savory
BBQ Pulled Pork Mac & Cheese
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At A Glance
- Prep Time 20 minutes
- Cook Time 20 minutes
- Servings 12 Servings
- Cuts pulled pork
Ingredients
Before we get cooking, here’s everything you need. Check items off as you go — at home or in the store.
Directions
- Preheat oven to 500°F. Grease a 9”x13” casserole dish and set aside.
- Cook pasta in salted boiling water for 6 minutes. Drain and return to pot.
- In a saucepot make a roux by cooking butter and flour together until slightly darkened in color and nutty in aroma.
- Slowly whisk in warmed half & half until fully incorporated into roux. Bring to a boil and reduce heat to low and cook, stirring consistently, until mixture has thickened. Remove from heat and whisk in smoked paprika.
- Combine mild and sharp cheddar, and fontina cheese. Reserve ½ cup. Add remaining cheese a handful at a time to the thickened sauce, stirring to ensure each handful is melted before adding the next. Season with salt and pepper. Pour sauce over par-cooked pasta and stir to combine.
- In a bowl combine pulled pork and BBQ sauce. Spread in an even layer on the bottom of the prepared casserole dish. Top with pasta and finish by sprinkling with reserved cheese.
- Bake in preheated oven until golden brown and bubbling on top, about 20-30 minutes until pulled pork reaches an internal temperature of 165°F. Cool 5-10 minutes before serving. Drizzle with extra BBQ sauce as desired.
Nutrition
- Calories 740
- Protein 35 g
- Fat 57 g
- Sodium 1080 mg
- Cholesterol 165 mg
- Saturated Fat 27 g
- Carbohydrates 35 g
- Fiber 2 g
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