Macaroni and Cheese with BBQ Pulled Pork
The cheesiness of homeade macaroni and cheese paired with tangy BBQ pulled pork is a hit!
Ingredients
- 1 lb. elbow macaroni
- 2 tsp. unsalted butter
- 2 tbsp flour
- 2 cups whole milk warmed
- 4 cups shredded sharp cheddar cheese
- 1 pkg pulled pork
- 1 cup kettle chips crushed
- 1 cup barbeque sauce
Instructions
- Preheat oven to 350 F° and spray a 9×13 casserole dish with non-stick spray.
- Bring a large pot filled with salted water to a boil over high heat.
- Add in elbow macaroni and cook until al dente following box directions.
- Drain pasta and set aside while you prepare the cheese sauce.
- Heat a large skillet over medium heat and add butter.
- Once butter is melted, whisk in flour.
- Slowly whisk in milk until smooth.
- Reduce the heat to low and whisk slowly until the sauce becomes thick and creamy.
- Mix in the shredded cheese and stir until completely melted.
- Turn off the heat and mix in pasta.
- Add macaroni and cheese to the prepared dish and top with pulled pork.
- Sprinkle with Kettle Chips.
- Bake for 20 minutes or until the dish bubbles around the edges.
- Drizzle with barbeque sauce and serve!
Nutrition
Calories: 824 kcal | Carbohydrates: 93 g | Protein: 32 g | Fat: 36 g | Saturated Fat: 18 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 9 g | Trans Fat: 0.1 g | Cholesterol: 89 mg | Sodium: 1095 mg | Potassium: 635 mg | Fiber: 3 g | Sugar: 22 g | Vitamin A: 1035 IU | Vitamin C: 3 mg | Calcium: 668 mg | Iron: 2 mg
Nutrition information has been calculated using an autogenerating online calculation and is intended for informational purposes. For accurate nutritional information, you should calculate the nutritional information with the actual ingredients used.
Tried this recipe?Let us know how it was!