Pulled Pork Mac and Cheese

Name: Pulled Pork Mac and Cheese
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 8 servings
Ingredients: 2 cups cooked shredded pork; 3/4 cup barbecue sauce; 1 pound uncooked elbow macaroni; 1/4 cup butter; 1/4 cup chopped onion; 1/4 cup all-purpose flour; 2 cups whole milk; 1-1/4 teaspoons salt; 1/2 teaspoon pepper; 1/4 teaspoon garlic powder; 1-1/2 cups shredded mild cheddar cheese; 1 cup shredded sharp cheddar cheese, divided

Total Time Prep: 40 min. Bake: 15 min.

Yield 8 servings

Test Kitchen Approved

Can't decide between pulled pork sandwiches and mac and cheese? Meet your new favorite mash-up: pulled pork mac and cheese.

Ingredients

2 cups cooked shredded pork
3/4 cup barbecue sauce
1 pound uncooked elbow macaroni
1/4 cup butter
1/4 cup chopped onion
1/4 cup all-purpose flour
2 cups whole milk
1-1/4 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1-1/2 cups shredded mild cheddar cheese
1 cup shredded sharp cheddar cheese, divided

Directions

Preheat oven to 400°. In a small bowl, stir together pulled pork and barbeque sauce; set aside.
Cook macaroni according to package directions. Drain; set aside.
In a large sauce pot, melt butter over medium heat. Add onion; cook until soft, 4-5 minutes. Stir in flour; cook until lightly browned, whisking constantly. Gradually add milk, salt, pepper and garlic powder. Bring to a simmer; cook until thickened, 3-4 minutes, whisking occasionally. Stir in cheddar cheese and 1/2 cup sharp cheddar cheese, until cheese has melted. Mix in cooked macaroni.
Transfer mixture to a greased 13x9-in. baking dish. Place dollops of barbeque pulled pork on top of mac and cheese; use a knife to swirl around. Top with remaining 1/2 cup sharp cheddar cheese. Bake until cheese is bubbly and edges are golden brown, 15-20 minutes.

Nutrition Facts

1 cup: 585 calories, 23g fat (12g saturated fat), 71mg cholesterol, 1336mg sodium, 70g carbohydrate (23g sugars, 2g fiber), 25g protein.