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Pulled Pork Mac and Cheese


How to Make Pulled Pork Mac and Cheese

Although this recipe is easy to make, it does take several pans. You’ll need to start the macaroni cooking, and while that is cooking, make your homemade cheese sauce.

Make the cheese sauce.

  • In a medium saucepan, melt 4 tablespoons butter. Add in the flour, salt and sugar, then stir until smooth.
  • Gradually add in the milk, stirring 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.

Prepare the pork.

This recipe is perfect for  smoked pork (hello amazing flavor!) or a slow cooker shredded pork.

You’ll need around 4 cups of shredded pork.  If you use any more than 4 cups you may want to use a bigger pan to cook the casserole in because it will be very full.

To the shredded pork, add about 1 ¼ cups of your favorite barbecue sauce.

Assemble and bake.

Drain the macaroni and place it in a greased 9×13 baking pan.

  • Pour the cheese mixture over macaroni.
  • 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.

You can reduce the baking time by heating the barbecue pork mixture before spooning it on top. That way you won’t be adding cold pork to the macaroni and cheese, making it longer to bake.

 

 

Ingredients

  • 3 cups uncooked elbow macaroni
  • 4 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 cups milk
  • 8 ounces Velveeta cheese (cubed)
  • 1 1/3 cups cottage cheese
  • 2/3 cup sour cream
  • 2 cups shredded sharp cheddar cheese (divided)
  • 4 cups Nicolosi's pork shredded 
  • 1 1/4 cups barbecue sauce

Instructions

  • Preheat the oven to 350 degrees.
  • Cook macaroni according to package directions. 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. Add in the flour, salt and sugar, then stir until smooth.
  • Gradually add in the milk, stirring 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.
  • Sprinkle the top with french fried onions or freshly snipped parsley if desired.

This recipe is supplied by Tastes of Lizzy T to learn more about it click here.