THE DIRTY MAC STACK
This isn’t a sandwich… it’s a bad decision that turned out brilliantly 😏🔥
The Dirty Mac Stack is what happens when you stop pretending you want balance… and just go all in. We’re talking layers of creamy, cheesy mac ’n’ cheese — rich, soft, completely indulgent — stacked with smoky pulled pork and crispy bacon that brings the salt, the crunch, and just enough attitude to keep things interesting. Then it all gets sandwiched between thick slices of buttery, toasted bread… and pressed just enough for everything inside to melt together into one ridiculous, oozing stack.
It’s messy.
It’s overfilled.
It’s absolutely not designed to be eaten politely.
But that’s the whole point.
Every bite is a bit different — creamy here, crispy there, smoky, cheesy, salty… with the occasional crunch if you throw some crispy onions into the mix for good measure.
Course:
Main Course
Cuisine:
American
Keyword:
bacon, mac and cheese, pulled pork, sandwich
Ingredients
- 250 g cooked pulled pork or shredded rotisserie chicken
- 200 g bacon lardons
- 200 g macaroni cooked
- 2 tbsp butter
- 1 tbsp flour
- 200 ml milk
- 100 g grated cheddar or Red Leicester
- 1 tsp mustard
- 1 tbsp Jack’s Meat Dust
- 4 slices thick bread or brioche
- 1 tbsp butter for toasting
- Optional: crispy onions for topping
Instructions
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Preheat the grill to 180°C.
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In a pan, melt butter, whisk in flour, then milk until thick. Add cheese, mustard, and Meat Dust. Mix through the cooked macaroni. This is your cheesey pasta layer.
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In another pan cook the bacon lardons until almost crispy, then add the pulled pork or chicken and mix through.
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Butter the bread with plenty of butter and toast lightly on the grill. Layer mac ’n’ cheese, pulled pork, and another layer of mac on top — you want this unreasonably thick.
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Place the monstrous sandwich on the grill lid to melt everything together (recommended in pan as there is sure to be drippage!), until the bread is a golden brown. Sprinkle with crispy onions. Slice in half to unleash the ooze.
