Smoked Pulled Pork Mac and Cheese
Smoked Pulled Pork mixed with Cheddar, Colby Jack, and Noodles
Equipment
- 1 9"x13" Pyrex or metal pan
- 1 large frying pan
- 1 Pot
Ingredients
- 1 lb Smoked Pulled Pork
- 1 lb Dry pasta Shells or Macaroni
- 1 lb Grated Cheese Sharp White Cheddar and Colby Jack
- ½ cup sweet cream butter divided in half
- ½ cup panko
- 1 tbsp dried parsley
- ¼ cup all-purpose flour
- 2 ½ cup skim milk
- 1.5 tsp dry mustard more if desired
- ½ tsp hot mustard powder optional
- ½ tsp salt more to taste
- ½ tsp ground black pepper
- cayenne, paprika, thyme optional, to taste
- ¼-½ cup your favorite bbq sauce
Instructions
- Boil pasta in salted and oiled water. For the salad shells, I cooked for 10-13 minutes, until not quite al dente. Strain and toss with a tablespoon of oil to keep them from sticking, then set aside until needed.
- In a large skillet, melt the butter over medium heat, then add the flour and combine to make a roux. Cook until the roux is thick and light brown. For a darker cheese sauce cook longer. Cook no more than five minutes.
- Add to the skillet the milk, mustard powder, and any other spices you want now. Stir until smooth and cook on medium-low heat until thick, about 5 minutes.Now add the cheese in small handfuls. After each handful, stir the cheese into the roux until it is fully combined. Continue until all of the cheese is stirred into the roux.
- In a microwave safe bowl, heat ¼ cup of butter until melted. Add the panko and dried parsley and stir to combine. Grease a 9x13 oven safe dish with cooking spray. Add the pasta, then pour over the cheese sauce. Stir to thoroughly combine the sauce and the pasta.Over the pasta, spread half of the smoked pulled pork. Then spread the panko mixture over the smoked pulled pork layer.
- Finally, top with the rest of the smoked pulled pork and BBQ sauce. Now bake for 20-30 minutes, until the panko is lightly browned and the cheese is bubbly.
