baked macaroni with mesquite pork

Name: Baked Macaroni With Mesquite Pork
Prep time: 15 min
Cook time: 30 min
Yield: 8 serving(s)
Cuisine: American
Ingredients: 1 cup(s) crumbled cooked bacon; 6 slice(s) deli honey ham, sliced thin; 6 1/2 tablespoon(s) mesquite seasoning; 16 ounce(s) dry elbow macaroni; 2 tablespoon(s) olive oil; 6 fresh boneless pork chops, sliced thick; 1 medium Vidalia onion, peeled and sliced; 2 medium carrots, chopped; 1 tablespoon(s) barbecue seasoning; 2 teaspoon(s) ground black pepper; 1/2 cup(s) Dijon mustard; 1 tablespoon(s) margarine; 1 cup(s) heavy cream; 3/4 cup(s) half and half; 2 tablespoon(s) mesquite barbecue sauce; 8 ounce(s) light cream cheese, softened; 1 cup(s) shredded Monterey Jack cheese

1 Pinch

raymond spencer

st bernard, LA

Updated on Feb 20, 2026

I created a second recipe from Grill Mates' mesquite seasoning. It's added to baked macaroni and filled with strips of boneless pork chops seasoned with mesquite seasoning. This is a good recipe for a barbecue picnic.

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prep time 15 Min

cook time 30 Min

method Bake

yield 8 serving(s)

Ingredients

1 cup crumbled cooked bacon
6 slices deli honey ham, sliced thin
6 1/2 tablespoons mesquite seasoning
16 ounces dry elbow macaroni
2 tablespoons olive oil
6 fresh boneless pork chops, sliced thick
1 medium Vidalia onion, peeled and sliced
2 medium carrots, chopped
1 tablespoon barbecue seasoning
2 teaspoons ground black pepper
1/2 cup Dijon mustard
1 tablespoon margarine
1 cup heavy cream
3/4 cup half and half
2 tablespoons mesquite barbecue sauce
8 ounces light cream cheese, softened
1 cup shredded Monterey Jack cheese

How To Make baked macaroni with mesquite pork

Step 1

Preheat oven to 350 degrees F.

Step 2

Coat the bottom and sides of a 13x9-inch baking dish with cooking spray. Add crumbled bacon, thinly sliced honey ham, and 1 tablespoon mequite seasoning; mix well.
Step 3

Cook macaroni according to package to directions; drain.
Step 4

Heat olive oil in a large, deep skillet over medium heat. Add strips of boneless pork chops, sliced Vidalia onion, and chopped carrots.
Step 5

Cook for 6 minutes or until the pork is no longer pink and the vegetables are tender. Stir in barbecue seasoning, black pepper, Dijon mustard, and 2 tablespoons mesquite seasoning. Remove from heat and set aside.
Step 6

Melt margarine and 1 1/2 tablespoons mesquite seasoning in a medium saucepan over medium heat.
Step 7

Combine heavy cream, half and half, barbecue sauce, cream cheese, and remaining mesquite seasoning. Stir well and bring it to a boil for 5 minutes until thickened.
Step 8

Add pork strip mixture and cooked macaroni; mix well for 4 minutes until blended. Remove from heat.
Step 9

Spoon over the prepared baking dish and spread evenly. Sprinkle with the remaining shredded Monterey Jack cheese.
Step 10

Bake for 30 minutes or until the cheese is melted. Cool completely for 10 minutes.
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