Pulled Pork Mac and Cheese (Print Version)
# Ingredients:
→ For the mac and cheese
01 -
3 cups uncooked elbow macaroni
02 -
4 tablespoons salted butter
03 -
¼ cup all-purpose flour
04 -
1 teaspoon salt
05 -
1 teaspoon sugar
06 -
2 cups whole milk
07 -
8 ounces Velveeta cheese, cubed
08 -
1⅓ cups cottage cheese
09 -
⅔ cup sour cream
10 -
2 cups sharp cheddar cheese, shredded (divided)
→ For the pulled pork topping
11 -
4 cups cooked pulled pork, shredded
12 -
1¼ cups barbecue sauce
→ Optional garnish
13 -
French fried onions or fresh parsley for topping
# Instructions:
01 -
Preheat oven to 350°F. Cook elbow macaroni according to package directions until al dente. Drain and place in a greased 9x13 inch baking dish.
02 -
In a medium saucepan, melt butter over medium heat. Add flour, salt, and sugar, stirring until smooth and well combined.
03 -
Gradually whisk in the milk, stirring constantly to prevent lumps. Bring to a boil and cook for 2 minutes, stirring continuously, until mixture has thickened. Reduce heat to low.
04 -
Stir in cubed Velveeta cheese until completely melted. Then add cottage cheese, sour cream, and 1 cup of the cheddar cheese, stirring until smooth and melted.
05 -
Pour the cheese sauce over the cooked macaroni in the baking dish and stir gently to combine.
06 -
In a medium bowl, mix the pulled pork with barbecue sauce. Spoon this mixture evenly over the mac and cheese. Sprinkle the remaining 1 cup of cheddar cheese on top.
07 -
Cover and bake for 20 minutes, then uncover and bake an additional 20 minutes until heated through and cheese is bubbly. Garnish with french fried onions or parsley if desired.
# Notes:
01 -
This recipe is perfect for using up leftover pulled pork from a previous meal.
02 -
You can make half the recipe and bake it in a cast iron skillet for a beautiful presentation.
03 -
The cottage cheese adds extra creaminess and protein to the dish.
04 -
This casserole serves a crowd and is great for potlucks or family gatherings.