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Pork Rind Topped Macaroni and Cheese

Recipe Tags:

Cheese | classic | favorite | kids | noodle | noodles | pasta | southernrecipeswithSR

Prep Time:

1 hour




    Pork Rind Topped Macaroni and Cheese:

    • 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


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.

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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