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Barbecue Pulled Pork Mac and Cheese
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Prep Time:
30 minutes
Total Time:
1 hour 15 minutes
Succulent pulled pork and creamy cheese sauce combine with tangy BBQ sauce and crispy breadcrumbs for a delicious twist on classic mac and cheese. Easy to make and bursting with bold flavors, this BBQ pulled pork mac and cheese is a surefire crowd-pleaser.
Ingredients:
  • 4 cups cold cooked shredded pork shoulder (from Make-Ahead Oven-Roasted Pulled Pork, thawed)
  • 1 cup barbecue sauce
  • 2 cups uncooked elbow macaroni (about 9 oz)
  • 4 tablespoons butter
  • 1/3 cup Gold Medal™ all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 3 cups milk
  • 4 cups shredded cheddar cheese (16 oz)
  • 1 1/2 cups Progresso™ plain panko crispy bread crumbs
  • 4 tablespoons butter, melted
Instructions:
  • Preheat oven to 375°F. Grease a 13x9-inch (3-quart) glass baking dish. Combine pulled pork and barbecue sauce in a large bowl, then spread mixture evenly in the baking dish.
  • Cook the macaroni in a 4-quart saucepan according to package instructions, ensuring it is al dente, then drain.
  • In the same saucepan, melt 4 tablespoons of butter over medium heat. Whisk in flour, salt, garlic powder, and pepper until thickened. Cook for an additional minute. Add milk, bring to a boil over high heat while stirring frequently, then boil and stir for 1 minute. Remove from heat and stir in 3 cups of cheese until melted. Add macaroni to the mixture, then pour it into a baking dish over the pork layer. Sprinkle the remaining 1 cup of cheese on top.
  • Combine bread crumbs and melted butter in a small bowl until well mixed. Sprinkle over the macaroni mixture.
  • Bake for 36 to 38 minutes until the mixture is bubbly in the center and the bread crumbs are golden brown.

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