsp white pepper
  • 1/4 tbsp cajun spice
  • 1/4 tbsp granulated garlic
  • 1/4 cup asiago cheese
  • 1/4 cup cheddar cheese shredded

Piggy Mac

  • 1 iron skillet
  • 6 oz pulled pork BBQ
  • 1 oz BBQ sauce
  • 8 oz Macaroni & Cheese Prepared see recipe
  • 1/8 cup gouda cheese shredded
  • 2 tbsp Panko or Italian Bread Crumbs
  • green onion for garnish


Mac and Cheese

  • Cook elbow noodles to directions and drain.
  • In a saucepan, bring your milk to a simmer.
  • Add the butter to the milk and then slowly add the American cheese, whisking as you add it to allow to melt.
  • Once the cheese is melted, add your dry spices and whisk.
  • You can now pour the mixture over the drained, prepared noodles.
  • Fold in the Asiago cheese and shredded Cheddar cheese at this time.

Piggy Mac

  • Place the prepared pulled pork into a small iron skillet or casserole dish.
  • Drizzle Puckett’s BBQ sauce over the pulled pork.
  • Place the prepared mac ‘n’ cheese on top of the pulled pork.
  • Sprinkle the shredded Gouda cheese on top of the mac ‘n’ cheese.
  • Cover with bread crumb mixture.
  • Place in a 350 degree oven for 5-7 minutes until the top is brown and the macaroni is bubbly. Remove from oven, garnish with green onion and serve.




Calories: 336kcal | Carbohydrates: 19g | Protein: 17g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 77mg | Sodium: 1301mg | Potassium: 290mg | Fiber: 1g | Sugar: 7g | Vitamin A: 750IU | Vitamin C: 2.5mg | Calcium: 390mg | Iron: 1.3mg