Pulled Pork Mac & Cheese
This grown-up version of macaroni and cheese is smoky, cheesy, meaty, and decadent.
Servings: 6 servings
Ingredients
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt & pepper to taste
- 3 cups whole milk
- 3 cups grated old cheddar cheese, plus more for topping
- 1 lb. macaroni, cooked to al dente
- 16 oz. Omaha Steaks Smoked Pulled Pork thawed
- 1/2 cup barbecue sauce
- 3 tablespoons panko bread crumbs, for topping
Instructions
- In a saucepan over medium heat, melt together the butter and flour until the flour is toasted, about 2 minutes.
- Add the garlic powder, smoked paprika, salt, pepper, and whole milk. Whisk until the milk begins to thicken, about 10 minutes.
- Remove from heat and add the cheddar cheese followed by the macaroni. Toss until well coated.
- In a separate bowl, mix together the pulled pork and barbecue sauce.
- To assemble: in a 9 by 12 inch baking dish, add half the mac & cheese followed by a layer of half the pulled pork. Repeat. Finish with additional cheddar cheese and bread crumbs.
- Bake at 350°F until the top is golden and the edges are bubbly, about 35 to 40 minutes. Serve immediately.