Pulled Pork Mac + Cheese
This pulled pork mac and cheese casserole is going to be a hit at dinner time! You can even use leftover shredded pork in this barbecue pulled pork mac and cheese casserole. It’s creamy, cheesy and serves a crowd.
Ingredients
- 3 cups uncooked elbow macaroni
- 4 tablespoons Dan and Debbie’s salted butter;
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 cups Dan and Debbie’s whole milk
- 8 ounces Velveeta cheese (cubed)
- 1 1/3 cups cottage cheese
- 2/3 cup sour cream
- 2 cups shredded Dan and Debbie’s Farmhouse sharp cheddar cheese
- 4 cups pulled pork
- 1 1/4 cups barbecue sauce
Directions
- Preheat the oven to 350ºF.
- Cook macaroni according to package directions (to al dente). Drain the macaroni and place it in a greased 9×13 baking pan (or one slightly larger).
- In a medium saucepan, melt 4 tablespoons butter over medium heat. Add in the flour, salt and sugar, then stir until smooth.
- Gradually add in the milk, whisking constantly. Bring to a boil; cook and stir for 2 minutes or until the mixture has thickened. Reduce the heat to low.
- Stir in the Velveeta cheese until melted.
- Stir in cottage cheese, sour cream and 1 cup cheddar cheese until melted.
- Pour the cheese mixture over macaroni.
- In a medium bowl, mix together the pulled pork and barbecue sauce. Spoon the pulled pork evenly over the macaroni and cheese.
- Sprinkle with the remaining cheddar cheese.
- Bake, covered, for 20 minutes, then uncover and bake an additional 20 minutes or until heated through.
- Posted by Elizabeth Uthoff
- On June 7, 2024
- 0 Comments
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