Pulled Pork Mac & Cheese
During tailgating season, this Pulled Pork Mac N' Cheese will fuel your crew to a victory! Featuring Indiana Kitchen Boston Butt Pork Shoulder!
| Servings | Prep Time |
| 4-6 servings | 5 minutes* |
| Cook Time |
| 30 minutes |
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During tailgating season, this Pulled Pork Mac N' Cheese will fuel your crew to a victory! Featuring Indiana Kitchen Boston Butt Pork Shoulder!
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Ingredients
- 1 lb. pulled pork see recipe notes for Indiana Kitchen pulled pork recipe
- 1 lb. elbow macaroni
- 2 tbsp unsalted butter
- 2 tbsp flour
- 2 cups whole milk
- 4 cups shredded sharp cheddar cheese
Servings: servings
Instructions
- Preheat oven to 350 degrees F and bring a large pot of salted water to boil.
- Add elbow macaroni to boiling water and cook until al dente according to package instructions (typically 8 - 10 minutes). Drain pasta and set aside.
- Prepare cheese sauce by adding butter to large skillet over medium heat. Once butter melts, whisk in flour. Reduce heat to low and then slowly whisky in milk until smooth. Then gradually add cheese, stirring to create thick, creamy sauce. Finally stir in drained pasta.
- Lightly oil a 9"x13" casserole dish and then fill evenly with macaroni and cheese. Top with pulled pork (you may have extra) and extra cheese (if desired) and bake for about 15 minutes to warm through.
- Drizzle with BBQ sauce and enjoy!
Recipe Notes
*This recipe assumes you already have pulled pork prepared as an ingredient. For an easy slow-cooker recipe for pulled pork, check here.
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