HOW TO MAKE VEGAN PULLED PORK MAC AND CHEESE - Gluten-Free and Nut-Free Recipe!!

Ingredients

• 1 medium Yellow Onion (finely diced)
• 2 tablespoons Olive Oil (extra‑virgin preferred)
• 1 can (20 oz) Young Green Jackfruit in Brine (drained, rinsed and shredded with forks)
• 1 cup Barbecue Sauce (smoky style, no‑added‑sugar preferred)
• 1 teaspoon Black Pepper (freshly ground)
• 2 cups Elbow Macaroni (dry, about 6 oz)
• 2 tablespoons Unsalted Butter (cut into cubes)
• 2 tablespoons All‑Purpose Flour (sifted)
• 1 cup Whole Milk (room temperature)
• 1.5 cups Sharp Cheddar Cheese (grated)
• 1 cup Mozzarella Cheese (shredded)
• 0.5 cup Parmesan Cheese (freshly grated)
• 1 teaspoon Lemon Zest (from a fresh lemon)
• to taste Salt

Instructions

1. Prepare the Jackfruit

   Drain and rinse the canned jackfruit, then shred it with two forks until it resembles pulled pork. Set aside.

   Time: PT5M

2. Sauté Onion

   Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 3‑4 minutes.

   Time: PT5M

   Temperature: Medium heat

3. Season and Cook Jackfruit

   Add the shredded jackfruit to the skillet, sprinkle with black pepper, and stir for 2 minutes. Pour in the barbecue sauce, reduce heat to low, and let the mixture simmer, stirring occasionally, until the sauce thickens and the jackfruit absorbs the flavor, about 8 minutes.

   Time: PT10M

   Temperature: Low heat

4. Cook the Pasta

   While the jackfruit simmers, bring a large pot of salted water to a boil. Add the elbow macaroni and cook al dente according to package directions, usually 8‑9 minutes. Drain in a colander and set aside.

   Time: PT10M

   Temperature: Boiling

5. Make the Lemon‑Cheddar Cheese Sauce

   In a medium saucepan melt the butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux. Gradually whisk in the milk, stirring constantly until the mixture thickens, about 4‑5 minutes. Reduce heat to low and stir in the grated cheddar, mozzarella, and Parmesan until melted and smooth. Add the lemon zest, season with salt and pepper, and remove from heat.

   Time: PT8M

   Temperature: Medium heat

6. Combine Everything

   Add the cooked macaroni to the cheese sauce, stirring to coat evenly. Fold in the barbecue‑jackfruit mixture, reserving a handful of shredded cheese for topping.

   Time: PT3M

7. Bake the Casserole

   Preheat the oven to 375°F. Transfer the mac and cheese mixture to the greased 9‑inch baking dish, sprinkle the reserved cheese on top, and bake until the top is golden and the casserole is bubbling, about 20 minutes.

   Time: PT20M

   Temperature: 375°F

8. Rest and Serve

   Remove the dish from the oven and let it rest for 5 minutes before serving so the sauce sets slightly.

   Time: PT5M

Nutrition Facts

Calories

550

Protein

20g

Carbohydrates

55g

Fat

25g

Fiber

5g