Pulled Pork Mac And Cheese
Pulled pork mac and cheese is a great way to use leftover shredded pork. Easy homemade mac and cheese is topped with BBQ pork and baked to perfection. You will love this bbq casserole recipe.
Servings: 12
Ingredients
- 16 ounces elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all purpose flour
- 1 1/2 cups milk
- 1/2 pound Velveeta cheese cubed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 1/2 cups shredded cheddar cheese
- 4 cups pulled pork
- 1 cup BBQ sauce
Instructions
- Preheat the oven 350 degrees.
- Boil elbow macaroni according to the box directions. Once finished cooking, drain the water and set noodles aside.
- Place butter In a medium saucepan or skillet over medium heat. Once melted, whisk in the flour.
- Stir in the milk, make sure to continually stir. Let the milk mixture come to a boil while still stirring.
- Mix in the cubed Velveeta cheese. Stir until it has melted. Add in salt, pepper, and garlic powder. Stir in 1 cup of shredded cheese.
- Once cheese has melted, pour the cheese mixture over elbow macaroni and stir until combined.
- Pour macaroni and cheese in a 9 x 13 casserole dish that has been sprayed with non-stick cooking spray.
- In a bowl, stir together pulled pork and BBQ sauce. Spoon the pork on top of the macaroni and cheese. Add remaining 1/2 cup of shredded cheese over the pork.
- Cover the dish with foil and bake for 15-20 minutes or until cheese is melted and heated through.
Video
Nutrition
Calories: 700kcal | Carbohydrates: 86g | Protein: 35g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 97mg | Sodium: 1828mg | Potassium: 398mg | Fiber: 2g | Sugar: 35g | Vitamin A: 910IU | Vitamin C: 2mg | Calcium: 453mg | Iron: 2mg