Pulled Pork Mac and Cheese

Pulled Pork Mac and Cheese

Do you have leftover pulled pork on hand? If so, turn your leftover into a “planned over!” Toss the pork with pasta, caramelized onion, your favorite barbecue sauce and a rich Wisconsin cheddar and alpine-style cheese sauce for an all-new recipe.

prep time
20
minutes
cook time
45
minutes
servings
6

Ingredients














Cooking Instructions

1

Heat oven to 350°F. Prepare Texas Toast according to package directions. When cool enough to handle, crumble toast. Set aside.


2

Meanwhile, cook pasta according to package directions until al dente; drain. Sauté the onion with garlic salt in 1 tablespoon butter and olive oil in a large skillet until tender. Reduce heat to medium-low; cook for 20-25 minutes or until golden brown, stirring occasionally. Season with salt and pepper to taste.


3

Melt remaining butter in a Dutch oven over medium-low heat. Whisk in flour until smooth. Gradually whisk in milk. Bring to boil; cook and whisk for 2 minutes or until thickened. Reduce heat to low; gradually stir in cheddar and alpine-style until melted. Add pasta, onion, pork and barbecue sauce; heat through, stirring constantly.


4

Transfer pasta mixture to a greased 13 x 9-inch baking dish. Sprinkle with reserved toast crumbs. Bake 10-15 minutes or until sauce and crumbs are light golden brown.


Recipe Tip: Smoked pork shoulder works well in this recipe.


Ingredients














Cooking Instructions

1

Heat oven to 350°F. Prepare Texas Toast according to package directions. When cool enough to handle, crumble toast. Set aside.


2

Meanwhile, cook pasta according to package directions until al dente; drain. Sauté the onion with garlic salt in 1 tablespoon butter and olive oil in a large skillet until tender. Reduce heat to medium-low; cook for 20-25 minutes or until golden brown, stirring occasionally. Season with salt and pepper to taste.


3

Melt remaining butter in a Dutch oven over medium-low heat. Whisk in flour until smooth. Gradually whisk in milk. Bring to boil; cook and whisk for 2 minutes or until thickened. Reduce heat to low; gradually stir in cheddar and alpine-style until melted. Add pasta, onion, pork and barbecue sauce; heat through, stirring constantly.


4

Transfer pasta mixture to a greased 13 x 9-inch baking dish. Sprinkle with reserved toast crumbs. Bake 10-15 minutes or until sauce and crumbs are light golden brown.


Recipe Tip: Smoked pork shoulder works well in this recipe.


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