Pulled Pork Mac and Cheese (Print Format)
Cheesy macaroni layered with barbecue pulled pork for a hearty, crowd-pleasing casserole.
# Ingredients:
→ Pasta
01 -
3 cups uncooked elbow macaroni
→ Cheese Sauce
02 -
4 tablespoons salted butter
03 -
1/4 cup all-purpose flour
04 -
1 teaspoon salt
05 -
1 teaspoon sugar
06 -
2 cups milk
07 -
8 ounces Velveeta cheese, cubed
08 -
1 1/3 cups cottage cheese
09 -
2/3 cup sour cream
10 -
2 cups shredded sharp cheddar cheese, divided
→ Pulled Pork Mixture
11 -
4 cups pulled pork
12 -
1 1/4 cups barbecue sauce
# Steps:
01 -
Preheat the oven to 350ºF.
02 -
Cook macaroni according to package directions until al dente. Drain the macaroni and place it in a greased 9x13 baking pan or one slightly larger.
03 -
In a medium saucepan, melt the butter over medium heat. Add the flour, salt, and sugar, stirring until smooth. Gradually whisk in the milk and bring to a boil. Cook and stir for 2 minutes or until the mixture thickens. Reduce heat to low and stir in Velveeta cheese until melted. Add cottage cheese, sour cream, and 1 cup of shredded cheddar cheese until fully combined.
04 -
Pour the cheese sauce over the cooked macaroni in the baking pan, ensuring all pasta is coated.
05 -
In a medium bowl, mix the pulled pork with barbecue sauce. Spoon the mixture evenly over the macaroni and cheese.
06 -
Sprinkle the remaining shredded cheddar cheese over the top.
07 -
Cover the dish with foil and bake for 20 minutes. Uncover and bake an additional 20 minutes or until the casserole is heated through.
08 -
Sprinkle with French fried onions or freshly snipped parsley if desired before serving.
# Tips:
01 -
Make half of the recipe and cook it in a cast-iron skillet for a visually appealing presentation.
02 -
Nutritional data is approximate and will vary depending on the brand of ingredients.