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Pulled Pork Mac and Cheese on a plate
Andrew Fowler

Pulled Pork Mac and Cheese

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 10 oz elbow macaroni
  • 1 tbsp fine salt for pasta water
  • 2 cups cooked unseasoned pulled pork about 12 oz
  • 1/3 cup barbecue sauce
  • 2 tbsp water
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 cups whole milk
  • 6 oz sharp cheddar cheese grated
  • 1/2 tsp dry mustard
  • 1/4 tsp fine salt for sauce
  • 1/4 tsp black pepper
  • 1 tsp unsalted butter for the dish

Method
 

  1. Heat oven to 400°F; grease 2-quart dish. Cook macaroni in large pot with tablespoon salt to 1 minute short of package time; drain.
  2. Meanwhile, warm pork, barbecue sauce, and water in covered skillet over medium-low 5 to 7 minutes until steaming, stirring against sticking.
  3. Melt butter in saucepan; whisk flour 1 minute and gradually add milk. Add mustard, sauce salt, and pepper; simmer 3 minutes. Remove from heat; add cheddar.
  4. Fold pasta into sauce; spread in dish. Loosely spoon hot pork over, leaving some cheese-coated pasta exposed.
  5. Bake 15 to 20 minutes until bubbling and pork and pasta centers 165°F. Rest 5 minutes.