Southern Recipe Pork Rinds Blog

Pork Rind Topped Macaroni and Cheese

Pork rinds and Mac and cheese

Prep Time:

1 hour


4 servings


  • 1 1/4 cups crushed Southern Recipe Original Pork Rinds, crushed
  • 1 lb. uncooked cellentani (corkscrew) pasta
  • 2 Tbsp. butter
  • 1/4 cup all-purpose flour
  • 3 cup fat-free milk
  • 1 (12-oz.) can fat-free evaporated milk
  • 1 cup (4 oz.) shredded smoked Gouda cheese
  • 1/2 cup (2 oz.) shredded 1.5% reduced-fat sharp Cheddar cheese
  • 3 oz. fat-free cream cheese, softened
  • 1/2 tsp. salt
  • 1/4 tsp. ground red pepper, divided
  • 1 (8-oz.) package chopped smoked ham
  • Vegetable cooking spray
  • 1 Tbsp. butter, melted


  1. Preheat oven to 350°F. Prepare cellentani pasta according to package directions. Meanwhile, melt 2 Tbsp. butter in a Dutch oven over medium heat. Gradually whisk in flour; cook, whisking constantly, 1 minute. Gradually whisk in milk and evaporated milk until smooth; cook, whisking constantly, 8 to 10 minutes or until slightly thickened. Whisk in Gouda cheese, next 3 ingredients, and 1/8 tsp. ground red pepper until smooth. Remove from heat, and stir in ham and pasta.
  2. Pour pasta mixture into a 13- x 9-inch baking dish coated with cooking spray. Stir together crushed pork rinds, 1 Tbsp. melted butter, and remaining 1/8 tsp. ground red pepper; sprinkle over pasta mixture. Bake at 350°F for 30 minutes or until golden and bubbly. Let stand 5 minutes before serving.

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