Pulled Pork Mac and Cheese (Print Version)
# Ingredients:
01 -
3 cups uncooked elbow macaroni.
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.
11 -
4 cups pulled pork.
12 -
1 1/4 cups barbecue sauce.
# Instructions:
01 -
Preheat the oven to 350ºF.
02 -
Cook macaroni according to package directions (to al dente). Drain the macaroni and place it in a greased 9x13 baking pan (or one slightly larger).
03 -
In a medium saucepan, melt 4 tablespoons butter over medium heat. Add in the flour, salt, and sugar, then stir until smooth.
04 -
Gradually add in the milk, whisking constantly. Bring to a boil; cook and stir for 2 minutes or until the mixture has thickened. Reduce the heat to low.
05 -
Stir in the Velveeta cheese until melted.
06 -
Stir in cottage cheese, sour cream, and 1 cup cheddar cheese until melted.
07 -
Pour the cheese mixture over macaroni.
08 -
In a medium bowl, mix together the pulled pork and barbecue sauce. Spoon the pulled pork evenly over the macaroni and cheese.
09 -
Sprinkle with the remaining cheddar cheese.
10 -
Bake, covered, for 20 minutes, then uncover and bake an additional 20 minutes or until heated through.
11 -
Sprinkle the top with french fried onions or freshly snipped parsley if desired.
# Notes:
01 -
A rich and creamy mac and cheese topped with flavorful pulled pork and barbecue sauce, perfect for a hearty meal.